John Myers
Ingredients for 4 servings:
- 500 g wheat flour type 550
- 350 g wheat flour type 405
- 150 g durum wheat semolina
- 10 g yeast
- 550 ml water, very cold
- 30 g olive oil
- 25 g salt
- some olive oil for the baking tray
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 20 minutes
Dough recipe for an original Italian pizza
Place the two flours, the durum wheat semolina, the yeast, the water, the olive oil, and the salt into the bowl of a food processor and knead slowly for 10 minutes, then quickly for another 5 minutes. It’s important that the dough doesn’t get too warm. When it easily pulls away from the sides of the bowl and has a slight matte sheen, it’s ready. Cover the dough in a large bowl with cling film and let it rest for 1 hour. Then divide it into pieces of dough, about 150g in weight, and knead each piece into a ball. Brush a baking sheet lightly with oil and place the dough pieces on it. Cover tightly with cling film and let it rest overnight in the refrigerator. Then roll out thinly with a little flour and top as desired. Bake in a preheated oven at the highest possible temperature using a pizza stone until crispy. Notes: The special thing about this recipe is the blend of flours and the use of durum wheat semolina. It’s also very important that the dough rests for a day.
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