Pizza de Fermentação Natural

Summary

In this video, the creator demonstrates how to make a delicious homemade pizza with natural fermentation. The process includes preparing the starter dough, feeding it overnight, and allowing the dough to ferment and rise over several hours. Key steps include mixing, resting, folding, and dividing the dough, with special emphasis on hydration levels to improve texture. The video also explains how to shape and top the pizza, and highlights the importance of using a pizza stone or iron plate for crispy, well-cooked crusts. Finally, it advises on storing dough for future pizzas, ensuring great flavor and consistency.

Takeaways

• 😀 Prepare natural yeast the night before for a smoother fermentation process.
• 😀 Use a mix of white and whole wheat flour for feeding the natural yeast for a balanced flavor.
• 😀 Allow the natural yeast to ferment for 6-8 hours at room temperature to ensure proper activation.
• 😀 In the dough preparation, use basic supermarket flour, water, olive oil, and sugar to create a simple yet effective dough base.
• 😀 Let the dough rest for 30 minutes at room temperature before adding the natural yeast to the mixture.
• 😀 After adding yeast, allow the dough to rest for an additional 30 minutes to ensure better texture and elasticity.
• 😀 Salt should be added to the dough after the first resting phase to help with flavor and dough structure.
• 😀 Perform a series of folds on the dough to develop gluten, making it aerated and light.
• 😀 Allow the dough to ferment at room temperature for 4 hours until it doubles in volume.
• 😀 For deeper flavor, refrigerate the dough for at least 12 hours but no more than 48 hours before shaping it into pizza balls.
• 😀 When shaping the dough, ensure it's dusted with flour to prevent sticking, and form it into a round shape with a raised border.
• 😀 Use a pizza stone or steel to cook the pizza at a high temperature (max heat) for 7-9 minutes for crispy, well-cooked crust.

Q & A

What is the first step in making the homemade pizza dough?

The first step is to feed the natural yeast. This is done by mixing 20 grams of white flour and 20 grams of whole wheat flour with 40 ml of water and 20 grams of yeast starter. After mixing, let it ferment for 6 to 8 hours at room temperature.

Why is it recommended to use mineral or filtered water in the recipe?

Using mineral or filtered water is recommended because it ensures the water is free from chlorine or impurities, which might affect the yeast fermentation and the final dough's quality.

What is the purpose of the autolyse process in making pizza dough?

The autolyse process allows the flour to fully hydrate before adding the yeast. This helps improve gluten development, making the dough smoother and easier to work with.

How does the hydration level of the dough affect the final pizza?

A higher hydration level, like the 73% in this recipe, results in a softer and more elastic dough. It improves the texture and makes the pizza less dry compared to lower hydration doughs.

What does the dough look like after the initial fermentation and how should it behave?

After the initial fermentation, the dough should be more elastic, less brittle, and full of bubbles. This indicates that the gluten has developed, and the dough is ready for further manipulation.

How long should the dough ferment in the fridge, and why is this important?

The dough should ferment in the fridge for at least 12 hours, but it can go up to 48 hours. This cold fermentation allows for the development of more complex flavors and aromas, enhancing the taste of the pizza.

What is the role of folding the dough during the preparation process?

Folding the dough helps develop the gluten structure further, making the dough lighter and airier. This step also enhances the texture of the crust by incorporating more air into the dough.

What should be done after dividing the dough into portions?

After dividing the dough, it should be shaped into balls and left to rest at room temperature for about 1.5 to 2 hours. This allows the dough to relax, making it easier to stretch into a pizza base.

Why is it necessary to use a pizza stone or a similar surface for baking?

Using a pizza stone or a thick metal plate ensures a crispier crust because these surfaces retain high heat, which helps bake the pizza evenly and quickly, especially the bottom, without overcooking the toppings.

What is the ideal baking time and temperature for the pizza?

The pizza should be baked at the maximum temperature your oven can reach, with the stone preheated for at least 45 minutes. The pizza will bake in 7 to 9 minutes, until the crust is golden and crispy.