48-hour pizza dough with tomato sauce

Ingredients for 1 servings:

• 180 g pizza flour type 00
• 110 g water, cold
• 1 ½ g yeast, or 0.5 g dry yeast
• 5 g salt
• Semolina (durum wheat flour)
• 70 g tomato paste
• 100 g water
• 1 tbsp, leveled pizza seasoning
• 5 g olive oil
• 40 g mozzarella, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 days 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 2 days 1 hour 5 minutes

61% hydration

For the pizza dough, dissolve the yeast in the water and add half of the yeast-water mixture to the food processor along with the flour. Set a timer for 20 minutes and start kneading. After about 5 minutes, slowly add the remaining yeast-water mixture. Once the dough has completely absorbed the water, add the salt. After 20 minutes, remove the dough from the food processor and place it on the countertop without flour or anything else. Now stretch and fold the dough several times. Cover the dough with a bowl and let it rest for 30 minutes. Now roll the dough into a ball, place it in a sealable container and refrigerate. After 42 hours (6 hours before baking), remove the dough from the refrigerator but leave it in the container until ready to use. Sprinkle the work surface generously with semolina and place the dough on the semolina. For a large, airy edge, press the dough outwards with your fingers from the center until the pizza takes on the desired shape. Roll out the dough with a rolling pin to create a flat crust. Top with tomato sauce and any desired toppings. Preheat the oven to the pizza setting at the highest temperature. We recommend placing a pizza stone in the oven, as this significantly improves the result. The pizza is ready when the edges begin to darken. Since it’s not worth opening an entire can of passata for a small amount of sauce, combine the tomato paste, water, olive oil, and pizza seasoning in a bowl and mix. Season to taste with salt and pepper and stir the grated mozzarella into the sauce.