A significant disadvantage of this pizza: if you want it right now, you won’t be able to enjoy it, because the dough ripens for two days. But if you're planning a treat 2 days before X hour, this is perfect. From this amount of dough, four pizzas with a diameter of about 23 cm are obtained. #pizza #pizza dough
Ingredients: flour, moderately cold (not ice) water, dry yeast, salt, sugar, vegetable oil
Cooking method:
Place sugar, salt, water, flour, yeast in a bowl. Knead the dough, you can use a mixer with a hook attachment, you can use your hands. Add vegetable oil and knead again. Divide the dough into 4 parts, roll each part into a ball and place in a spacious container.
First, put the open container in the refrigerator for 50-60 minutes, then close it and leave it in the refrigerator for two days. The minimum period of using the dough is 48 hours from the moment the koloboks are rolled, the maximum from the same moment is 120 hours.
When it's time to make pizza, we take out the dough, heat it at room temperature for 10 minutes (at this time you can prepare the filling). We turn on the oven at 250 degrees.
We roll out the dough, stretch it, put the base on a silicone mat (preferably perforated, as for eclairs, but regular, and even parchment will do). Lubricate with sauce, put the filling of your choice. We bake until golden brown.