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. <\/p>\n\n\n\n
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. <\/p>","protected":false},"excerpt":{"rendered":"
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, … Continue reading New pizza dough.<\/span>