Today we will be following a 12 hour cold fermentation recipe, taking 19 hours in total with a 63% hydration, using Molino NaldonIi flour. This recipe is ideal for warmer weather where temperature control is essential. Molino NaldonIi is specifically designed for cold fermentation up to 12 hours.
I purchased Molino NaldonIi from Amato foods of Manchester amatoproducts.co.uk
You can visit the website here for more info on the flours www.molinonaldoni.it/en/flour...
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Ingredients
1kg Molino NaldonIi Pizza flour
630g water
25g salt
2g yeast
Semolina flour for shaping and stretching the pizza base
Plus pizza toppings of your choice
Method
Add 630g water to a mixing bowl, add the 2g yeast to the water and mix until all the grains have disappeared.
Gradually add the Molino NaldonIi pizza flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.
Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 10 minutes. Add the 25g salt
Once all the salt is mixed in you need to cover the dough and place into the fridge for 12 Hours.
After 12 hours remove from the fridge and slow 3 hours to come to room temperature
Once at room temperature split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 4 hours
After 4 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.
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30 мар 2024
