Weekend-Project

Classic Italian pizza dough with cold fermentation for a crispy base. The amount of yeast can be reduced by half if it’s to ferment for more than one day in the fridge. Notes Test-baked January 2025 with good results Ingredients 400 ml water (400 g / 4 dl) 20 g fresh yeast 600 g Tipo 00 or Manitoba Cream wheat flour (10 dl) 2 tsp salt Olive oil Instructions Pour lukewarm water into a large bowl and stir in the yeast until dissolved. Mix in salt and then flour. Stir with a spoon until the dough is evenly mixed. Don’t knead! Sometimes the dough feels a bit dry at this stage. This is completely normal and the dough will feel moister after the first fermentation. Cover with plastic wrap and let ferment at room temperature for 8-12 hours. Turn the dough out onto a floured surface and divide it into 4 (normal size) or 8 (mini pizzas) equal parts. Form them into round balls by pressing down the dough piece in the middle and folding over the edges. Repeat a few times until you have a taut dough ball without tears. Brush a tray with olive oil. Place the balls on it and brush a little olive oil over them. Cover carefully with plastic wrap. Place in the fridge and let cold-ferment for about 1 day. Let the pizza balls sit out at room temperature for 1-2 hours before you bake the pizza. Then the fermentation will start and the dough becomes fluffier. Tips Freezing: Freeze fermented dough balls in 0.5L containers. Thaw slowly to restart fermentation before use. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crispy pizza dough with whole grains, spelt, rye flour, chia seeds, and flax seeds. Ingredients 400 g cold water (4 dl) 10 g fresh yeast 20 g oil 1½ tsp salt 30 g whole flax seeds (linfrön) 1 tbsp chia seeds (chiafrön) 50 g spelt flour (dinkelmjöl) (83 ml) 50 g coarse rye flour (grovt rågmjöl) (1 dl) 500 g special wheat flour (vetemjöl special) (8 dl) Instructions Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes. Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates. Let the dough rest at room temperature in a bowl covered with plastic for 1 hour. Turn the dough out onto a lightly floured surface and divide it into 6 parts weighing 170–180 g each. Roll the pieces round and place on a tray or baking sheet lined with parchment paper that you’ve lightly brushed with olive oil (this makes it easier to remove the dough pieces later). Place a towel over the entire tray and cover the towel with plastic wrap or a large plastic bag. Place the pizza dough in the refrigerator for 18–24 hours. When the pizza is to be baked, set the oven to 250–275°C. Use bottom heat, with or without convection. Place a tray in the middle of the oven. Take the pizza dough out of the refrigerator. Carefully remove one dough piece at a time from the parchment paper and turn it in plenty of flour. Stretch the dough into a round pizza. The dough can be stretched by hand, just like they do at the pizzeria. You can also roll it out, if you want. Shake off the flour and place the pizza on a piece of parchment paper. Top with your choice of toppings. Remove the tray you placed in the oven and pull the topped pizza together with the parchment paper onto the hot tray. Bake the pizza for 6–7 minutes in the middle of the oven. Source: Maria Blohm, Långjäst och lättbakat ...