72 hour fermented pizza
Vincenzo's Plate · ♥ 3.5K likes · 155K views · 28 min video
Timestamp
Ingredients
Method
Techniques
- 1 kg pizza flour
- 650 ml cold water
- 2 tsp dry yeast
- 5 tsp salt
- extra virgin olive oil
- super fine semolina
Put a handful of the flour into the cold water, add the yeast and mix to activate it and feed it.
Feeding the yeast
Mix the salt through the rest of the flour, then add the yeasted water a little at a time with one hand, keeping the other free.
Adding liquid to the dry, a baker's technique
Scrape the bowl clean with the fingers so nothing is left, then knead.
Knead until smooth and silky and it bounces back; about 10 minutes in a stand mixer, 20 minutes to half an hour by hand. Add no extra flour or water.
Transfer to the bench and knead forward and back with the palms, picking the dough up and rotating it.
Return the dough to the bowl, cover with a damp cloth and rest at least half an hour, up to one hour.
Oil the bowl and the dough with extra virgin olive oil and knead it in.
Olive oil and wrapping the dough
Cover with a damp cloth and seal the bowl on all sides with plastic wrap so the dough cannot dry.
Leave out of the fridge at least two to three hours to let the yeast activate, then refrigerate overnight.
The next morning take the dough out, knead it again to reinforce it, cover and seal it, leave it out while you have breakfast, and return it to the fridge before you go out.
Repeat the same knead and rest the following day. Day three is pizza day.
Day three: timing the pizza balls
Four hours before making pizza, divide into balls of about 270 grams, closing the bottom so there are no gaps and keeping the surface smooth.
Set the balls in a pizza tray, or in an oiled tray using only a little olive oil, and cover in an airtight container; air dries them out and a dried ball is thrown away.
Portioning into 270 g balls
Proof four hours. They can instead go in the fridge for up to a week and come out four hours before use.
- 2 cans small cans of peeled tomatoes
Crush the peeled tomatoes by hand rather than blending them, which would cost about half their fragrance, and mix in a pinch of salt.
Hand-crushed tomato sauce and mozzarella
Heat the oven to 350 Celsius; higher is for experts, this is easier to manage.
The peel and the oven temperature
Put fine semolina on the bench and on top of the ball, free the ball with a scraper and move it quickly onto the semolina.
Stretching on semolina
Press the dough out from the middle, pushing the gases into the edges and leaving the rim untouched; no rolling pin.
Variation: for a beginner, semolina the ball all over and stretch it over an upturned bowl, turning it and staying gentle on the edges.
Lay the stretched dough rough side up and cover it with the crushed tomato.
Topping with basil under the cheese
- basil
- pecorino cheese
- extra virgin olive oil
Add the basil first, then the pecorino on top of the basil so it does not burn, then the mozzarella, then a generous drizzle of olive oil.
Bake at 350 Celsius about three minutes: 45 seconds first, then 30 seconds per side, finishing with about five seconds per side.
Cooking and turning the pizza