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artisan pizza
🇧🇷Brazil
•View in original language
(Português)
80 min(s)
6 servings
Fábio Benedetti
@chefbenedetti- Ingredients
- Recipe
- Hot water480 g
- Active Dry Yeast15 g
- Strong Bread Flour750 g
- Salt1 tablespoon
- Olive oil2 tablespoon
- Semolina100 g
- Put 3 full tablespoons of strong bread flour and beat in warm water, then add the yeast and beat again, leave in a warm place for 5 minutes until the mixture is foamy
- In a large bowl, add half of the flour, the yeast mixture and mix well, add the salt and remaining flour to the mixture. Turn out onto a lightly floured surface and knead for 8 to 10 minutes. Drizzle the bottom of the bowl with olive oil, place the ball of dough back in the bowl and drizzle with olive oil.
- Cover the bowl with plastic wrap and leave it in the sun or in a warm place for 20-30 minutes, or until the dough has doubled in size (which it usually does). Alternatively, you can put warm water in an empty fermentation vat, the dough in another, and then place the dough vat on top of the water-filled vat.
- Divide the dough into 5x250g or 4x330g balls. Knead well, ensuring that the ends of the balls are smooth. Brush with olive oil or warm water, cover with plastic wrap and leave somewhere warm for 15-20 minutes or until doubled in size.
- While the dough balls are resting, fire up your pizza oven as hot as you can, separate your ingredients and get ready for the pizza!
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