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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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1/2 Teaspoon dry yeast
- 300 Grams water
- 500 Grams bakers flour plus some more
- 1 Teaspoon pink salt flakes BUY
- drizzle as needed
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.
