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Overnight Pizza Dough
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Overnight Pizza Dough

25 Std.Für 4Nutri-Score C€
von @_lacebakes_21 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • white bread flour (divided: 100 g for the yeast mixture, 450 g for the dough)Getreide550 g
  • instant yeast (divided: 0.75 g for the yeast mixture, 0.75 g for the dough)Vorräte1,5 g
  • water (room temperature, divided: 100 ml for the yeast mixture, 290 ml for the dough)Andere390 ml
  • extra virgin olive oil (plus a little for oiling the pan)Vorräte5 ml
  • honey (sugar or agave work too)Vorräte5 g
  • whole wheat flourGetreide50 g
  • fine sea saltGewürze10 g
  • semolina (for dusting the pan, optional)Getreide30 g

pro Portion

Nährwerte

524kcal

Kohlenhydrate
105 g
Eiweiß
18 g
Fett
4 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×2
  • Teigkarte
  • Küchenwaage
  • Bratpfanne
  • Backofen

Schritt für Schritt

Zubereitung

  1. Mix the pre-ferment the night before

    • Stir the instant yeast, bread flour and water together until smooth with no lumps of flour.
    • Cover and leave at room temperature overnight until it grows and develops bubbles.
    Schritt 1

  2. Mix the dough

    • Add the bubbly yeast mixture to the water, honey and olive oil and mix.
    • Add the bread flour, whole wheat flour, instant yeast and salt, then mix by hand or in a stand mixer.
    • It may feel dry by hand; keep going and do not add more water. Scrape the sides down with a dough scraper and dip your hand in water if the dough sticks.
    Schritt 2

  3. Stretch and fold

    • Cover the dough and leave it to rest.
    • With a wet hand, pull the dough up and over itself to build a tight ball, then repeat about three times over 3 to 4 hours, spacing the folds about 45 minutes apart.
    Schritt 3

  4. Cold ferment overnight

    • Smooth the dough into a rough ball and place it in a lidded container.
    • Refrigerate overnight.
    Schritt 4

  5. Portion and pre-shape the dough balls

    • Flour a surface and carefully turn the dough out, keeping as many bubbles as possible.
    • Divide into four balls of about 250 g each, weighing them for precision.
    • Pre-shape each ball by pulling the sides in on themselves, flipping it over and sealing the seam underneath to create tension.
    Schritt 5

  6. Proof the dough balls

    • Dust a pan with flour and semolina and coat the dough balls liberally.
    • Add a little more flour, cover with a tea towel, plastic wrap or an upturned tray.
    • Let them proof until puffy, stretchy and much softer.
    Schritt 6

  7. Stretch the dough

    • Place a dough ball on a floured surface, flip it over and press it out into a steering wheel shape.
    • Pick it up and stretch and turn it like a steering wheel until slightly thinner.
    • Rest it on the board, then gently stretch the middle base thinner with your knuckles.
    Schritt 7

  8. Cook in a frying pan and under the broiler

    • Heat a lightly oiled frying pan over medium-high heat and set the broiler to high with the rack in the upper third of the oven.
    • Place the dough in the pan and add the toppings while the base crisps up.
    • Once the base is crispy and brown, transfer the pan to the oven under the broiler for a few minutes, watching closely so it doesn't burn.
    Schritt 8
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