Slow Rise Pizza Dough

Makes 2 large thick crust pizzas or 4 thin crust Prep Time 48 hours   Cook Time 5 minutes   Rated:
by Tenina Holder

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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!


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Need

Do

1  

Place yeast and water into the Thermomix bowl and warm 2 min/37°C/speed 1.

2  

Add flour and salt and blend 6 sec/speed 6.

3  

Knead 3 min/speed 8.

4  

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.

5  

Cover with plastic wrap and place into the fridge for about 48 hours.

6  

Take out from fridge and allow to come to room temperature before rolling into pizza bases and cooking as directed.

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