Pizza with Long Fermentation: A Step-by-Step Guide
If you’re craving a pizza that boasts a perfect balance between a crispy crust and tender interior, look no further than this Pizza with Long Fermentation recipe. The key to this delicious pizza is the extended rise time, which allows the dough to develop deeper flavors and texture. This pizza is crafted from a mix of semolina and all-purpose flour, yielding a base thatโs both light and satisfying. Paired with fresh mozzarella and a flavorful homemade tomato sauce, it’s a treat for both the casual pizza lover and the more discerning connoisseur.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semolina flour (rimacinata) | 265g |
| All-purpose flour (00 type) | 260g |
| Water | 215g |
| Fresh brewer’s yeast | 6g |
| Salt | 12g |
| Extra virgin olive oil | 25g |
| Tomato passata (tomato puree) | 400g |
| Mozzarella cheese | 250g |
| Extra virgin olive oil (for drizzling) | To taste |
| Salt (for seasoning) | To taste |
| Oregano | To taste |
Instructions
Step 1: Prepare the Dough
To begin making your Pizza with Long Fermentation, start by mixing the semolina and 00 flour in a large mixing bowl. Add the fresh yeast, crumbled into small pieces. Stir the mixture gently with a spoon until the yeast is evenly distributed throughout the flour.
Step 2: Add Water and Salt
Gradually pour in the water, stirring continuously, until the mixture begins to form a rough dough. Add the salt at this point and continue mixing. The salt is essential for flavor and helps to balance the fermentation process.
Step 3: Knead the Dough
Once you have a cohesive dough, transfer it onto a clean work surface. Begin kneading for about 8-10 minutes, or until the dough becomes smooth and elastic. The kneading process is vital to develop the gluten structure, which will give your pizza crust its wonderful texture.
Step 4: Rest the Dough
After kneading, let the dough rest for 15 minutes, covered with a damp cloth or plastic wrap. This resting period helps the gluten to relax and makes it easier to shape the dough later.
Step 5: Perform the Slap & Fold Technique
Next, perform the slap & fold technique to further strengthen the dough. This involves lifting the dough and slapping it gently onto the surface, then stretching it forward and folding it back on itself. Repeat this motion for about 3-5 minutes, until the dough is smooth and elastic.
Step 6: Shape the Dough
Once the dough is ready, form it into a ball by gently folding the edges into the center and rolling it on the surface. This process, known as โpirlatura,โ creates a tight, round shape. Place the dough ball into a bowl, cover it with plastic wrap, and let it ferment in the fridge for a minimum of 24 hours. This long fermentation period develops complex flavors and gives the dough a lighter texture.
Step 7: Divide the Dough
After the dough has rested and fermented, remove it from the fridge and divide it into two equal portions, each weighing about 300g. Shape each portion into a round ball. Transfer them to a tray, cover with a kitchen towel, and let them rest for an additional 2 hours to allow the dough to rise.
Step 8: Prepare the Toppings
While the dough is undergoing its final rise, prepare the toppings. Slice the mozzarella cheese into even rounds and set aside. Season the tomato passata with salt, olive oil, and a pinch of oregano. Stir well to combine.
Step 9: Shape the Pizza Base
Once the dough has rested, take one of the dough portions and place it on a surface lightly dusted with semolina flour. Sprinkle a bit more semolina on top of the dough and begin stretching it with your fingers. Start from the center and work your way outward, gently pressing and stretching the dough, but avoid pressing too hard on the edges to keep them airy and puffy.
Step 10: Assemble the Pizza
Transfer the shaped dough onto a pizza peel or a baking sheet dusted with semolina. Spread the seasoned tomato sauce evenly over the base, leaving a small border around the edges. Place the slices of mozzarella cheese over the sauce.
Step 11: Bake the Pizza
Preheat your oven to 250ยฐC (482ยฐF). If using a pizza stone, place it in the oven while it preheats. Once the oven is hot, slide the pizza onto the stone (or a baking sheet) and bake for 10 minutes, or until the crust is golden and crispy and the cheese has melted and bubbled.
Step 12: Finishing Touches
Remove the pizza from the oven and drizzle a little extra virgin olive oil over the top. For extra flavor, sprinkle a pinch of oregano on top. Slice and serve immediately, enjoying the perfect balance of crispy crust, tangy tomato sauce, and melty mozzarella.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 12g |
| Carbohydrates | 55g |
| Fats | 12g |
| Fiber | 3g |
| Sodium | 500mg |
This Pizza with Long Fermentation offers a delightful combination of chewy and crispy textures. With a slightly tangy tomato sauce and creamy mozzarella, each bite is a reminder of why slow fermentation creates such an exceptional pizza dough. Perfect for a family pizza night or impressing guests at your next dinner party, this pizza will undoubtedly become a staple in your kitchen.
Pro Tip: Feel free to customize your pizza with additional toppings like fresh basil, arugula, or olives. The long-fermented dough pairs wonderfully with a variety of ingredients, so get creative and enjoy!
