Pizza from a baking sheet in your home oven
00:00 - Start
00:26 - Ingredients
00:43 - The Dough
02:24 - Lamination
03:36 - Dough Pieces
05:01 - Tomato Sauce
05:39 - Pizza Toppings
05:49 - Baking
No-knead method, 28 hours, 80% hydration, 35% whole wheat flour
Ingredients for two 40x38cm oven baking sheets, approximately 910g of dough per sheet
Calculation of dough per baking sheet: (40x38)/2 + 20% = 912g
Ingredients
1000g flour (350g whole wheat spelt, + 650g type 550 wheat flour)
780g very cold water
20g olive oil
20g salt
8g fresh yeast at 23°C room temperature (10g in winter)
200g semolina or semole.
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Topping:
680g passata (strained tomatoes)
120g water
8g salt
300g mozzarella (for one pizza)
Olive oil
Basil
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Planning:
Saturday 8:00 AM: Prepare dough (5 minutes) and then refrigerate for 1 hour.
Saturday 9:05 AM: Remove dough from refrigerator, knead, and refrigerate again for 40 minutes.
Saturday 9:45 AM: Remove dough from refrigerator, knead, and then rest for 5 minutes.
Saturday 9:55 AM: Laminate.
Saturday 10:00 AM: Leave at room temperature (23°C) for 1 hour.
Saturday 11:00 AM: Refrigerate dough for 24 to 36 hours. Fold the dough at least twice during this time, directly in the bowl (e.g., once at 8 p.m. on Saturday and once at 8 a.m. on Sunday).
Sunday 11 a.m.: Shape and fold the dough balls.
Sunday 3 p.m.: Bake.
Enjoy!