Slow Rise Pizza Dough
This recipe appears in 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.
A slow-rise pizza dough, also known as cold fermentation dough, involves allowing the dough to ferment for an extended period at a cool temperature (usually in the fridge). This method provides several benefits:
1. Enhanced Flavor
Fermentation Time: The longer fermentation process allows the yeast to develop complex flavors. As the yeast breaks down sugars in the dough, it produces byproducts such as organic acids and alcohol, which create a deeper, more nuanced flavor profile.
Slight Tang: Some slow-rise doughs develop a subtle tanginess, similar to sourdough, which adds character to the pizza crust.
2. Better Texture
Airier Crust: Slow fermentation encourages the development of gluten while trapping more gas from the yeast. This results in a lighter, airier dough with a more pronounced open crumb structure, which leads to a soft, chewy interior.
Crispier Exterior: The extended rise also helps the dough dry out slightly, which promotes a crisper, golden-brown crust when baked.
3. Easier to Work With
Relaxed Gluten: Since gluten has more time to develop and relax during a slow rise, the dough becomes easier to stretch and shape without springing back. This makes it less likely to tear when rolling out.
4. Improved Digestibility
Breakdown of Proteins: The slow fermentation process allows enzymes and the yeast to break down proteins like gluten more thoroughly, making the dough easier to digest. This may reduce bloating or discomfort for some people sensitive to gluten.
5. Reduced Need for Yeast
Minimal Yeast Required: Since the dough has more time to rise, you can use less yeast. This can prevent the yeast from producing a strong, overly "yeasty" flavor and gives the pizza a cleaner taste.
6. Convenience
Make-Ahead Option: With a slow-rise method, you can prepare the dough days in advance and let it sit in the fridge until you're ready to bake. This adds flexibility to your pizza-making schedule, allowing for better meal planning.
SO channel your pizza queen/king, and plan ahead! You can always freeze the bases before cooking!
Then go and have a browse through these ideas, so many pizzas, so little time!
Butternut and Bocconcini Pizza
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Need
- 1/2 Teaspoon dry active yeast
- 300 Grams water
- 500 Grams bakers or strong flour plus some more
- 1 Teaspoon Fine grind salt
- drizzle Extra Virgin Olive Oil (EVOO) as needed BUY
Do
- 1
Place yeast and water into the Thermomix bowl and warm 1 min/37°C/speed 1.
- 2
Add flour and salt and blend 6 sec/speed 6.
- 3
Knead 3 min/speed 6.
- 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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
