@payalthakurani
🍕 Overnight Pizza Dough Recipe (makes 2–3 pizzas) 🍕 Ingredients – Dough • 450g strong bread flour (or 00 flour if using a pizza oven) • 50g whole-wheat flour • 10g salt • ½ tsp instant dry yeast • 335ml lukewarm water • 15g olive oil (optional, helps moisture in domestic ovens) • Semolina (for dusting) Ingredients – Sauce • 200g tinned San Marzano tomatoes or good tomato passata • Salt & pepper (a pinch each) • 1 tbsp extra virgin olive oil (+ extra for drizzling) Ingredients – Margherita Topping • Extra virgin olive oil, for drizzling • 1–2 tbsp freshly grated Pecorino or Parmesan • 85g fresh buffalo mozzarella (1 ball per pizza) • Fresh basil leaves Recipe • Mix flour + yeast + water → shaggy dough. Add salt, knead slightly. Add olive oil, knead into a tacky ball. • Cover, rest 90 mins → do 2–3 stretch & folds every 30 mins. Rest until doubled (about 1 hr). • Divide into 2–3 pieces. Shape into tight dough balls. Place in oiled container. Ferment: • Same day → leave at room temp until doubled. • Best → fridge 24–75 hrs (develops flavor, easier to digest). Take out 2–3 hrs before baking. • Preheat oven to max (250–300°C). Heat pizza stone/inverted tray for 30+ mins. • Sauce: blend tomatoes + salt + pepper + olive oil. • Stretch dough on semolina into rounds, leaving thicker cornicione. Assemble: • Margherita → tomato sauce + Pecorino + basil + mozzarella. • Parma Ham option → sauce + mozzarella + Pecorino. • Bake 6–8 mins (domestic oven) until golden + bubbling. • In pizza oven: bake <90 secs at 400°C+, rotate halfway. • Finish with rocket tossed in olive oil + lemon juice. Serve hot! ppizzahhomemadepizzassingaporefoodccommunekitchencommunekitchensg
♬ original sound – Payal Thakurani – payalthakurani
