I spotted a post on Italian pizza onmojewypieki.com and with one look at the photos I had to try. It proves for 6 hours, so it’s nice for a lazy Saturday. For us it was Friday, the dough was made before lunch and rested till 6pm. A bit of a project, but well worth it, we all loved it. What was unusual for me was the tiny amount of yeast used, alongside lots of salt, but it was the salt I guess that made this dough really tasty! I used 300 g of 00 flour, a bit less than 300g (grams, not ml) of warm water and as little as 2 g of fresh yeast which I melted in 3 tbsps of that water and left it waiting, while the flour and water worked in the kitchen aid. After 20 minutes of it resting I added the yeast and 8 g of salt, worked it more, covered with cling film and left for an hour. After an hour Dorota recommends giving the dough a bit of a stretch and leaving it further, for the mentioned 6 hours altogether. It is to double in size and when prepared to go into the oven one is to stretch it rather than roll it out, I did a bit of both. My oven tried really hard last night and actually heated up to 270 degrees.

Simple pizza there was, excellent sugo, some Milano salami, ham and mozzarella for Izzie, pine nuts, parmesan. I think Gennaro’s recipe might now go into retirement, this one is really tasty.