Pan à l´ancienne pizza recipe

Desserts

If you remember, when I put the recipe for pan à l´ancienne I told you that with this recipe for bread you could also make a recipe for pizza dough. Well, I think I found my favorite pizza dough. Of course, it takes time and dedication.

With this recipe we find a pizza base that, once baked, is crispy, fluffy and has a flavor that gives the pizza a spectacular touch. You know that I am in love with pizzas, because I think I will repeat this on several occasions.

Ingredients for 2 medium pizzas

  • 380 g of bread flour, 10 g of salt, 1 teaspoon of instant baker's yeast and 250 ml of ice water (4 ºC).

Preparation of pan à l´ancienne pizza

As I mentioned in the preparation of bread, the temperature influences a lot to make this dough so it is best to make it with a mixer. In addition, the consistency that we have to leave to the dough is very sticky, so if we are not very showers in making bread (like me), the mixer helps us enormously to achieve a good result.

For the water to be ice cold it is best to remove it from the refrigerator and put some ice cubes on it for a few minutes. Then we add the water. We knead for about 7 or 8 minutes. The dough should stick to the bottom of the bowl but detach from the walls, if it sticks to the walls we add a little flour and if it comes off the bottom and the walls we will add a little ice water.

We store the dough in a bowl lightly greased with oil, cover it with film and leave it in the fridge for 24 hours. When you remove it, almost nothing will have grown. We leave it out for two or three hours or until it is double the size it was before putting it in the fridge.

The next day, we take the dough out of the fridge for about two hours before making the pizza to warm it up. We moisten our hands, after two hours, and remove the dough from the bowl on the very floured table. We roll the dough with the help of a moistened bakery spatula. Cut the dough into two pieces and form balls that we will spread very carefully on greased baking paper.

From top we can put whatever we want. In this case, I have added 50 ml of natural crushed tomato, chopped basil and mozzarella to each pizza. Bake at 210 ºC for 20 minutes.

Processing time | 45 minutes plus 24 hours of cold fermentation Difficulty | Hard

Tasting

I have made a margarita pizza for this pan à l´ancienne pizza, although you can use any ingredient you like. This pizza dough is really something great and again it has made me think about opening a pizzeria, surely this would be the star.

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