Margherita & 24h Pizza Dough
This recipe is for those who love great quality pizza dough and are very patient. This whole process isn't really time consuming, but there is a waiting period involved, which might be just too much for some.
When I know I will have guests or that I won't have much time for cooking the following day, I always make this dough the evening before and have a fabulous home made dinner the next day. I much prefer doing this than ordering delivery pizza or buying the frozen kind. This recipe is really amazing and always blows my mind with the flavours.
You don't have to keep this dough in the fridge for 24hrs, you can make it the same day, but remember that it needs about 3-4 hours of resting in room temperature before shaping and baking. I haven't actually tried baking it earlier, I always followed the recipe, so if you don't feel like experimenting and looking for something faster, please check out other pizza dough recipes on this website.
Ingredients (4 individual or 2 big pizzas):
- 153 grams 00 flour (1 cup plus 1 tablespoon) you can use all purpose if can't find that or bread flour
- 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
- 8 grams fine sea salt (1 teaspoon)
- 200 grams (1 cup) lukewarm water
- 2 grams active dry yeast (3/4 teaspoon)
- 4 grams extra-virgin olive oil (1 teaspoon)
In a big bowl mix the flours and salt. In a small bowl stir together water, yeast and olive oil. Add the liquid to the dry ingredients and mix it till just combined and then stop. Cover with a tea towel and let it rest for 15 minutes. After that time you can knead the dough until it's silky and smooth. Shape into 2 or 4 balls, depending on what size you want your pizzas to be. I make 4 individual pizzas from this recipe.
Take 2 dinner or 4 salad plates, put some flour on the bottom of each one, place the balls of dough on the plates and cover each tightly with plastic foil. Put in the fridge for 24 hours to rest.
The next day take the dough out of the fridge 30-45min before shaping. Be very gentle when transferring it from the plates to the counter where you are going to work it. Make sure the surface is sprinkled with flour and have more flour handy. Start forming the crust/border all around each one with your fingers and then stretch them out with your palms moving back and forth and rotating in the air to the desired size.
Top it with basic tomato sauce and mozzarella cheese. Sprinkle with some olive oil and add some fresh basil. Bake on the highest setting of your oven until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes depending on your oven and if you have a pizza stone.
If you don't want to make 2 large pizzas, you can always half the recipe or freeze the second pizza. I always make 4 small ones and 2 are going to the freezer for some other lazy evening. Just make sure you bake the dough for a couple of minutes, take out of the oven and cool completely and then top with your favourite toppings, put it in a freezer bag and freeze it.