Pizza Artesanal de Longa Fermenta n

Serves 1
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Directions

  1. 1Mix water and yeast until completely dissolved.
  2. 2Mix water and yeast until completely dissolved.
  3. 3Mix water and yeast until completely dissolved.
  4. 4Add the flour and mix to incorporate.
  5. 5Add the flour and mix to incorporate.
  6. 6Add the flour and mix to incorporate.
  7. 7Cover and let rest at room temperature for 18 to 24 hours.
  8. 8Cover and let rest at room temperature for 18 to 24 hours.
  9. 9Cover and let rest at room temperature for 18 to 24 hours.
  10. 10Cut the dough into portions of 280g each.
  11. 11Cut the dough into portions of 280g each.
  12. 12Cut the dough into portions of 280g each.
  13. 13Transfer the dough to a plastic box greased with olive oil.
  14. 14Transfer the dough to a plastic box greased with olive oil.
  15. 15Transfer the dough to a plastic box greased with olive oil.
  16. 16Make 4 folds in the dough every 30 minutes.
  17. 17Make 4 folds in the dough every 30 minutes.
  18. 18Make 4 folds in the dough every 30 minutes.
  19. 19Divide the dough into portions of 280g each.
  20. 20Divide the dough into portions of 280g each.
  21. 21Divide the dough into portions of 280g each.
  22. 22Shape into balls and place in covered pots.
  23. 23Shape into balls and place in covered pots.
  24. 24Shape into balls and place in covered pots.
  25. 25Refrigerate for 24 hours for slow fermentation.
  26. 26Refrigerate for 24 hours for slow fermentation.
  27. 27Refrigerate for 24 hours for slow fermentation.
  28. 28Sprinkle flour on the counter.
  29. 29Sprinkle flour on the counter.
  30. 30Sprinkle flour on the counter.
  31. 31Open the dough with your fingertips, without removing the air from the edges.
  32. 32Open the dough with your fingertips, without removing the air from the edges.
  33. 33Open the dough with your fingertips, without removing the air from the edges.
  34. 34Add tomato sauce.
  35. 35Add tomato sauce.
  36. 36Add tomato sauce.
  37. 37Add cheese and toppings.
  38. 38Add cheese and toppings.
  39. 39Add cheese and toppings.
  40. 40Bake in a very hot oven (minimum 250°C) until the crust inflates and browns.
  41. 41Bake in a very hot oven (minimum 250°C) until the crust inflates and browns.
  42. 42Bake in a very hot oven (minimum 250°C) until the crust inflates and browns.
  43. 43Add grated cheese and basil.
  44. 44Add grated cheese and basil.
  45. 45Add grated cheese and basil.

Ingredients

  • 1 g fermento biol gico seco
  • 1 g fermento biol gico seco
  • 1 g fermento biol gico seco
  • 500 g farinha de trigo de boa qualidade
  • 500 g farinha de trigo de boa qualidade
  • 500 g farinha de trigo de boa qualidade
  • 225 g gua
  • 225 g gua
  • 225 g gua
  • 455 g água
  • 455 g água
  • 455 g água
  • 500 g farinha de trigo
  • 500 g farinha de trigo
  • 500 g farinha de trigo
  • 20 g sal
  • 20 g sal
  • 20 g sal
  • molho de tomate
  • molho de tomate
  • molho de tomate
  • queijo
  • queijo
  • queijo
  • manjericão
  • manjericão
  • manjericão

Tips

  • Use a pizza stone or steel in the oven to simulate the heat of a wood-fired oven!