Pizza Dough - Remy Style "Slow" and Sugo

Ingredients for four 250 Gram Dough Babies

• 600 Grams High protein flour (Atleast 12 grams of protein per 100 grams and milled Tipo 00
• 2 tspn salt and a little sugar (for the yeast around 1 tspn)
• 2 Tbspn Olive oil
• 400 ml luke war water around 30 degrees celcius
• 30 grams of fresh aktive yeast

Sugo

• Canned Tomatoes (Italian)300 ml
• 0.5 tspn salt
• 2 Tbspn concentrated tomatoe puree
• Optional additional clove of garlic, 2 tspn dried or fresh oregano, basil, if you like it spicy add some chili, rosmarin, broad shouldered redwine, balsamic vinegar and finely chopped fresh tomatoes (careful not too much water in teh sugo (TIP: remove the seeds inside))

Cheese

• Sliced or plucked buffelo mozzarela, grated easy melt cheese. Tip use a potatoe peeler to slice the cheese. Less is more on a good pizza!

1Prepare the yeast and leave in the luke warm water for 30 minutes longer is better

2Mix the flour and salt. After this add the luke warm water and mix untill you have a ball. Leave on the counter covered by a dap towel for 12 - 24 hours. Ensure you "oil" the bowl with the olive oil. Beat down the dough gently and form into a ball after half the time and cover a gain and leave covered for the rest of the time.

3Flour your cutting board and devide into portions with a knife. Cold store (Cold fermentation) in a closed container for another 48 - 72 hours in your fridge. I recommend this up to 5 days. Cover the balls in flour to avoid that they stick together or use a little oil or wrap and store in closed containers to avoid a skin forming. Check on your babies every day and 3 - 4 days seems to be perfect.

Sugo

1For the sauce put all the ingredients in a blender and make into a puree. Add oregano and or additional garlic for a more itense note for the sugo

Important: Before use let the dough relax for at least 1 hour at room temperature. Add a little flour to board and roll the pizza or form it with your hands ensuring it is as thin as possible. Preheat the oven to around as hot as possible 450 degrees ideal. However most modern ovens at home max out at around 260 degrees celcius. Add your favorite toppings and bake the pizza for around 6 -7 minutes (Internal temperature  280 and stone heat 250 degrees celcius) Turn on the grill or broiler as well to get more heat moving simulating a woodfire oven at home or relatively close to it. If your oven can bake with a higher temperature adjust the baking time accordingly. Important a thin base. Not too much sauce and be careful to too much liquid it makes the dough soggy.

TIP 1: A pizza stone can help for a better bake result.

TIP 2: You can freeze the dough balls wrap them up nicely to avoid feezer burn and further dehydration.

TIP 3: You can substitute alternate liquids for the water 1:1 ratio. Tea, Coffee Beer or a little milk. Go crazy! For example chocolate milk... for a dessert pizza

TIP 4: Use good quality meats and add in the last 1 - 2 minutes of baking alternative once you remove the pizza from the oven

Here you find a wonderful article about cold fermentation and the effect of slow on taste. Remember good things take time!