Ingredients For 2 pizzas
- 400 gr of NUTERRA strength flour
- 52 gr of sourdough
- 280 grams of water
- 1 g of olive oil
- 8 grams of salt
Preparation of the dough
Mix all the ingredients by hand and leave to rest for 30 minutes.
Knead until you get a smooth and smooth dough. With the Bertinet technique it takes approx. 6 minutes.
Cold ferment for 48 hours, in this way the flavor of the dough is enhanced.
Divide the dough in 2 and form 2 balls. To achieve tension, it must be closed forming a rose towards the center. Tutorial videos can be found on the @ Crunchy_pan Instagram profile.
Ferment both balls for 4 hours at room temperature (23° ideally) in an airtight container.
Spread enough semolina on the work surface.
Set the dough on top of the semolina, sprinkle a little semolina over the dough and gently roll out from the center with your fingertips only, being careful not to release the internal gas to ensure an airy edge is formed.
Add the toppings that you like the most.
Preheat the oven at maximum power for 1 hour with the pizza ceramic inside. The more heat generated, the better.
Carefully transfer the dough to the ceramic with a pizza peel or with your hands.
Remove from the oven when the edges are golden.