Pizza dough 72 hours

Category: Bakery products
Pizza dough 72 hours

Ingredients

for 2 pizzas, 250 g each:
flour 100% 283g (pizza flour 200g + durum wheat semolina 83g)
water 65% 184g
dry yeast 0.44% 1.24g
salt 2.5% 7g
sugar 2% 6g
vegetable oil 8% 22g

Cooking method

Well, finally, I was honored, as promised, to post a recipe for pizza dough. I have tried the dough many times and the result is always pleasing! Despite the fact that the cooking process takes a long time, it is absolutely not laborious, even lazy, I would say. But the exit is just a fairy tale! The taste of the dough is amazing! The recipe was formed after a long study of the Italian specialized forums for making pizza. Well, of course, some adjustments have been made, how can we go without it)
The percentages in the recipe are given so that you can easily calculate the amount of ingredients for the weight of flour you need. Flour is always taken at 100%. It's so convenient for me, maybe it will come in handy. On Italian forums, all recipes are written as a percentage (without weight in grams) and everyone himself calculates the gramme of ingredients for the required amount of flour.
I have flour Makfa for pizza. I take half olive oil and half sunflower oil. They don't put sugar in real Italian pizza, but I add it, because with a little sugar I like the taste of the pizza better (but the dough is absolutely not sweet, don't be afraid), it turns reddish and the yeast is more fun to work)).
I kneaded in a bread maker, but you can also use my hands.
Put all ingredients (except butter) in a bucket of a bread machine, knead for 1-2 minutes. Allow to rest for 15 minutes, add oil and then knead for another 10 minutes on the "dumplings" program. Transfer to the table, divide into two parts, make "folding - stretching", form "pizza ball" and send to the refrigerator on the middle shelf in a closed container for 72 hours! (3 days)... During this time, take out the dough 2 times (approximately every 24 hours), knead, fold-stretch, re-form the pizza ball and send it to the refrigerator.
Take it out of the refrigerator 1 hour before baking and let it warm up.
I do not recommend rolling the dough with a rolling pin in any case! The structure is broken and you will not have light airy bubble edges. I only stretch the dough with my hands on cornmeal. It is with corn flour that the pizza is crisper. The dough stretches without problems, it is very docile and pleasant to work with. Bubbles are felt under the hands when shaping the pizza.
Any filling to your taste. I bake pizza in a Ferrari for 4 minutes on a grid. Diameter 28 cm.
Pizza dough 72 hours

Note

How to form a pizza ball is well shown in Oleg Vozny's video starting from 5 minutes.
I'll make a reservation that only the pizza ball molding is taken from the video and that's it. The dough in my recipe is not as cool as Vozny's. It is softer and more airy. Bubbly)

I think everyone understands how to do "folding-stretching". If not, I can find a video.

And I also want to give a tip to a super-duper cool site !!! I tear it straight from my heart. By clicking on the link, you will be taken to a page with a calculator for creating a pizza recipe. Well, not a recipe, but how to formulate it more correctly ... In short, by setting certain initial data at the end, a recipe will be formed with the amount of ingredients, depending on the desired temperature and time of fermentation of the dough.
🔗

Rada-dms
Natasha, well done for posting her developments. Your pizzas are always wonderful! I'm baking my fucking dough and the next one is yours.

Quote: caprice23
And I also want to give a tip to a super-duper cool site !!! I tear it straight from my heart
Thank you for your sincere generosity!
Kapet
Natasha, Thank you so much! Another recipe in our arsenal!
Although I like the thinner dough from Timur Rakhimov more than in the video about pizza balls. Probably, it is more convenient and easier to work with such a dough than with a more liquid one ...
noname
Quote: Kapet

Natasha, Thank you so much! Another recipe in our arsenal!
Although I like the thinner dough from Timur Rakhimov more than in the video about pizza balls. Probably, it is more convenient and easier to work with such a dough than with a more liquid one ...

I also studied on Timur's website)
but he gives a batter from behind the oven so that the dough doesn't dry there.
In this recipe, they bake in a Ferrari, and this, if I understand correctly, is an excellent stove with a stone that gives out tempo. above 300C.
Svetlenki
As I saw the title of the topic in the new message feed, it took my breath away - did I really wait!

Thank you, Natasha, for sharing the recipe. Now I will definitely do

Quote: Rada-dms
Your pizzas are always wonderful!

