# Pizza Artesanal de Longa Fermenta
n

A long fermentation dough with impeccable texture and flavor reminiscent of the best Neapolitan pizzerias.

- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Mix water and yeast until completely dissolved.
2. Add the flour and mix to incorporate.
3. Cover and let rest at room temperature for 18 to 24 hours.
4. Cut the dough into portions of 280g each.
5. Transfer the dough to a plastic box greased with olive oil.
6. Make 4 folds in the dough every 30 minutes.
7. Divide the dough into portions of 280g each.
8. Shape into balls and place in covered pots.
9. Refrigerate for 24 hours for slow fermentation.
10. Sprinkle flour on the counter.
11. Open the dough with your fingertips, without removing the air from the edges.
12. Add tomato sauce.
13. Add cheese and toppings.
14. Bake in a very hot oven (minimum 250°C) until the crust inflates and browns.
15. Add grated cheese and basil.

## Tips

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

## Source

- Original video: https://www.instagram.com/reel/DKAAeGQNSaf/?igsh=MWRqYWgwN28wYjRjYg==
- Recipe page: https://www.cliprecipe.com/recipe/4976a921-5619-4ac4-b2f3-36c083d88986
- Extracted: 2025-05-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt