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!
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!
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.
* Mentioning Gozney’s Roccbox is an unsponsored and unpaid content.
- 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%)
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.
Mix all the flour and the indicated amount of water and let the dough rest well covered for 2 hours at room-temperature (Autolyse).
86g Stiff yeastwater predough
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.
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.