Pizza dough with long and cold dough preparation

Ingredients for 1 servings:

• 400 g wheat flour, type 550
• 220 ml water, cold
• 8 g salt
• 2 tbsp olive oil
• 2 g yeast, fresh

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

enough for one tray

Place all ingredients in the mixing bowl of a dough mixer and knead for about 5 minutes, until the dough pulls away from the sides of the bowl and forms a smooth ball. Cover the mixing bowl with the dough and place it in the refrigerator for about 12-24 hours (or longer). On the day you want to bake, remove the bowl from the refrigerator and let the dough acclimatize for about 2 hours. Roll out the dough thinly on a baking sheet lined with baking paper and top with as desired. Bake: Preheat oven to 250°C (I use fan-assisted oven for best results). Then add the pizza and reduce the temperature to 220°C and switch to top/bottom heat. Baking time: about 20 minutes. I always place the baking sheet on a thin granite tile (from the hardware store) that I have preheated. This makes the pizza particularly crispy.