Pizza dough

Ingredients for 1 servings:

• 90 ml ice cubes
• 90 ml water, cold
• 360 g pizza flour type 00
• 2 g fresh yeast
• 20 ml olive oil
• 10 g salt
• 1 pinch(s) of sugar
• 25 g semolina (durum wheat flour)
• e.g. pizza sauce
• e.g. oregano
• e.g. mozzarella or fior di latte
• pizza topping of your choice
• Oil for the bowls

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 15 minutes

long dough preparation

Place ice cubes in a bowl and roughly crush them. Add water, flour, and fresh yeast, knead briefly, and let rise for 60 minutes. Add olive oil, sugar, and salt and knead the dough for about 30 minutes with a dough hook or by hand, working from the outside in (this makes the dough stretchy). Divide approximately 270g of dough into oiled bowls and cover to prevent it from drying out. Let it rise in the cold (at 10°C) for about 24-48 hours. During this time, the dough will double in volume. Preheat oven to 250°C (top/bottom heat) using a pizza stone (if available). Spread semolina on the work surface and turn a portion of dough onto it. Now press the air out from the dough, working from the inside out, to about 2 cm from the edge, turn, and repeat. Let the dough hang from the back of your hand or fingers and slowly turn it until it is about 25 cm in diameter. Spread pizza sauce with oregano. Place in the hot oven until the crust has risen nicely (5-8 minutes at 250°C). Then, add your choice of toppings and cheese, and return to the oven until the cheese melts and bubbles gently (5-8 minutes).