Slo-Mo Yeastwater Pizza

Quattro stagioni, Dello chef, Funghi, Tonno, Mare e monti…#brotokoll!

There is always the right moment for pizza! Just give your dough a big portion of extra-time and you will be rewarded with a crunchy-airy 100% naturally leavened Neapolitan pizza heaven…hence, our #brotokoll pizza motto: Slo-Mo!

#brotokoll Slo-Mo Pizza

Here they are! My pizza recipes, that had actually been going around for a very long time yet. Due to your numerous requests, I finally had to publish it (thanks so much for your patience)! So here we go with a recipe double feature:  wild yeastwater or sourdough – the choice is yours!

120 hours – what a nice nap

Good things can’t be rushed – well, that’s valid also for pizza. and due to the fact that yeastwater leavened bakes have a much lower level of acidity than sourdough bakes, our #brotokoll Slo-Mo Pizza allows itself an extended beauty sleep to make a “bella figura”, as they say in Italy.

After  48 hours fermentation of our wild yeastwater pre-dough, the main dough is mixed and then retarded for another 48-72 hours in the fridge. You will be stunned by the awesome flavor which results from this very long dough rest. Moreover you will also end up with a highly digestible pizza. Fastfood? No way – we stay at Slo-Mo.

Live Premiere of the yeastwater variation  was during Christmas time in 2018, at the event “Advent in der oberen Hauptstraße” in  Eisenstadt at Hopfen & Söhne!

Pizza oven*

Some like it hot – especially our pizzas are begging for heat. I have to admit – our appartment is already suffering from a „bakery-equipment-overload“. But what about a „tiny“ but real pizza oven? Who could say no to that!

Well, not me (of course) and so I have been using Gozney’s Roccbox for about a year now: Small and portable pizza power with firebrick and rolling flame that heats up to 400 degrees Celsius in just 35 minutes. Wait for your dough – not for your pizza (that will be ready within 110 seconds!).

So, no matter what’s your favorite topping: ham, cheese, vegetables or even the so often discussed pineapple – I wish you a lot of fun and buon appetito with the #brotokoll Slo-Mo Yeastwater Pizza!

Sourdough Pizza

As already mentioned: this is a double feature recipe: HERE is your way to the wild yeastwater variant of the #brotokoll Slo-Mo Pizza.

Tag your  results #brotokoll on Instagram & Facebook. I can’t wait to see your results!

For even more tipps, tricks and recipes, join me in one of my upcoming workshops! Check out my #brotokoll workshops overview.

Happy baking!

* Mentioning Gozney’s Roccbox is an unsponsored and unpaid content.

Print recipe

Slo-Mo Yeastwater Pizza

TA (Hydration) 174 (74%)

Ingredients

• 238 g Pizza flour available at bongu.de
• 43 g Tipo 0 violet, italian flour available at bongu.de
• 43 g Mashed yeastwater fruits alternative: 22g wild yeastwater, active
• 175 g Water
• 7 g Salt

TA (Hydration) 174 (74%) Ingredients 238 g Pizza flour available at bongu.de 43 g Tipo 0 violet, italian flour available at bongu.de 43 g Mashed yeastwater fruits alternative: 22g wild yeastwater, active 175 g Water 7 g Salt

Instructions

Stiff yeastwater predough

43g Tipo 0 violet
43g Mashed yeastwater fruits (alternative: 22g yeastwater, active)

For the stiff yeastwater predough, mix the flour with the mashed yeastwater fruits (or with the indicated amount of wild yeastwater) and let the predough ferment in a high bin or container at 25-28 degrees Celsius until the volume has increased by 30-40%. Cover it well (close the lid tightly) and let it rest in the fridge at 5 degrees Celsius for 48 hours.

Autolyse

238g Pizza flour (alternative: breadflour)
145g Water

Mix all the flour and the indicated amount of water and let the dough rest well covered for 2 hours at room-temperature (Autolyse).

Main dough

Autolyse
86g Stiff yeastwater predough
7g Salt
30g Water (cold)

Add the yeastwater Biga to the autolysed dough and start kneading with your kitchen machine on lowest speed level, until the dough releases from the bowl. Continue kneading with a higher speed level for 4-5 minutes and add the remaining water step by step. Add the salt together with the very last part of the water. Stop kneading once all gluten are perfectly developed (dough temperature must not exceed 25-27 degrees Celsius). Put the dough into a greased container and let it ferment well covered for 45 minutes at 25 degrees Celsius room temperature.

Bulk fermentation | Lamination | Stretch & folds

Moisten your working surface with water, release the dough onto the surface and laminate the dough (follow the instruction-video in the basics-section: Basics | Open Crumb - Sourdough Series | Lamination). Return the dough into the greased container and let it rest for 45 minutes. Give the dough a light fold and let it rest until the initial volume has increased by roughly 40%. After another light fold let the dough rest well covered in the fridge for 48 hours (5 degrees Celsius).

Final Proof

On the day you gonna bake the pizzas, let the dough acclimatize for 45 minutes, release it onto the moistened working surface and divide it into 2 equal pieces (250g each). Now shape them with tension (but without degassing) into balls and let them covered (sealed side down) well covered for 3-4 hours.

Bake

Preheat your oven and your baking stone at highest temperatuire possible for 1 hour. In order to shape the pizzas, sprinkle flour onto your working surface and the dough balls and place them onto the floured surface. At next start pressing all the air with your fingertips form the center outward. Once all the air is inside the edges, flour the outside of your hands and place the dough on your knuckles. Now gently stretch the pizza into the desired size. The only thing which is missing is your desired topping – then your pizzas are ready to get baked (5-12 minutes depending on your oven temperature - If you have a pizza oven, reaching at least 400 degrees Celsius, your pizzas will be baked within 90-120 seconds).

Recipe Notes

HERE is all you need to know about setting up your own wild yeastwater.

The indicated recipe quantities are for 2 pizzas of 250g each.

Depending on the pizza-flour you are using, you may increase the dough's hydration (the used amount of water in the main dough) and the bulk fermentation time in your fridge.

Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.