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Pizza casera con masa de fermentación lenta

8m
Serves 6
youtube.com

Pizza casera con masa de fermentación lenta

youtube.com
8m
Serves 6

Directions

  1. 1Disolver la levadura en agua muy fría.
  2. 2Amasar durante 3 minutos.
  3. 3Dejar reposar la masa durante 10 minutos.
  4. 4Amasar de nuevo durante 1 minuto.
  5. 5Dejar reposar de nuevo la masa durante 10 minutos.
  6. 6Amasar por última vez durante 1 minuto.
  7. 7Dividir la masa en 6 porciones.
  8. 8Formar bolas con cada porción.
  9. 9Tapar las bolas con papel film y guardar en la nevera durante 3 días.
  10. 10Sacar la masa de la nevera entre 1 y 2 horas antes de hornearla.
  11. 11Extender la masa sobre una pala espolvoreada con harina de sémola.
  12. 12Untar la masa con tomate natural escurrido.
  13. 13Añadir la berenjena, la mozzarella y el tomate seco.
  14. 14Hornear en un horno de leña durante 2 minutos y 30 segundos.

Ingredients

  • 1 kg Harina gran fuerza
  • 600 g Agua muy fría
  • 6 g Levadura fresca
  • 25 g Sal
  • 1 Tomate natural
  • 1 berenjena
  • 1 mozzarella fresca
  • 1 tomate seco
  • 1 vino blanco
  • 1 aceite
  • 1 orégano

Equipment

cucharabolpapel filmpalahorno de leñasartén

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