KNEADING
- Start by pouring all the flour into a bowl large enough to hold about three times as much.
For simplicity, divide the water into 2 jugs, one filled with 650 g and the other with 100 g, and mix the yeast in the one with the higher content. - Create the classic “volcano” in the center of the flour and insert the previously prepared yeast and water mix.
Then start mixing the ingredients using a spoon, pay special attention to lumps, which of course should be completely absent, and continue mixing until the water and flour are well blended. - Then proceed to manipulate the dough (hey yes it’s time to get your hands in the dough), add the remaining water in small doses and only if the one previously inserted is well absorbed.
In order for all the elements to be mixed in the best way, the easiest method is to rotate the bowl with one hand, while with the other you bring the dough toward the center, never stopping. This is to form as much glutinic mesh as possible. - Before adding the last part of water , insert the salt along with a drop of water, to facilitate its absorption, and continue kneading as described in the previous step.
You may need to alternate breaks of about 10 minutes per manipulation to allow the flour to fully absorb the water. - Once you have a smooth, nonsticky dough ball you can put the dough to rest.
Let the mass “relax” for 30 minutes in the bowl covered with food wrap. - Then bring it to the pastry board and make one round of folds, so the dough will gain strength and support itself.
POINT
- Now the dough is ready to rest and rise.
Store it in a container that you will have previously oiled, for about 2 hours at 20/22°C. - After enough time has elapsed for the leavening to start at room temperature, put everything in the refrigerator until the next day (16 to 20 hours) for staking.
At this stage the dough will triple in volume and the gluten mesh will strengthen and stabilize.
STAGE
- About 6 hours before baking divide your dough into 3 parts of 600 g by dusting the work surface with a very thin layer of
remilled durum wheat semolina
. - Make 4 folds by “pinching” each shape from the 4 sides and overlapping each flap toward the center and closing the loaf on itself.
- Dust the whole loaf with semolina and place it in a
leavening container
of about 3 liters.
APPRECIATION
- Let rise at 20/22°C for about 5/6 hours or until it has reached three times its initial volume…
STYLE
- Turn the dough out onto a surface floured with plenty of remilled durum wheat semolina and cover the back as well.
- Spread by pressing down with your phalanges from top to bottom, so as to move the air generated during rising, acting first on the edges and then on the middle.
- Place the rolled-out dough back on the oiled baking sheet and spread all the flaps out, bringing them close to the edge.
COOKING
- When the spreading is completed, distribute with your hands about 150 grams of
tomato
, covering even the edges without reaching the baking dish, and flood it with plenty of extra virgin olive oil. - Bake on the floor for 7 to 10 minutes; when the bottom of the pizza is nicely browned, remove the pan and bake under the grill for another 2 to 3 minutes, letting the top brown nicely as well.
- Remove from the oven, spread another 100 grams of tomato and bake again under the grill for another 2 to 3 minutes.
- Now arrange the mozzarella and leave a few minutes in the oven at half-height because it melts while remaining white.
- Remove the baking dish from the oven, place it on a raised rack, add a few raw basil leaves, a sprinkling of Parmesan cheese, good cut with scissors and enjoy for the extreme pleasure it can give you and a drizzle of extra virgin olive oil.
Try it, experiment and then tell me if you didn’t like this wonder!
If you’re curious to learn more about the topic or if you have any questions about the article you just read, feel free to send me a message on Instagram=> by clicking here
…And now knead, enjoy and taste!
Rudy
