Ingredients

Adjust Servings:

	500g “00” plain flour
	335g Water 65–68% hydration
	1 tsp Yeast 3–4g instant or active dry
	10g Salt
	15g Olive Oil
	1 tsp Diastatic Malt Powder

Nutritional information

1545

Calories

304g

Carbs

42g

Protein

18g

Fat

12g

Fibre

10g

Salt

Pizza Dough (Long Ferment)

Extended cold ferment, authentic taste

Cuisine:

Italian

Serves 2
Easy

Ingredients

500g “00” plain flour
335g Water
65–68% hydration
1 tsp Yeast
3–4g instant or active dry
10g Salt
15g Olive Oil
1 tsp Diastatic Malt Powder

Directions

Every great pizza starts with the dough—and with a little patience, you can make something truly special. This long ferment pizza dough is incredibly simple to prepare, but with a slow, cold rise of 24 to 72 hours, it develops a rich flavour and a light, chewy texture that just can’t be rushed. Once you try this method, you’ll never want to go back to same-day dough!

Steps

1 Done 2 Minutes	Combine & Mix Mix all dry ingredients. Add water & oil. Mix/knead just until smooth (5 min) or Thermomix on Dough mode for 2 minutes.
2 Done 30 Minutes	Cover & Rise Cover, let rise 30 minutes
3 Done 72 Hours	Devide and Refrigerate Divide into balls, place in oiled container, refrigerate 24–72 hours.
4 Done 1 Hour	Remove. Rest. Remove, rest at room temp 1 hour.
5 Done 5 Minutes	Stretch Stretch gently—shouldn’t snap back!