Have you ever made high hydration pizza at home? It is easy to do, with only 1 g of yeast, you just have to respect the rising times with the various rests, it must rise at least 24 hours in the fridge!
The result will be truly excellent, a light pizza, very crunchy on the outside, soft and alveolar inside and above all very digestible!
Just a little patience and nothing more! You put it to grow the day before you do it!
‼ ️Rest of rest times‼ ️
1- First it must be worked only with a ladle, covered and let it rise for about 30-40 minutes
2- Then 2 or 3 folds are made to the dough and left to rise again for about 20-30 minutes
3- Resume the dough and fold again as before, put it back in a large bowl and put it in the refrigerator, well covered, for AT LEAST 24 HOURS! (Can safely stay longer)
4- It is removed from the fridge and left at ROOM TEMPERATURE for 1 or 2 hours before rolling it out (always adjust to the temperatures you have at home if you need more, leave it as well)
INGREDIENTS: for 1 large 40x40 cm pizza or 2 smaller trays
500 g Flour 0
400 ml Water at room temperature
1 - 2 g of fresh brewer's yeast
20 g Extra virgin olive oil
10 g Salt
Seasoning to taste
26 авг 2024
