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Cottage cheese pizza
Airy light pizza dough with 72 hours of rising time.
Ingredients
Pasta
- 500 g pizza flour
- 120 g sourdough
- 275 g Water room temperature
- 2 tablespoon olive oil
- 1/2 tablespoon salt
Instructions
- Measure out the water and stir in the leaven, then sift in the flour. Start kneading and leave to rest for 30 minutes.
- Add the oil and salt and continue kneading.
- Put the dough in a greased baking dish and leave to rest for 30 minutes.
- Begin folding the dough with petals (like flower petals, you go around) and let it rest for 30 minutes.
- Fold again with petal sauce and let rest again for 30 minutes.
- Make the final fold, leave to rest for 30 minutes and then refrigerate for 72 hours.
- After 72 hours, remove from the fridge and let it temper for 1-2 hours on the counter. Then divide the dough in two, roll it out and cover it with a tea towel. Leave to rest for 2-3 hours.
- Preheat the oven to 300°C on the bottom-up baking programme, including the pizza stone.
- When the oven reaches 300 degrees, shape the pizzas and add the toppings.
- Place the pizza on the pizza stone (I also humidify the oven a little) and bake for 6-8 minutes.
