In Naples, it goes against the grain for pizzaioli (pizza chefs) to create a pizza dough recipe with 72-hr fermentation…but after rigorous testing, I can’t help but share my 72-Hour Homemade Pizza with you. While the waiting game requires patience, the end result is 100% worth it.
This homemade pizza recipe with 72-hour dough is fragrant, has a cloud-like texture, not to mention the perfect crunch and might be just as good as authentic Neapolitan pizza - but I want you to be the judge of that! . You'll love every minute of this pizza experience, and I guarantee it will change how you do pizza nights!
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/72-hour-homemade-pizza-dough/
#pizza #pizzarecipe #vincenzosplate
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INGREDIENTS:
For the Pizza Dough:
1 kg 35 oz pizza flour
650 ml 2.7 cups cold water
8.4 g 2 Tsp dry yeast
30 g 5 Tsp salt
Extra virgin olive oil EVOO
340 g 1 cup semolina to stretch the dough ( plus extra)
For the Pizza Sauce and Toppings:
2 cans whole peeled tomatoes San Marzano if you can source)
1 ball fresh Fior di latte or Buffalo Mozzarella
Pecorino Romano cheese grated
A handful of fresh basil
METHOD:
For the Pizza Dough:
Day 1:
1. Mix a handful of pizza flour to the bowl with 650 ml of cold water. Then, add the yeast to the cold water and mix thoroughly to activate it. ,
2. In a large bowl, loosen the flour, form a well in the centre, and add salt.
3. Gradually add the yeast mixture to the flour and mix with one hand. Continue to add water and begin kneading in the bowl until all liquid is absorbed and the dough begins to form, which should take about 20 minutes.
4. Transfer the dough to a clean surface to knead further. The dough will be pretty sticky - don’t panic! Keep working on it, pushing it forward and back with the palms of your hands, picking it up to rotate it. Repeat until the dough starts to become smooth.
5. Place the dough back in the bowl and cover it with a damp cloth for 30 minutes. After this time, remove the dough from the bowl and knead briefly for another 5-10 minutes.
6. Next, drizzle some extra virgin olive oil (EVOO) over the dough and in the bowl. Knead for 1-2 minutes to incorporate the oil. Cover the dough with a damp cloth and seal with plastic wrap
7.Allow the dough to rest outside of the fridge for 2 hours, then refrigerate overnight.
Keep reading the recipe via:
https://www.vincenzosplate.com/72-hour-homemade-pizza-dough/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make 72 Hours Pizza Dough
0:36 Ingredients for 72 Hours Pizza Dough
1:27 How to Activate the Yeast
2:08 How to Make the Pizza Dough
5:32 How to Knead the Dough
7:35 Continue Kneading the Pizza Dough
8:34 How to Let the Dough Rest
10:42 How to Reinforce the Dough
11:18 How to Let the Dough Rest Again
12:30 How to Make the Pizza Balls
17:38 How to Prepare the Toppings
18:45 How to Stretch Pizza
22:32 How to Add the Toppings
23:18 How to Cook Pizza
26:18 How to Eat Pizza, E Ora si Mangia...Vincenzo's Plate!
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).