Pizza dough al Giovanni

Ingredients for 1 servings:

• 800 g wheat flour type 405
• 100 g durum wheat semolina
• 1 tbsp, heaped salt
• ½ cube of yeast
• 600 ml water, cold

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 12 minutes; Total time approx. 6 hours 22 minutes

for 4 pizzas

The pizza dough is enough for 4 round pizzas, each 28 cm in diameter. Prepare the dough at least 6 hours before baking. Put half the flour and all the semolina into a dough bowl that fits in the refrigerator. Add the salt, mix everything together, and make a well in the center. Add the cold water, crumble in the yeast, and mix with a mixer until a relatively thin dough forms. Then add half of the remaining flour, leaving about 200 g of flour. Knead again with the dough hook until a smooth dough forms. Then place the dough in the refrigerator for at least 6 hours, or on the terrace or balcony during the colder months. After 6 hours, sprinkle the risen dough with some of the remaining flour, transfer it from the bowl to a floured work surface, divide it into 4 equal portions with a dough scraper, and knead each portion with the remaining flour. Then roll out each portion to a 28 cm baking sheet and bake with the desired topping in a preheated oven at maximum heat (at least 250 degrees) using top and bottom heat or fan oven, depending on the desired degree of browning.