Cooking Instructions
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Step 1
In a bowl using a fork mix together the
Water (2 oz)
,
Type 0 Flour (1/3 cup)
, and
Fresh Yeast (1/4 tsp)
to make the poolish. Cover with plastic wrap and let it rest until it gets all bubbling. Time will depend on your room temperature, but around 4-5 hours should be enough.
Step 2
In a larger bowl dissolve poolish in
Water (5 oz)
, add the remaining
Type 0 Flour (1 1/4 cups)
,
Spelt Flour (2/3 cup)
,
Salt (1 tsp)
, and using a fork mix the ingredients together. Try to make movements that from the outside of the bowl, bring the dough toward the inside.
Step 3
Flip the dough onto a wet surface (just spray some water) and with wet hands do 3 rounds of slap and fold (each time just do 3 folds, no more), allowing the dough to rest for 20 minutes between each round.
Step 4
Transfer the dough into a large bowl, cover with plastic wrap and place it in your fridge for 24 hours.
Step 5
After this time has passed, the dough will have tripled in volume. Take it out of the fridge and let it stand at room temperature for 3-4 hours.
Step 6
Next, trasfter it onto a floured surface, sprinkle some flour also on top and with gentle movement from the center towards the edges, spread it into a thin round shape. Dress it as you like.
Step 7
Preheat your oven to 450 degrees F (230 degrees C).
Step 8
Bake it in a preheated oven at 475 degrees F (250 degrees C) for 8-10 minutes, then slightly open the door of your oven and keep cooking for 3-5 more minutes, allowing the crust to dry up a bit.
Step 9
Your pizza is ready! Thin and crispy just like the one in Rome!
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