Monday, March 21, 2011

Cold-Rise Pizza


Pizza is not really my favorite thing in the world. Sure, it's ok every now and then, and I admit there has been a lot of nights when cooking sounds like such a chore, and then; pizza night. Usually take-out, because baking pizza yourself.. well, again, quite a chore.

We haven't had pizza lot since Titus started to eat, because he does not like pizza very much at all. I wanted to try home made, partly because I had a hankering for a pizza with loads of garlic, no tomato sauce, and parma ham, and partly because I wanted to see if he'd like it better. (I made him one with just garlic and red onion and he found it ok but wasn't very enthusiastic about the whole thing.)

I liked the dough a lot - it was really easy to just make before work, and then let it proof in the fridge for the whole day.

Cold-Rise Pizza
Serves 3-4

20 g fresh yeast
250 ml cold water
180-240 g all-purpose fkour
120 g durum flour
1 tsp salt
1 tsp sugar
2 tbsp oil

Crumble the yeast into a bowl. Add the water and stir until it's dissolved. Add flour, salt, sugar and oil and work into a supple dough. (Start with the smaller amount of all-purpose flour and add more if you need it. My dough was too sticky and almost runny, so I added a bit.) Work the dough very well, so you get a good gluten development.

Place the dough in a bowl and cover with plastic wrap. Place in the fridge until it's doubled in size. I made it before I left for work and took it out when I got home, and that was perfectly fine. Let the dough sit at room temperature for an hour or so before baking.

Divide into smaller pieces, shape pizzas and top them with whatever you'd like. Bake in a really hot oven until they're as well done as you want them to be - preferences (and ovens) vary so much I don't want to give any specific recommendations).

Recipe in Swedish:
Kalljäst pizzadeg


Unknown said...

With all the men in my family pizza is a must. We eat pizza several times month, and I am always searching for more recipes like this.


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katerina said...

Love the idea of adding durum flour to the dough, I am totally trying that! I do a cold rise for pizza, and breads (overnight) quite often. It is so much more practical!

Anonymous said...

Wont rise with cold water.

needs activation with warm water first.

Anne said...

Hi Anonymous - nope, not true. Fresh yeast doesn't require warm water to activate, it'll rise just fine with cold. It takes longer, which is the point here.