Pizza
Ingredients
- flour | 153g
- water | 92g
- salt | 4.6g
- fresh yeast | 0.2g
Steps
Put all the water in a bowl.
Melt the fresh yeast in it.
Add half of the flour and start mixing.
Add the salt and the rest of the flour and mix until forming a ball.
Transfer on a plane surface.
Press the dough in order to completely incorporate the flour then start working
the dough until you can a ball.
Transfer back in the bowl and cover.
After 20 minutes, work the dough again.
Cover and let it rise 20h.
4h before cooking the dough, take it out of the bowl and form a tight ball.
Cover it and let rise.
Notes
- this is for an individual pizza, 60% hydratation, 20h rising time at 20 degrees.
- the lower the rising time is, the more yeast need to be used. (20h, less than 1g versus 4h, 2g).