Made some 48hr pizza but only had time to let it rise overnight. Still one of the best pizzas I ever had. The dough is just amazing. Even had a friend try making it today and he said it was so good he basically vacuumed it up.
Ingredients for the dough:
400 g flour (type 500 or 00)
280 ml water
2 tablespoons olive oil
1 teaspoon salt
8 g fresh yeast
DOUGH PREPARATION
Pizza dough preparation process:
Mix water, which should be at room temperature, with olive oil. Add salt and crumble the yeast. Stir to dissolve the yeast and let stand for about 10 minutes.
Pour the mixture into a bowl with flour and knead for about 20 minutes to obtain a soft, smooth and elastic dough.
If necessary, you can add a little more water or flour while kneading.
Shape the kneaded dough into a smooth loaf. Place it in a floured bowl and cover well so that it does not dry out during the rising process.
First, let the dough rise for one hour at room temperature, then transfer it to the refrigerator for 48 hours.
After 48 hours, remove it from the refrigerator and let it rise for one hour at room temperature.
Then take the dough out of the bowl and divide it into two loaves, if desired, for two pizzas. Brush the tops of the loaves with olive oil, cover with clear plastic wrap and let rise for another hour.
Stretch the risen dough with your hands, forming a circle with your palms, from the center to the edge. To make it easier, you can also oil your hands a little.
Finally, use your fingers to form a few millimeters thick edge.
Note: The dough can also rise overnight or for 24 hours.
Bake at 270° until the crust is nice and crispy. If you have a pizza stone it makes it even better.