Do you want to prepare an extraordinarily digestible pizza? I'll come to your aid: get ready guys because I'm about to make your mouth water! My goal is to create a pizza so good that it almost deserves an Oscar !! The trick? The leavening, very long: we will almost sleep the yeasts , in this way the dough will ripen at the right point and acquire an extraordinary fragrance. Let's get to work!
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Identity Card of the Recipe
- 186 KCal Calories per serving
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Ingrediants
For the dough
- 200 g of Manitoba flour
- 8 g of salt
- 8 g of fresh brewer's yeast or 3 g of dried brewer's yeast
- 5 g of sugar
- 1 tablespoon of extra virgin olive oil
- 150 ml of water
- 50 g of white flour of type 00
For the filling
- 100 g of tomato puree
- 125 g of mozzarella
- 80 g of tuna in drained oil
- 30 g of capers
- Q.b. of oregano
Materials Needed
- Bowl
- Wooden spoon
- Scale weighs food
- Transparent film
- Rectangular baking tray or refractory stone plate
- Peel for pizza
Preparation
- In a bowl, sift the Manitoba flour and white flour. Then combine the sugar, dried brewer's yeast, oil and water. Knead quickly, then add the salt (taking care to avoid direct contact with the yeast).
Alternatively
Instead of dried yeast, it is possible to use 8 g of fresh brewer's yeast dissolved in about 50 ml of water.- Work the dough for a very long time and with energy: you will have to obtain a smooth, soft and velvety mixture.
- Oil a bowl and arrange the prepared dough in it. Engrave the dough with a cross cut and cover with a sheet of cling film.
- Leave the dough to mature in the fridge for at least 24 hours.
Did you know that
by letting the dough rest for a long time, the yeasts are "asleep" (their action is slowed down); as a result, a very aromatic and digestible mixture will be obtained.- After 24 hours, the pizza dough is ready to be rolled out. Preheat the oven to maximum temperature (250-280 ° C).
- Lightly flour the work surface and roll out the dough with your hands, leaving the edges thicker: it will be very easy to spread.
- Fill the pizza to taste: here we have proposed tomato sauce, mozzarella, tuna, capers and oregano.
- With the special shovel, lift the pizza and place it on the refractory stone plate. Cook for about ten minutes at the maximum temperature.
Attention!
Those who do not have a refractory stone plate can bake the pizza in a normal rectangular pan (lined with baking paper) at 250 ° C for about 20 minutes.- Remove the pizza from the oven and serve.
Alice's comment - PersonalCooker
The long leavening allows us to obtain a very digestible pizza dough, with a flavor and consistency very similar to that of a pizzeria! A "only sore point: when you want this pizza, you will have to plan it the day before!
Also try the 24 hour mimosa pizza (leavened at room temperature).For a pizza with a completely different approach, there is the recipe for Irish Soda Pizza.
Nutritional values and Health Comment on the recipe
The Long Rising 24 Hour Pizza is a single dish with nutritional characteristics similar to those of a first course based on cereals. The energy intake is not excessively high, but consider that the values refer to the weight raw, while cooked would be about 15% higher due to dehydration; calories are mainly provided by carbohydrates, while lipids and proteins play a less important role. Fibers are present in medium quantities, and cholesterol is moderate. The breakdown of fatty acids is quite balanced. This food can be consumed in a more suitable way as a first course in almost all nutritional regimes, except for celiacs, for diabetics and for the obese. In the latter two cases, it would be possible to do it occasionally and in small portions. Instead, the average portion (as a single dish) is about 200-250g (425-535kcal).
