Classica Pepperoni 🍕
Pizza Classica
26h
Total time
18h
Of which in fridge
23°C
Ambient temperature
56%
Hydration
4x250g
Portions
Classica Pepperoni 🍕
Pizza Classica
26h
Total time
18h
Of which in fridge
23°C
Ambient temperature
56%
Hydration
4x250g
Portions
Ingredients
Used flour
Harmonogram fermentacji
Start
godzina 0
26h łącznie
+26h
Pieczenie
Start
godz. 0
Pour all water into the bowl, then add salt. Add some flour about 10-15% of the total and mix. Now add yeast and start adding flour in portions. When you have about 5-10% of flour left in the bowl, take the dough out onto the counter and sprinkle the remaining flour next to it. Knead the dough slowly, gathering the flour until fully incorporated. The whole process up to this point should take 12-15 minutes. Fold the dough and leave the bulk covered.
+15m
Leave the dough covered at room temperature for the indicated time. After about 30 minutes, it's worth performing the window pane test to check the gluten network.
+3h2m
Divide the dough into equal pieces according to the planned number of pizzas. Shape each ball gently, closing the bottom and pulling the top toward the center. Do not degas the dough - preserve the air bubbles. The balls should be smooth and round. Place the balls in an airtight container, leaving some room for rising.
+3h12m
After balling, leave the balls covered at room temperature for 2 hours before refrigerating. This is a mandatory rest stage in balls before cooling in the fridge. During this time, the dough must partially start fermentation already in the balls, which allows it to better develop structure during cold maturation. Cover the balls with plastic wrap or a lid to prevent them from drying out. Do not move them during this time.
+5h12m
Put the balls in the fridge at 4-6°C. Cold fermentation slowly develops flavor and improves dough texture. The dough can stay in the fridge from 12 to 48 hours - the longer, the deeper the flavor.
+23h12m
Remove the balls from the fridge before planned baking. Leave them covered so they reach a minimum temperature of 18°C.
+26h
Preheat the oven to maximum temperature (preferably with a stone or pizza plate). Stretch the dough into a circle shape, keeping a thicker edge. Add tomato sauce and your favorite toppings. Transfer the pizza to the oven and bake for 5-10 minutes (for home oven) or 60-90s for ovens reaching 450°C+.
* Harmonogram przedstawia proporcje czasów fermentacji. Godzina 0 to moment rozpoczęcia przygotowania ciasta.