Pizza Margherita with homemade 24-hour dough

Steps

• 1

  Pour the water into a large bowl and dissolve the dry yeast. Alternatively, you can use 1 gram of fresh yeast.

  Cold tap water (650 Milliliter) Dry yeast (0.35 Grams)
• 2

  Add about 500g of flour to the water and mix it with the water using a spatula or wooden spoon.

  Wheat flour type 00 (1000 Grams) Cold tap water (650 Milliliter) Dry yeast (0.35 Grams)
• 3

  Add the salt to the water and stir until it dissolves.

  Salt (30 Grams)
• 4

  Once the yeast, water and flour have become a homogeneous mass, add another 250 grams of flour to the bowl and mix it again

  Wheat flour type 00 (1000 Grams) Cold tap water (650 Milliliter) Dry yeast (0.35 Grams)
• 5

  Once everything is combined, add the remaining flour and mix until most of the flour is incorporated. Once it becomes too difficult to stir with a spoon, scrape the spoon clean and continue kneading with your hands.

  Wheat flour type 00 (1000 Grams) Cold tap water (650 Milliliter) Dry yeast (0.35 Grams)
• 6

  Once the water has absorbed, tip the bowl onto a clean countertop and knead the dough until it's smooth.

  Don't worry, the dough will be very sticky at first; that's completely normal. Just keep kneading confidently. The flour will absorb all the water, and you'll end up with a non-sticky, smooth dough.
• 7

  When the dough is smooth and no longer sticky, you need to smooth it for tautness. To do this, form the dough into a ball or as compact a lump as possible. Grasp the ball at the front with both hands and pull it toward you. Then push the dough forward, twisting it as you go.

  Repeat this process 3-4 times, and the dough will be smooth and taut on top. It is taut when you press it in and the hole closes on its own.
• 8

  Now place the ball of dough in an airtight container. Ideally, use a professional pizza ball box. Then place this box in your switched-off oven. This will provide sufficient insulation and let it mature for 18 hours.
• 9

  After 18 hours, you can place the pizza ball box on your countertop. Don't be surprised if the dough is now spread evenly over the entire surface of the box.
• 10

  Now divide the dough into thirds using a spatula. From this third, create up to six balls of dough, each weighing between 250 and 280 g. Use a scale to do this.
• 11

  Each weighed piece must be ground to tension. Use the same technique as in step 6.
• 12

  Now place all the dough pieces back into the pizza ball box (with lid) and put them in the oven for another 6 hours.
• 13

  After 6 hours, preheat your oven or pizza oven. If you're using an oven, I highly recommend using a pizza stone or baking steel.

  You can preheat the oven to maximum with top and bottom heat. You should preheat the pizza oven to approximately 420°C.

  If you're using an oven with a pizza stone, you should preheat the oven and pizza stone for 45 minutes. With a baking steel, 30 minutes will probably be sufficient.

  Most pizza ovens will reach temperature after 30 minutes at the most.
• 14

  Once your oven is fully preheated, your dough is ready to be rolled out. To do this, place semolina in a pile on your countertop.

  Semolina (100 Grams)
• 15

  Now open your pizza ball box. The dough pieces should now be very flat and probably touching each other. Spread semolina on all the cut surfaces of the dough pieces, including the edges.

  Semolina (100 Grams)
• 16

  Now use a spatula to remove a ball of dough. Place it on the semolina bed and turn it over once. The semolina should stick to the entire ball.

  Close the pizza ball box and keep it closed. Otherwise, an unsightly crust will form on the dough pieces.

  Semolina (100 Grams)
• 17

  Now, using your fingertips, press the dough onto the semolina bed from the bottom up. The goal is to flatten the dough until it's the size of your palm.

  You can also turn the dough and repeat the process. It's important not to press all the way to the edge, so the edges remain slightly thicker.
• 18

  When the dough is the size of your palm, place it on your fist. With your other hand, briefly push the semolina aside.

  Now alternate between placing your left and right fists under the dough and deliberately letting it hang. Gravity will stretch the dough, and it will expand. Try to continuously rotate the dough and the balls of dough.
• 19

  In principle, you can continue this process until you reach your desired size. However, you should stop when the dough is so thin in the middle that you can see through it.
• 20

  Now place the dough on your countertop and shape it into a round pizza dough. Make sure the bottom of the pizza dough has a little semolina to prevent it from sticking to the countertop.
• 21

  Now you can top the pizza base. I do it in the following order:

  1. Use a tablespoon to spread pre-seasoned canned pizza tomatoes in a circular pattern from the inside out.
  2. Coarsely grate Parmesan cheese over the top.
  3. Spread sliced ​​firm mozzarella or fior di latte cheese.

  Pizza Canned Tomato (1 Pieces) Fior di Latte / firm mozzarella (1 Pieces) Parmesan cheese (50 Grams)
• 22

  Put some semolina on your pizza peel. It's important to use just a pinch, otherwise too much semolina will end up in the oven and burn.

  Pizza peel
• 23

  Now slide the pizza peel backwards under the raw pizza. To do this, hold the dough at the edges with your fingers and lift it slightly. It's important to do this quickly and smoothly.

  Pizza peel
• 24

  Now place the pizza in the oven. To do this, place the pizza peel at an angle on the stone as if you were about to let the pizza slide off. Then, abruptly pull the pizza peel out, and the pizza should fall onto the stone in place.

  Pizza stone Pizza peel
• 25

  The baking time in the oven is approximately 12 minutes. In a good pizza oven, the baking time is 60–90 seconds. In a pizza oven, you'll need to turn the pizza every 15 seconds. This isn't necessary in an oven.

  Oven
• 26

  What I do now is take the finished pizza out of the oven and place it on the dining table to eat. Then I prepare the next pizza, and while that one is baking, I eat it with my family.

  Under no circumstances should I prepare all the pizza doughs at once and leave the ones that are already prepared. This will only cause the dough to get soggy. Always make the pizzas one at a time and keep them sealed in the box until they're done.
• 27

  Now repeat the steps from step 15 until all pizzas are baked and eaten.

  Enjoy your meal.
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