Pizza in baking tin
Filling in a fridge, raising in a pan
Hydration 65%
Consistency: soft
Die diameter 30 cm
Ingredients
450 g of flour
290 ml of water
12 g of salt
1 g of beer yeast
Method
Sift the flour, transfer it to bowl, make the fountain, add the liqueur of dissolved beer into a cup of water taken from the total, the rest of the water and the salt on the flour, to the edge of the bowl.
Begin to incorporate the flour as soon as it is flattened with your fingers and then turn over the work surface and knead for 10 minutes, bending and folding several times, pressing the dough without tearing it.
Transfer to a bowl, cover with film and leave at room temperature for 1 hour. Then transfer to the fridge for 8/10 hours, but also want 15/18 hours (strong flours allow us these times).
Remove from the fridge and leave at room temperature for 2 hours, however until the dough is swollen.
Fold on the work surface, fold with your hands without crushing, but widening the dough from the center to the edge, put your hands under the pasta disk until it is resting on half forearms and wrap it in an oiled baking tray.
Let it rise for another 2 hours.
Heat the oven as I pointed out, season the pizza, bake on the central shelf and cook for 20 minutes. Check the cooking: if it is white underneath, lower the shelf, vice versa.