Uncover the secret of the perfect dough with slow fermentation for pizzas worthy of an Italian pizzeria.
Por
Equipe Receita Solta
"This recipe teaches the classic cold-fermentation technique to create professional-standard pizza bases at home. With airy edges, elastic crumb, and crispy base, it results in a light, digestive dough with a rich aroma of baking."
- A farinha tipo 00 de alta força suporta hidratação de 65% e permite o desenvolvimento de rede de glúten estável. - A fermentação controlada na geladeira por 12 a 24 horas quebra amidos complexos proporcionando leveza incomparável. - O boleamento delicado gera tensão superficial na massa preservando os alvéolos de gás acumulados no descanso.
In a medium bowl, dissolve the yeast in warm water (30-35°C). Let rest for 5 minutes until foamy, indicating activation.
In a large bowl, combine the wheat flour with the salt. Mix well and make a well in the center for the liquids.
Despeje a mistura de água e fermento no centro da farinha. Adicione o azeite, se usar. Misture do centro para as bordas até formar uma massa rústica.
Transfer the dough to a lightly floured surface and knead for 10-15 minutes, until smooth, elastic, and homogeneous (windowpane test).
Transfer the dough to a bowl greased with olive oil, cover with plastic wrap, and refrigerate to ferment for 12 to 24 hours.
After fermentation, divide the dough into two equal portions and round each one delicately, creating tension on the surface.
Place each dough ball in individual greased containers, cover, and let sit at room temperature for 2 to 4 hours before using, until doubled in volume.
To open, sprinkle the surface with flour or semolina. Spread the dough with your fingertips, from the center to the edges, preserving the crust (avoid a rolling pin).
Encontramos os melhores utensílios e ingredientes para você preparar Supreme Dough for Artisanal Pizza: Perfect Lightness and Crunchiness com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
- Replace 50 g of white flour with fine whole wheat flour to give rustic notes of toasted cereal. - Add a teaspoon of malt powder or honey to the water to favor quick caramelization in conventional ovens. - Sprinkle wheat semolina or fine cornmeal on the counter when opening the dough to give extra crunch to the pizza base.
- Type 00 flour can be replaced with traditional Brazilian wheat flour with a protein content higher than 11%. - The dry yeast can be exchanged for 6 g of fresh yeast dissolved in the same warm water. - Extra virgin olive oil can be substituted with corn oil or omitted for a purely Neapolitan-style dough.
The dough balls keep in individual greased containers in the refrigerator for up to 72 hours with continuous flavor gain. To use, remove from the cold about 2 hours before shaping and baking.
Freeze the dough balls right after rolling in airtight bags greased with olive oil for up to 3 months. Thaw in the fridge for 12 hours and leave at room temperature for 3 hours before opening.
Ideal for classic toppings like peeled tomato sauce, fresh buffalo mozzarella, basil leaves, and a drizzle of olive oil, accompanied by craft beer or dry red wine.
O rolo expulsa as bolhas de ar geradas pela fermentação longa; abrir com as mãos preserva o ar na borda garantindo o clássico 'cornicione' alto e oco.
Pré-aqueça o forno na temperatura máxima (250°C) com uma pedra refratária ou assadeira de ferro na grade superior por pelo menos 45 minutos antes de assar.
This indicates that the gluten is under tension or the dough is still cold; cover the dough round with a towel and wait 15 minutes to relax the gluten.
Yes, reduce the dry yeast to 1g and let the dough ferment covered in a cool place for 6 to 8 hours until doubled in volume.
Descubra o Risoto Cremoso de Quinoa, uma alternativa saudável e deliciosa ao tradicional risoto de arroz. Combina quinoa cozida com molho filetto di pomodoro, Pecorino Romano e um toque de caldo. Perfeito para uma refeição nutritiva e rápida.
Uma receita deliciosa e prática para você preparar hoje mesmo.
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