Slow Fermentation Pizza Dough
A simple and delightful homemade pizza dough that develops unique flavor and texture through a slow fermentation process.
Ingredients
Dough Ingredients
- 1 cup Water Warm water for activating the yeast
- 1 teaspoon Yeast Active dry yeast
- 1 teaspoon Sugar Optional, can be omitted
- 3 cups Flour All-purpose flour, adjust as needed
- 1 teaspoon Salt For flavor
- 2 tablespoons Olive oil Enhances flavor and texture
Instructions
Preparation
- In a bowl, dissolve yeast in warm water with sugar. Mix well and let it sit for 10 minutes, stirring occasionally.
- In a large bowl, mix flour and salt. Add olive oil and the water with dissolved yeast. Mix using a wooden spoon until the dough is very soft and slightly sticky. Do not add extra flour.
- Cover the bowl with a clean towel and let it rise at room temperature for 10 to 12 hours.
Baking
- With oiled or lightly floured hands, take a portion of dough and spread it directly in a mold or baking sheet.
- Add your choice of toppings (e.g., margherita, cheeses, vegetables) and bake in a preheated oven at 220-250°C until the dough is golden and crispy.
Notes
Use warm water to activate the yeast effectively. Be careful not to add too much flour; the goal is a soft and sticky dough. For a more pronounced flavor, let the dough rise for a full 12 hours. Experiment with different toppings to find your favorite combinations.