Pizza Bianca Nuvola
- 5 g yeast
- 375 g water
- 500 g flour
- 12.5 g salt
- 10 g olive oil
Method
Mix the flour with 300 g water until you get a compact dough.
Knead on low speed.
Add the remaining water with the salt dissolved into it, a little at a time, waiting for each addition to be absorbed. 375 g water in total.
Add the oil.
Place the dough in a lightly oiled container.
After 20 minutes give the dough one fold.
Let it rest 1 hour at room temperature.
Refrigerate for 20 to 24 hours.
Remove the dough from the fridge and leave it 30 minutes at room temperature.
Shape the dough balls tightly and let them double in size at 22 to 24 C.
Gently stretch the dough balls.
Top as you like.
Bake on a baking stone at 250 to 260 C until lightly golden.
After the first bake, give it a second bake to refresh it and get maximum crispness.
