Ingredients
7g Agrano Fresh Yeast (Alternatively 3g instant yeast)
22g Salt
700g Cold Water
20g EVOO Oil (Extra Virgin Olive Oil)
For the tomato base
1 can plum tomatoes (400g)
1 tbsp Tomato Purée
2 tsp Pizza seasoning
Pinch of salt
A few good grinds of black pepper
Empty the can of plum tomatoes into a saucepan and heat gently until they start to break down.
Add the rest of the ingredients and stir so that the rest of the tomatoes break down and everything is mixed thoroughly.
Leave to cool, any leftovers can be frozen in portions or as a whole, ready for your next pizza party.
A 22-hour pizza dough!
22 hours may seem like a long time to wait for a pizza but believe us this pizza recipe from Mulino Marino's very own Fulvio Marino is more than worth the wait and it will give you not only a pliable and easy to work with dough but an immensely tasty pizza.
I like to make the full recipe and freeze some just after they have been shaped into the appropriate sized dough balls.
280g makes a pizza that should fill your oven generously. I often make smaller sizes as I like to stretch them out to a thin base.
You can reduce the weight of the dough balls to suit your own taste or preference.
Darryn
The day before!
In a mixer, knead the flours, yeast and 650g of water for 6 minutes. Then add the salt along with a further 30g of water. (if you don't have a mixer it can easily be done by hand).
When the dough has come together and is smooth and elastic, slowly pour in the remaining 20g of water and continue to knead, taking care that the mixture is smooth.
When the dough is smooth and elastic add the oil, incorporating it well, making sure that all of the olive oil has been absorbed.
Let the dough mature in a dough box, plastic container or covered mixing bowl in the fridge for 18 hours, giving it a reinforcement fold* after 4 hours.
*For a reinforcement fold simply pull each (top, bottom, left and right) side of the dough up and over onto itself.
On the day
Form the dough into 280g balls (or the size that suits you) and let them rise in the dough box for 3-4 hours at room temperature (if you are going to freeze any of the dough balls do this now in an airtight container).
Stretch out the pizza dough balls to your liking (this dough can easily be stretched out to a thin base without tearing). Use semola to prevent the dough from sticking and to help the pizza glide on and off your peel.
Spread the sauce, add your chosen toppings and bake in the oven at 250°C for 7 mins.
Finish with a Drizzle of EVOO (Extra Virgin Olive Oil), add basil and enjoy.
From frozen:
Allow the dough balls to come up to room temperature gradually before stretching and baking.
