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Bakery products from Italy
Highly digestible pizza dough
Highly digestible pizza dough
ready in
48 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This highly digestible dough is excellent if you want to prepare pizza or focaccia a few days in advance. Thanks to the high content of water in the dough and the long rising times you can obtain an airy, soft and highly digestible dough. In this dough it is essential to choose a strong flour, at least 350w. This recipe is an adaptation from that of Alessandro Trezzi (Alessandro Trezzi - Pizza, Barbecue More).
preparation
step 1
There are two ways to work this dough: by hand or with the planetary. If you work by hand, pour all the water at room temperature in a bowl, dissolve the yeast and gradually add the flour. With the planetary, pour all the flour and baking powder (continued)
step 2
crumble and add 3/4 of the water immediately, but in this case the water must be cold in the fridge (the planetary engine heats up).
step 3
If you work by hand: initially mix with a whisk, and only when the flour is absorbed add more. Continue to work the flour until it's finished. The salt, in both cases, should be added far from the yeast, then as a last step.
step 4
If you work with the planetary, work the dough with the leaf and at high speed to form a good glutinic mesh. In both cases, once you have finished kneading let stand for 30 minutes covering with some film.
step 5
From here on the procedure is the same. Start the phase of the folds of the dough book: close the dough on itself several times, towards your belly. Do not use extra flour on the work surface; at most dampen your hands to handle better, but not too much.
step 6
Take 3/4 turns of folds at a distance of 15/20 minutes from each other, until the dough seems to stand on itself. Then, oil a container with high sides and put the dough, leaving it to rise at room temperature for 2/3 hours (at least 21/22 °).
step 7
After the leavening has started, put the dough covered with the film in the refrigerator for 18/24 hours minimum. 3 hours before cooking, pull it out and divide it into shapes with the desired weight and make the folds again.
step 8
Sprinkle the dough (even if it is only one) of re-milled durum wheat semolina and let it rise at 20/22 ° for at least 3 hours, covering them with the film to avoid the crust.
step 9
Preheat the static oven to the maximum temperature. Before cooking, go to the ventilato, make again reach the maximum temperature and then bake, taking care to lightly oil the pan and the edges of the dough to prevent it from sticking.
