Slow Rising Pizza (24 hr)

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recipe by Mille 1 Ricette https://blog.giallozafferano.it/mille1ricette/

  • Time icon
    Total Time
    23hrs 59mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    650
based on 53 ratings

The preparation is simple, but it takes a little time and patience to give the dough time to prove to give it the right strength and consistency. Long proving dough makes an easily digestible pizza, also adding taste, aroma and lightness. To use, roll out each dough ball on a semolina floured surface and top with your favourite sauce and toppings. Bake each pizza separately at 250°C for approx. 7 minutes each. User generated recipes have not been re-tested by Kenwood.

Inspired by: https://blog.giallozafferano.it/mille1ricette/

recipe updated 4 Oct 2022

Ingredients

  • Water icon
    Water
    400 ml
  • Active dried yeast icon
    Active dried yeast
    7 g
  • Caster sugar icon
    Caster sugar
    1 teaspoon
  • Manitoba flour icon
    Manitoba flour
    450 g
  • Fine wheat semolina icon
    Fine wheat semolina
    150 g
  • Salt icon
    Salt
    1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oil
    3 tablespoons
  • Fine wheat semolina icon
    Fine wheat semolina
    as needed

Tools

  • kCook icon Plastic wrap
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl
  • kCook icon Lightly floured surface
  • kCook icon Lightly floured surface

Step preview

  1. Fit midi blade to kCook bowl
  2. Add water, active dried yeast and caster sugar to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Heat with filler cap fitted - 3 min, 30°C, speed 5
  6. Then add manitoba flour and fine wheat semolina to the kCook bowl
  7. Mix with filler cap fitted - 5 min, speed 7
  8. Heat with filler cap fitted - 1 hr, 30°C
  9. Then add water to the kCook bowl
  10. Mix with filler cap fitted - 2 min, speed 7
  11. Then add manitoba flour, fine wheat semolina, salt and extra virgin olive oil to the kCook bowl
  12. Mix with filler cap fitted - 1 min, speed 8
  13. Transfer dough to lightly floured surface
  14. Knead until smooth - approx 10 min
  15. Transfer dough to large mixing bowl
  16. Cover with plastic wrap
  17. Prove - 30 min
  18. Chill in fridge - approx 14 hr
  19. Let rest until room temperature - approx 1 hr
  20. Dust a clean baking sheet with fine wheat semolina then set aside
  21. Turn out dough onto lightly floured surface
  22. Divide into 4 equal pieces with dough scraper
  23. Knead into a ball
  24. Transfer dough to baking sheet
  25. Repeat with the rest
  26. Dust with fine wheat semolina
  27. Cover with plastic wrap
  28. Chill in fridge - approx 8 hr
  29. Let rest until room temperature - approx 2 hr
  30. Use
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