Sinoira

Ingredients

• 600g wheat flour, type “00” or 405
• 360g water (soft)
• 13g fine salt
• 2,5g fresh yeast
• 2g honey
• 2TS olive oil

Preparation time

• 60min, plus 2d resting time and up to 9h rising time

Portions

• 3-4 pizzas

Procedure

• Mix in a bowl 200g of wheat flour, 200g of water, 2g of yeast, and 2g of honey.
• Cover the bowl with cling film and let it rest at room temperature for 1h. After store the bowl in the fridge for 24h.
• Remove the bowl from the fridge and let it rest at room temperature for 1-2h or unless the volume has tripled; after, remove the cling film and add the remaining 160g of water. If a kneading machine is available, pour the dough into the bowl of the kneading machine and turn it on at low-medium speed.
• Start kneading (either manually or with the kneading machine) whilst stepwise adding the reming 400g of wheat flour and the 0,5g of yeast.
• After a few minutes, add 13g of fine salt and continue kneading until the dough becomes elastic, yet still sticky.
• Add the 2TS of olive oil to the dough and continue kneading until absorbed.
• In total, the kneading time should last around 10min with the kneading machine and around twice as much by hand. When completed, fold the dough and let it rest for 1h in a bowl coated with a little olive oil and covered with cling film.
• After 1h, partition the dough in 3-4 pieces and roll them into a spherical shape. After, put the pieces on a tray, cover this with cling film and store in the fridge for 24h.
• After 24h have elapsed, remove the tray from the fridge and let the dough pieces rise for max. 9h at room temperature (without removing the cling film) or until the size has doubled.