48 Hour Cold Fermented Pizza Base (Pizza Base Recipe Only)

900g Cake Wheat Flour

600ml Lukewarm Water

1 teaspoon White Sugar

2 teaspoons Instant Dry Yeast

1 1/2 teaspoon Table Salt

6 Tablespoon Oil

1. Bowl 1: Mix flour and salt.

2. Bowl 2: Pour the warm water into the bowl. Add the sugar and sprinkle the yeast over. Leave for a minute.

3. Add yeast water to the flour. Add the oil.

4. Mix by hand then transfer onto a lightly floured surface and knead for 10 minutes. If the dough is sticky, add a pinch of flour at a time until you have a soft dough that doesn’t stir to your hands.

5. Bowl 3: Grease this bowl lightly and put your dough inside, tossing it around to grease it before placing it in the centre.

6. Wrap with plastic, leaving enough room at the top for the dough to rise.

7. In summer: Place this bowl with the dough in the fridge for 24 hours. In winter, place the bowl on the counter for 24 hours.

After 24 hours.

8. Take the dough out of the bowl, onto a lightly floured surface. Knead for 5 minutes.

9. Cut the dough into 4 equal portions and shape each portion into a ball. If you want to freeze some of the dough, wrap them in plastic and freeze. If you want to use some of the dough tomorrow, continue to the following steps. When you are ready to use the frozen dough, simply take it out of the freezer and let it thaw over night, then proceed to step 11.

Off to the freezer

10. Place balls of dough that you want to bake onto a greased baking tray and cover. Leave for another 24 hours.

11. Pre-heat your oven at 180° 15 minutes before you want to bake your pizza. Take the dough out of the baking tray and stretch (if you’re good at this), or roll out into your desired shape and size.

12. Spray your baking pan of choice (I use a pizza baking stone) and place the dough onto the pan. Fold the edges in with your fingers to give the dough a shape.

13. Brush your desired sauce on, put your cheese and toppings. Brush the edges with oil.

14. Bake for 25 minutes. Enjoy!

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