48-hour pizza dough

Ingredients for 1 servings:

• 500 g wheat flour type 00
• 325 g water
• 15 g sea salt, fine
• 1 ½ g fresh yeast or
• ½ g dry yeast

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

Start with an autolyse. To do this, add about 90% of the total water quantity to the flour and mix roughly. Then let stand, covered, for about 30 minutes. During this time, the flour absorbs the water and the first gluten chains form. After this time, dissolve the fresh yeast in the remaining water and add the yeast water to the autolyse. Start kneading. As soon as the dough has absorbed the water, add the fine sea salt and knead for another 15-20 minutes until the dough is nice and smooth. Roll the dough into a ball and place it in an airtight container in the refrigerator for 24 hours. The next day, divide the dough into three 280g pieces and roll them into pizza balls. Let the dough pieces mature, covered, in the refrigerator for another 20 hours. Four hours before baking the pizza, take the dough pieces out of the refrigerator so they can acclimatize and rise again. Then press the air into the edge, pull the pizza apart, top with your choice of toppings and bake.