Slow Rise Pizza Dough
This recipe appears in my newest book, Tenina’s America, which you can order now! I was inspired initially by my reading about slow rise doughs and then when I met the amazing team at Bistro Bella Vista, they were doing it already and on a commercial scale. Truly, if you haven’t eaten a great pizza, this dough is the first building block you need towards heaven! It is better for you (just ask Luka) and although you have to think about it a little in advance, it is certainly easier on your system to digest the slow risen cooked dough.
SO channel your pizza queen/king, and plan ahead! You can always freeze the bases before cooking!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1/2 Teaspoon dry yeast
- 300 Grams water
- 500 Grams bakers flour plus some more
- 1 Teaspoon Pink Salt Flakes BUY
- drizzle Cobram Estate Extra Virgin Olive Oil as needed BUY
Place yeast and water into the Thermomix bowl and warm 2 min/37°C/speed 1.
Add flour and salt and blend 6 sec/speed 6.
Knead 3 min/speed 8.
Turn out onto a lightly floured mat and knead into a ball.Oil a glass or ceramic bowl and place the dough into the bowl.
Cover with plastic wrap and place into the fridge for about 48 hours.
Take out from fridge and allow to come to room temperature before rolling into pizza bases and cooking as directed.
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