The Best Way to Make Pizza Dough at Home (The Nonna Way)

Everything in this video, written down — www.lacucinavera.com Time replaces yeast, and fermentation is flavour. A packet tells you to use a great deal of yeast because it wants you finished in ninety minutes. But yeast is only the spark. Time is what builds the flavour, the bones and the lightness — the yeast eating the starches slowly, breathing out gas, breaking proteins down into something almost sweet and a little sour at once. More yeast is not more bread. More yeast is only more haste. The short of it: 400 g strong flour, 260 g cool water, 10 g salt on one side of the bowl and one single gram of dry yeast on the other, never touching. Work it by hand until shaggy, knead eight minutes until smooth. Then cover it and leave it in the refrigerator for a full twenty-four hours. Two hours out, divide into balls, stretch with your knuckles and never a rolling pin, onto a pan that has been heating for an hour. Weigh it. Never scoop with a cup. Come back and tell me whether the crust rose taller at the rim than anything you have made before, and tell me your county and where your family came from. I read every one. La Cucina Vera — the whole method written down, 79 pages, nineteen dollars, thirty days to change your mind. www.lacucinavera.com