Pizza dough with Tipo oo

Ingredients for 4 servings:

• 900 g Flour, Type oo
• 10 g yeast, fresh
• 25 g salt
• 50 g extra virgin olive oil
• 600 g water

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

long and cold fermentation for more flavor

First, dissolve the yeast in some of the water in a small bowl. Then add about 800g of flour to the bowl of the food processor, along with all the other ingredients along with the dissolved yeast, and knead slowly for at least 10, preferably 15, minutes. While kneading, add the remaining flour in small portions. When the dough starts to pull away from the sides of the bowl while kneading, it has reached the right consistency. After adding the flour, knead for a further 2-3 minutes each time to ensure the new flour is evenly distributed. Cover the bowl with a wet cloth and let it rise in the upper part of the refrigerator for 10-12 hours. During the rise, the dough will almost triple in size! To prepare the pizza, use a dough scraper to lift the dough onto a lightly floured work surface and knead lightly by hand. Then divide into 4 pieces for slightly thicker pizzas or 6 pieces for the thinner version, dust with flour and press into round, flat flatbreads about 10cm long. In the meantime, preheat the oven to maximum temperature with top and bottom heat (250°C +). Use a pizza stone or firebrick if available. Let the dough pieces rest at room temperature for about 30 minutes and, just before baking, roll them out one by one on a lightly floured work surface to a size of about 30cm. The edge should be slightly thicker than the rest of the dough. Add toppings as desired and bake for about 6-8 minutes. The dough should have a light brown color around the edges and the base should be firm, but not cookie-like. The thicker the topping, the longer the pizza needs in the oven. Less topping is usually the better solution, as otherwise the edge tends to harden from overbaking. Tips: The longer the dough rises, the more flavor it develops. However, if you want the dough to rise for longer than 12 hours, which will give it more flavor, you need to choose a bowl that’s big enough, or divide the dough between two bowls to avoid overflow. The dough should be used after 36 hours at the latest, otherwise it will lose its leavening power. I like to make the above-mentioned amount of dough for our two-person household, and then we have pizza two days in a row, or one pizza, and then bake the rest into ciabatta. If you can’t get Tipo oo flour, you can use type 550 wheat flour instead. It’s recommended that you reduce the amount of water to around 550g, as otherwise the dough will be too soft.