Pizza dough

12/01/2013 - Ingredients for 8 people:

- 2 kg flour pizza "Spadoni"
- 2 kg flour Manitoba "Spadoni"
- 25 g yeast
- 3.5 liters of water
- 1 tablespoon sugar
- Extra virgin olive oil
- salt

Articolo tratto da: Anne to London

Ingredients for 8 people:

- 2 kg flour pizza "Spadoni"
- 2 kg flour Manitoba "Spadoni"
- 25 g yeast
- 3.5 liters of water
- 1 tablespoon sugar
- Extra virgin olive oil
- salt

3 days before the dinner, mix the pizza flour with half the yeast, half the sugar and 2.5 liters of water until you have a soft dough. Let rest for 24 hours.

The following day add 1 kg Manitoba flour, remaining sugar and 1 liter of water. Let rest for another 24 hours.

On the third day add the last kilo of flour and the yeast dissolved in a glass of water and the salt dissolved in 1/2 cup water and knead into a soft dough. Let rest for at least 1 hour.

Form 200-250 g balls of dough. For a loaf of bread, take 800g/1kg.

Roll out the dough balls into pizzas and let rest on wooden boards for 3 hours. Before putting the topping on the pizza, turn the dough and garnish with desired topping.

Thanks to the long fermentation time we get a thick and soft pizza.

Data

Pizza dough