I have tried many different pizza doughs and it all comes back to my regular oven going only as hot as 230-240C. So, I went on a quest to make the best dough that will be perfect even without the super hot temperature of a pizza oven. I am looking forward to summer and making pizza on a grill where it can reach the desired level of heat. Until then, I will have to live like the rest of the world and eat my unburnt pizza. It may sound weird, but I think that those black bubbles are the best part. Even without the necessary heat, they are there and are super chewy and the best part really. This two day pizza dough can be topped with pretty much anything you want.
The first part is to mix the dough and let it rise at room temperature for about 12 hours. In the middle of that time, I did 4 folds. Picked up the edges of each side and folded the dough in half. That creates layers of air. Then after it has done proofing at room temperature, I split the dough into 3 parts, you can do 2 bigger too. And placed those into ziplock bags and then the second proofing happens in the refrigerator and is much slower and lets the dough develop more. When experimenting with doughs, you will start feeling much safer and how much flour you need in order to get it not to stick to everything completely but not be too much. This two day pizza dough takes time but makes such a wonderful dough at the end. It is worth it.
This is like my 4th experiment with pizza dough that I am publishing, so you know there are really many ways to do it. This is my current favorite for when you can plan ahead for a pizza night. And if you are grocery shopping or the weak is coming to an end and you have some random stuff, it is perfect to just throw everything on that pizza. Because it was my birthday, I decided to top one of the pizzas with burrata and leafy greens and I did indeed enjoy it with a glass or four of Dom Perignon.
I was gifted this bottle by my mother in law and it was something that I hadn’t tried yet. It is a bottle of very well-rounded and soft champagne with wonderful strings of bubbles that seem just endless. We decided not to keep it any longer because it is intended for a celebration. And a nice drink like that paired with some greasy, cheesy pizza and salty cured meats, can be amazing.
While I accidentally fucked up the whole burrata situation because it wasn’t as creamy as expected, and didn’t fall apart how I wanted. But it was so good, I am a sucker for burrata, I can’t get why it is not sold in every store and I have to go to another supermarket far away to get it. But let’s not start talking about the grocery problems here…
Two day pizza dough
Ingredients
- 500 g tipo 00' flour
- 2 tsp yeast
- 1 ½ tsp salt
- 400 ml warm water
Instructions
- Mix the dry ingredients and start to slowly incorporate the water
- Use your hand or a spoonA shaggy dough will form
- Cover and let rise in room temperature for 12-16 hours
- About halfway of the rise, do 4 foldsWet your hands and take the dough and stretch it up from the bowl a bit and fold in halfRepeat from all 4 sides, imagine it being a square
- And cover again and leave for the rest of the time
- After the room temperature rise, divide the dough into 3 portions, about 300g each
- If you have plenty of room in your refrigerator, put the dough into 3 bowls that are covered, but if not, place in ziplock bags, but choose larger ones so there is room to grow
- Tupperware also works
- To cook it, preheat your oven and a pizza stone or an inverted sheet pan to the maximum heat
- Bake each pizza for 15 minutes and top with tomato sauce, cheese, meats and anything you want