High Crust Pizza with Long Fermentation

Preparation time: 25 minutes | Rising time: 24 hours | Cooking: 15 minutes | Servings: 4

Ingredients

• 500g Type 00 flour
• 15g Chenabura Sourdough
• 1 teaspoon Salt
• 325ml Water
• Tomato sauce, mozzarella

Instructions

1. Mix flour, sourdough, and water.
2. Add salt after 20 minutes of mixing.
3. Let rise for 24 hours in the fridge.
4. Shape the pizza keeping a high crust.
5. Bake at 280°C for 12-15 minutes.

Neapolitan-style pizza with long fermentation