
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 |
Ingredients |
So you cook 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. |
- Anders Samuelsson, creative leader and chef at the Blue House in Umeå |
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