Overnight ferment pizza vs. 1 hour pizza 🍕

In this recipe we compare an overnight ferment pizza dough with a one hour pizza dough. Also we compare pizzas made with bread flour and all purpose flour. And last but not least we also make a stuffed crust.

Ingredients pizza dough with all purpose flour

500 g all purpose flour
300 ml water
1 tsp salt
2 tsp sugar
Good glug olive oil
9 g dry yeast

Ingredients pizza dough with all bread flour

500 g bread flour
300 ml water
1 tsp salt
2 tsp sugar
Good glug olive oil
9 g dry yeast

Ingredients 1 hour beer pizza dough

550 g all purpose Flour
300 ml beer
10 g salt
15 g sugar
42 g fresh yeast
Good glug olive oil

Ingredients Pizza Sauce

300 ml Passata
Big handful basil
1 Tbsp tomato paste
1 Tbsp balsamic vinegar
Half a tsp dried oregano
Heaping tsp roasted garlic
pepper
salt

Method

OVERNIGHT FERMENT WITH ALL PURPOSE FLOUR OR BREAD FLOUR PIZZA DOUGH RECIPE

  1. START BY PRE HEATING PIZZA STONE IN OVEN!

  2. Place all ingredients into stand mixer and mix with dough with hook attachment.

  3. Scrape down the sides if needed.

  4. Place dough into an oiled container.

  5. Leave in the fridge overnight.

  6. Divide into four balls.

  7. Shape each dough ball into a circle.

  8. Top pizza with desired toppings and cook on pizza stone till done.

1 HOUR PIZZA DOUGH

  1. START BY PRE HEATING PIZZA STONE IN OVEN!

  2. Place all ingredients into stand mixer and mix with dough with hook attachment.

  3. Note: if beer is straight from the fridge, heat till around 38-40 degrees celsius. S

  4. Scrape down the sides if needed.

  5. Turn dough out onto a work surface and roll into 3 equal balls. Cover with a damp towel and let rest for 15 minutes.

  6. If you are stuffing the crust oil 2 pieces of baking paper and roll out dough with rolling pin.

  7. Roll the edges thinner than the middle.

  8. Let dough rest for another 15 minutes.

  9. If you are NOT stuffing the crust, just shape dough into a circle.

  10. Top pizza with desired toppings and cook on pizza stone till done.

  11. NOTE: Make sure to seal the dough properly and to repair if dough rips when stuffing the crust.

PIZZA SAUCE

  1. Place all ingredients into a container and blend with an immersion blender.

  2. Check for seasoning.