Anders Samuelsson's long-fermented pizza dough 6-8 pizzas

A simple and reasonably geeky basic recipe for pizza dough when you get tired of working with yeast and grain for eternity.

Estimated cooking time
20 minutes + 4-5 hours yeast time

Ingredients
750G Ölandvete
4 g of yeast
370 g of water
15 g of salt
15 g olive oil

So you cook
Use an assistant and have the flour and yeast. Start the machine and slowly pour into the water and run at low speed for 5 minutes. Put in the salt and run another 5 minutes at the lowest speed. Now it's time to pour in the olive oil and now you increase the speed and drive for another 5 minutes. Stir up the dough on a floured baking table and rub it with a little olive oil so the dough does not dry, let it rest for about 20 minutes.

Divide the dough into 4 parts and round them. Now they should ferment and you can do in two ways, depending on whether they should be eaten the same day or if you can wait until tomorrow, either you let them ferment about 4-5 hours at room temperature. If you are going to eat tomorrow, you first let them ferment about 1-2 hours at room temperature and then plastic them and set in the fridge for at least 12 hours, a tip before plasticing is to brush with a little olive oil so that the plastic does not get stuck. Remove them from the fridge for 1 hour before baking them out so that they get room temperature. Do not roll out the dough with rolling pin but use your fingers.

Top the pizza according to taste and taste. Bake on high heat in Faster Greta or Hiding.