I completely agree and support. Pizzas are always excellent with you
julia_bb
Natasha, thanks for sharing your recipe and link. I will definitely cook it in Ferrareka!
caprice23
Quote: Rada-dms
Your pizzas are always wonderful
Olya, thank you, your praise means a lot!
Quote: Kapet
Although I like the thinner dough better
Konstantin, I thought that I would mislead someone with Vozny's video. The dough is not as steep as his, to be honest, I do not like it so steep. I just wanted to show you how to mold pizzaballs and this turned out to be the first video that turned up under my arm. Voznoy has less dough moisture than me. I made the moisture percentage even more than 65%, it came out very cool. The dough is bubbly, very straight. And I personally enjoy working with him.
Quote: Kapet
from Timur Rakhimov,
I have not seen, I will see, I wonder
Quote: noname
In this recipe, they bake in a Ferrari, and this, if I understand correctly, is an excellent stove with a stone that gives out tempo. above 300C.
This is a wonderful stove! I love her very dearly! My temperature can catch up to 500 ° C.
Quote: Svetlenki
did I wait!
Yeah, finally
Quote: Svetlenki
Now I will definitely do
I didn't understand, and you haven't done it yet ?!
Quote: Svetlenki
Pizzas are always excellent with you

Quote: julia_bb
I will definitely cook it in Ferrareka!
Julia, get ready, I'm sure you won't regret it)
Lerele
caprice23, you can clearly see that the bubble dough, you must try it !!
Special thanks for the site !!
Marysya27
Quote: Svetlenki
Thank you, Natasha, for sharing the recipe.
THANK YOU!!! A hard worker and a great experimenter, Piechka reconstructed aerobatics, captures the spirit And developed a pizza recipe to match
We will fly and eat delicious pizza
Give
caprice23
Quote: Lerele
caprice23, you can clearly see that the dough is bubbly, you must try it !!
Try it!
Quote: Lerele
Special thanks for the site !!
This site is really cool! I really like to use it
Quote: Maryya27
THANK YOU!!! A hard worker and a great experimenter Petschka reconstructed in aerobatics The spirit captures
Thank you! I really wanted to bring her to mind and it was worth it)
Quote: Maryya27
We will fly and eat delicious pizza
Eat to your health!

Marysya27
caprice23, Natasha, thanks, already ate
There is no time to tell especially, but I cannot be silent !!!
The pizza turns out Bomb-Awesome !!!
Vkuuusnaaya and dyyyyrchaaataaaya !!!


Dough:
Pizza dough 72 hours
Pizza dough 72 hours
Pizza dough 72 hours
Bubbly
Pizza dough 72 hours
Pizza dough 72 hours
Lean pizzas
Pizza dough 72 hours
Pizza dough 72 hours
Pizza dough 72 hours
Pizza dough 72 hours
Pizza dough 72 hours
Pizza dough 72 hours
Pizza dough 72 hours


Put the dough again
Oksana1999
Thank you very much for the recipe! Please tell me, do you need to lubricate the mesh with something? I tried to bake once for a long time and my pizza stuck tightly to the grid.
Marysya27
Hello everyone
Yesterday I returned from work, but there was no bread The two-day aging dough was used in half an hour - complete order
Pizza dough 72 hours


Pizza dough 72 hours
Pizza dough 72 hours
Pizza dough 72 hours
Pizza dough 72 hours
Pizza dough 72 hours
For sandwiches:
Pizza dough 72 hours
You can admire every piece


Natasha,
caprice23
Quote: Oksana1999
Please tell me, do you need to lubricate the mesh with something?
I don't grease the mesh. Stretching the dough with corn flour, nothing stuck
Marysya27, mmmm, the pizza is gorgeous, so full of holes! Cass!
Quote: Maryya27
A two-day aging dough was used
Flatbread is simple delicious! What a healthy structure! I look and am not overjoyed! Thanks for such tempting photos!

And I, too, with pizza today. The temperature in the apartment is 29 degrees. How warm it is. Heat! And the dough is already mixed three days ago, the children squeak, demand pizza. Well, where to go. Baked. 3.5 minutes.
Pizza dough 72 hours
Pizza dough 72 hours
The dough is very tasty, so I trudge even more from the dough than from the filling, and I strive to take away the crust from everyone I will not be modest, I recommend it to everyone
Marysya27
Natasha, pizza - super cool
Quote: caprice23
I will not be modest, I recommend to everyone
julia_bb
Quote: caprice23
The dough is very tasty, so I trudge even more from the dough than from the filling, and I strive to take away the crust from everyone I will not be modest, I recommend it to everyone
caprice23, Natasha, class! It can be seen that the dough is thin, but folds, not dry and oaky. This is what happens in Ferraraca
Eh, my pizza maker is at home, and I'm at the dacha

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