Hi all.
Having seen enough videos about the “real dough” for pizza, which is infused for the day at low temperature and therefore becomes some kind of special structure, we decided to try to prepare something similar.
In principle, it turned out well, however, IMHO, the sheepskin is not worth the dressing. No, maybe if you are friendly to interfere with dough and then bake in a stove or a good oven, it will be some kind of special, but at home we did not find a special difference between standard yeast test and the daily.
Product set:
- Flour, 125 gr.
- Water, 100 ml
- Yeast, 1 gr.
- Tomato pizza sauce, 2 tbsp. l.
- Sausage (salami, pepperoni, etc.), 20 pieces
- Cheese (mozzarella or similar), 2 tbsp. l.
- Salt
We dilute the yeast in pairs of Art. l. water.
Carefully mix water and flour, clean the refrigerator for 15 minutes, add yeast, a pinch of salt, knead thoroughly …
… Cover with a film, put in the refrigerator on the lower shelf for a day.
We take out, lay out a baking sheet on sprinkled with flour (if the dough is too liquid, add a little flour so that you can work with it at least somehow) …
… Lubricate with tomato paste, lay out the cheese, on top of the sausage.
We send to the oven preheated to the maximum for seven to ten minutes, serve with some greenfinch.
Bon appetit!
