Today we give you a fabulous recipe for a great dough, soft, perfect for rolling out, a pizza with 24-hour leavening, with little yeast, which will fill you with satisfaction!
This is a Roman-style Pizza, which is more crispy than the Neapolitan-Style, and it is incredible if you cook it in the oven. For a perfect result, we recommend using our Non-Stick Pizza Pan.
The NoPineappleOnPizza method pizza is a unique recipe that doesn't require kneading! It is a pizza with 80% hydration, i.e., water corresponds to 80% of the weight of the flour and allows it to be processed only with a fork.
It is long-leavening pizza dough, but don't worry: even if it is a 24-hour pizza, once the dough is formed, you will place it in the refrigerator, where it will rise and mature spontaneously. The next day you will find it leavened and full of bubbles, and your eyes will surely come to your heart! We are sure!
NoPineappleOnPizza version is a professional recipe for pizza by the slice, and the result is extraordinary, despite the simplicity of the various steps. Try it. You will be delighted.
500 gr (17 oz) white flour
20 ml (0.7 oz) evo oil
400 ml of cold water
7 gr (0.25 oz) of dry yeast
10 g (0.35 oz) of salt
In a large bowl, put all the flour.
In the center, pour half the water and crumble the brewer's yeast. Mix everything using a fork (or spoon).
Also add the rest of the water and the oil and mix.
Finally, add the salt and mix. The mixture will be very soft and sticky. This is normal. The pizza dough is ready, and you haven't even got your hands dirty! Cover the bowl with a cloth and let the dough rest for 15 minutes.
Lightly flour the pastry board and start making folds: this step is essential because it allows the dough to incorporate air and form the famous bubbles on the surface.
Turn the dough over on the pastry board and spread it slightly with the fingertips to form a small rectangle.
Fold the rectangle into 3 parts (aka "wallet fold procedure"), bringing one side towards the center and then the other. For this, we recommend using our Pro Dough Spatula.
Finally, fold it in half and return it to the bowl, and cover.
Repeat the folds 2 more times, always 15/20 minutes apart.After this operation, grease the bowl with a thin layer of oil and lay the dough inside. Cover with cling film and place in the refrigerator for 24 hours, in the lower part of the refrigerator.
Assembly & Cooking
Next afternoon, resume the dough and let it acclimate to room temperature for 1 hour, always covered with plastic wrap. You must have seen all those wonderful bubbles on the surface !!
Sprinkle the pastry board with the flour you used to make the dough and turn over the pizza dough. With your hands dirty with flour, form a rectangle using your fingertips. The dough should be spread first on the flour and then in the pan.
Grease the pan with oil and transfer the dough into it. Gently spread the dough over the entire pizza pan. You can leave the edges low, so much will rise of them.
Now cover the pan with a clean cloth and let it rise for 2/3 hours, directly in the pan.
Turn on the static oven at 250 ° C (480 °F)
Season the Roman-style pizza with tomato puree or peeled tomatoes, mozzarella fiordilatte, and other ingredients you like.
Bake in the static oven at 250 °C (480 °F) for 10 minutes on the lower shelf of the oven. Then lower the temperature to 230 °C (446 °F), move the pan to the central shelf and continue cooking for another 10/15 minutes, or till the crust is gold.
Take out the oven, cut it into rectacular shape, using our Pizza Cutter.
Your Roman-style Pizza is ready!