Pizza recipe bonci leavening 8 hours

Preparation

• Put all the flour in a bowl.
• We put the dry or fresh yeast dissolved in a glass with a little water.
• Mix the yeast present in the flour with a whisk or a spoon.
• We begin to insert 90% of water, that is about 500g.
• We will begin to have an almost homogeneous dough and we will go for the first break which will last 20 minutes (First Break)
• After the 20-minute break, the dough will appear more relaxed and we will make a groove in the centre.
• We insert the salt
• We insert the remaining half of water and start kneading. Slowly add the remaining water until you have a homogeneous mixture.
• Once the homogeneous mixture is obtained, we will go on to insert the oil in two times until it is absorbed
• Once we have obtained our homogeneous dough, we will take a 20-minute break (Second break)
• After the second break, prepare the pastry board or a smooth surface with a little oil and pour the dough, helping us with a pasta cutter.

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• Reinforcement folds
• The folds are used to incorporate the air into the dough.
  Let’s start doing the FIRST series and then a 20/30 minute break
  As per the video attached at the end of the recipe 👇👇👇👇👇👇

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• Let’s start doing the SECOND series and then a 20/30 minute break
  As per the video attached at the end of the recipe 👇👇👇👇👇👇

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• We start doing the THIRD series and then a 20/30 minute break
  As per the video attached at the end of the recipe 👇👇👇👇👇👇

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• The staglio is the phase in which the mass is divided into smaller pieces usually based on our pan, with our pizza calculator it gives us a result of 660g of dough per pan.

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• Once the staglio is finished, put the dough in a large container and wait for the dough to start to rise (in our case, we divide it into 2 parts and put it in 2 bowls for leavening).

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• After the leavening hours
• This is how the dough should look after leavening.
• The Drafting
• After the starch (last leavening) we flour the cutting board with semolina and pour the dough, gently turning the container upside down and making it come out by itself without forcing. We also begin to flour the dough with semolina on top with a sieve and press the edge of the dough so as not to have the ledge.

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• With wide fingers and with a slight pressure we make grooves and then we try to give a shape to the dough similar to our round or rectangular pan.

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• Once the shape has been created, let’s put the pasta in the pan.

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• Oven
• Turn on the oven at a maximum of 250° or 300° and let it reach temperature
• Potting
• We are almost at the final stage; once the dough is placed in the pan, we try to spread it gently over the entire surface of our pan.

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• We bake our pan on the bottom of the oven for about 7/9 minutes below and 7/9 minutes in the center. Times depend on your oven, so check occasionally. After that season and serve.