Pizza Artesanal de Longa Fermenta n
Serves 1
Directions
- 1Mix water and yeast until completely dissolved.
- 2Add the flour and mix to incorporate.
- 3Cover and let rest at room temperature for 18 to 24 hours.
- 4Cut the dough into portions of 280g each.
- 5Transfer the dough to a plastic box greased with olive oil.
- 6Make 4 folds in the dough every 30 minutes.
- 7Divide the dough into portions of 280g each.
- 8Shape into balls and place in covered pots.
- 9Refrigerate for 24 hours for slow fermentation.
- 10Sprinkle flour on the counter.
- 11Open the dough with your fingertips, without removing the air from the edges.
- 12Add tomato sauce.
- 13Add cheese and toppings.
- 14Bake in a very hot oven (minimum 250°C) until the crust inflates and browns.
- 15Add grated cheese and basil.
Ingredients
- 1 g fermento biol gico seco
- 500 g farinha de trigo de boa qualidade
- 225 g gua
- 455 g água
- 500 g farinha de trigo
- 20 g sal
- molho de tomate
- queijo
- manjericão
Tips
- Use a pizza stone or steel in the oven to simulate the heat of a wood-fired oven!
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