Today it is Pizza Day and I decided to prepare Pizza Bonci.
It is an italian pizza with high level of hydration.
So the dough will be very liquid.
This pizza needs 24 hours rising but the process is very simple.
And the result is delicious! High and soft pizza!
Here are the ingredients and the steps. You can find the video recipe in my Instagram page (my profile - highlights) or in my YouTube channel.
500gr / 3 cups + 2 tbps flour
400gr / 1+1/2 cups + 3 tbsp cold water
20gr / 1+1/2 tbsp Extra Virgin Olive Oil
0.5gr / a pinch of yeast
10gr / 2 tsp salt
place in a bowl the flour with the yeast
start mixing and add slowly the water
continuing mixing add the Evo
at the end add the salt.
cover for 15 minutes
after 15 minutes do the folder to the dough (you can see my tutorial in Instagram or in YouTube channel
place again in a bowl and repeat this action 3 times every 15 minutes
leave the dough covered in the refrigerator for 24 hours
the day after, roll out the dough in a pan previously oiled and leave it for another 2 hours
bake it in the bottom of the oven for 10 minutes at 405F
Continue to bake it in the top of the oven for another 10 minutes at 390F
So Far So Cook