\n@payalthakurani <\/p>\n
\ud83c\udf55 Overnight Pizza Dough Recipe (makes 2\u20133 pizzas) \ud83c\udf55 Ingredients \u2013 Dough \t\u2022\t450g strong bread flour (or 00 flour if using a pizza oven) \t\u2022\t50g whole-wheat flour \t\u2022\t10g salt \t\u2022\t\u00bd tsp instant dry yeast \t\u2022\t335ml lukewarm water \t\u2022\t15g olive oil (optional, helps moisture in domestic ovens) \t\u2022\tSemolina (for dusting) Ingredients \u2013 Sauce \t\u2022\t200g tinned San Marzano tomatoes or good tomato passata \t\u2022\tSalt & pepper (a pinch each) \t\u2022\t1 tbsp extra virgin olive oil (+ extra for drizzling) Ingredients \u2013 Margherita Topping \t\u2022\tExtra virgin olive oil, for drizzling \t\u2022\t1\u20132 tbsp freshly grated Pecorino or Parmesan \t\u2022\t85g fresh buffalo mozzarella (1 ball per pizza) \t\u2022\tFresh basil leaves Recipe \t\u2022\tMix flour + yeast + water \u2192 shaggy dough. Add salt, knead slightly. Add olive oil, knead into a tacky ball. \t\u2022\tCover, rest 90 mins \u2192 do 2\u20133 stretch & folds every 30 mins. Rest until doubled (about 1 hr). \t\u2022\tDivide into 2\u20133 pieces. Shape into tight dough balls. Place in oiled container. \tFerment: \t\u2022\tSame day \u2192 leave at room temp until doubled. \t\u2022\tBest \u2192 fridge 24\u201375 hrs (develops flavor, easier to digest). Take out 2\u20133 hrs before baking. \t\u2022\tPreheat oven to max (250\u2013300\u00b0C). Heat pizza stone\/inverted tray for 30+ mins. \t\u2022\tSauce: blend tomatoes + salt + pepper + olive oil. \t\u2022\tStretch dough on semolina into rounds, leaving thicker cornicione. \tAssemble: \t\u2022\tMargherita \u2192 tomato sauce + Pecorino + basil + mozzarella. \t\u2022\tParma Ham option \u2192 sauce + mozzarella + Pecorino. \t\u2022\tBake 6\u20138 mins (domestic oven) until golden + bubbling. \t\u2022\tIn pizza oven: bake <90 secs at 400\u00b0C+, rotate halfway. \t\u2022\tFinish with rocket tossed in olive oil + lemon juice. Serve hot! ppizzahhomemadepizzassingaporefoodccommunekitchencommunekitchensg<\/p>\n
\u266c original sound – Payal Thakurani – payalthakurani<\/p>\n
\n@payalthakurani<\/a> <\/p>\n \ud83c\udf55 Overnight Pizza Dough Recipe (makes 2\u20133 pizzas) \ud83c\udf55 Ingredients \u2013 Dough \t\u2022\t450g strong bread flour (or 00 flour if using a pizza oven) \t\u2022\t50g whole-wheat flour \t\u2022\t10g salt \t\u2022\t\u00bd tsp instant dry yeast \t\u2022\t335ml lukewarm water \t\u2022\t15g olive oil (optional, helps moisture in domestic ovens) \t\u2022\tSemolina (for dusting) Ingredients \u2013 Sauce \t\u2022\t200g tinned San Marzano tomatoes or good tomato passata \t\u2022\tSalt & pepper (a pinch each) \t\u2022\t1 tbsp extra virgin olive oil (+ extra for drizzling) Ingredients \u2013 Margherita Topping \t\u2022\tExtra virgin olive oil, for drizzling \t\u2022\t1\u20132 tbsp freshly grated Pecorino or Parmesan \t\u2022\t85g fresh buffalo mozzarella (1 ball per pizza) \t\u2022\tFresh basil leaves Recipe \t\u2022\tMix flour + yeast + water \u2192 shaggy dough. Add salt, knead slightly. Add olive oil, knead into a tacky ball. \t\u2022\tCover, rest 90 mins \u2192 do 2\u20133 stretch & folds every 30 mins. Rest until doubled (about 1 hr). \t\u2022\tDivide into 2\u20133 pieces. Shape into tight dough balls. Place in oiled container. \tFerment: \t\u2022\tSame day \u2192 leave at room temp until doubled. \t\u2022\tBest \u2192 fridge 24\u201375 hrs (develops flavor, easier to digest). Take out 2\u20133 hrs before baking. \t\u2022\tPreheat oven to max (250\u2013300\u00b0C). Heat pizza stone\/inverted tray for 30+ mins. \t\u2022\tSauce: blend tomatoes + salt + pepper + olive oil. \t\u2022\tStretch dough on semolina into rounds, leaving thicker cornicione. \tAssemble: \t\u2022\tMargherita \u2192 tomato sauce + Pecorino + basil + mozzarella. \t\u2022\tParma Ham option \u2192 sauce + mozzarella + Pecorino. \t\u2022\tBake 6\u20138 mins (domestic oven) until golden + bubbling. \t\u2022\tIn pizza oven: bake <90 secs at 400\u00b0C+, rotate halfway. \t\u2022\tFinish with rocket tossed in olive oil + lemon juice. Serve hot! ppizzahhomemadepizzassingaporefoodccommunekitchencommunekitchensg<\/p>\n
\u266c original sound – Payal Thakurani – payalthakurani<\/a> <\/section>\n<\/blockquote>\n