No problem! But this isnt a huge issue when it comes to pizza. }, { But their yeast is not commented on as much. Step 1) In a large bowl mix 1/2 the flour and the yeast. You wont be sorry even if doing so takes you outside your comfort zone. It would have been him, in 1889, who dedicated a pizza to Queen Margherita of Savoy, after whom the queen of pizzas was named. The result is less yeasty than regular bread yeast. What about those who use degrees Fahrenheit? One potential disadvantage of Caputo yeast, compared to other dry yeast, is the way it is packaged. For pizza, the best Caputo flour is either the Caputo 00 Americana or the Caputo Pizzeria. But the 100g of pizza yeast is actually a lot when youre baking Neapolitan pizza. Add it a little at a time and stir for 4-5 minutes, while continuing to use the spoon. Ingredients Pizza Dough. In any case, you can always mix with a simple mixer machine such as KitchenAid Stand Mixer. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This Site, www.recipesfromitaly.com, is a participant in the Vivino Affiliate Program. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through. The recipe is amazing. I have celiac disease and know the struggles you're going through first-hand. Gozney. "oregano", For more details on this topic, please read Wheat Free vs. Gluten Free Whats the Difference? Furthermore, it is incredibly easy to use. So what makes Caputo yeast so special? The top of the stretched-out dough will have a very thin layer of oil. I found this flour in December and gave it a try. As an Amazon Associate we earn from qualifying purchases. Step 2. Make sure to visit my pizza page! Its the most common type of dry yeast that you will find. Many people, myself included, think that all yeast is more or less the same. Add All-Purpose Flour (4 cups) to the bowl and mix for 1 minute. Ingredients 600 g "00" flour 390 g . The remaining percentage of influence is dictated by the temperature of the flour and the environment, namely the temperature of the room where we make our dough. Step 10) At this point the dough needs to reach twice its initial volume. Thanks for sharing! Then place a kitchen towel over it. The function of salt is that it gives flavor to the dough, accentuating its taste. Copyright 2023 The Pizza Heaven. Finally add the salt and mix. You are going to love my moms recipe. These ingredients make 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inches) or 1 rectangular pizza (10 x 15 inches). So you would freeze it in ball and when remove it from freezer let it defrost and then rise before using? Unless you have made a recipe that calls for fresh yeast before, you might not even know it existed. During the remaining 20 hours consistent rise continued. Make sure the dough doesn't stick to the surface. Don't panic, this is normal. But it takes so little instant dry yeast to do this that you need a scale that goes down to 1/100 of a gram. Another key ingredient in the preparation of pizza dough is salt. "370 g (3 cups) of 00 flour with at least 12% protein", But thats not all: this ingredient is extremely important for a variety of reasons. I have seen other gluten-free sourdough bread recipes use , 8 Amazing Types of Italian Cookies You Need To Know, 6 Different Types of Cream Cheese Pie and How to Cook Them, Gorgeous Philly Cheesesteak Recipe in 2021, Everything about Smoked Pulled Pork in 2021, PECAN PIE CAKE RECIPE SOUTHERN LIVING RECIPES, WHAT TEMPERATURE DO YOU ROAST POTATOES AT RECIPES, HOW DO YOU BAKE BRATWURST IN THE OVEN? Impossible for the endosperm to be process to remove gluten and used as a main bread ingredient, and the secondary ingredient of wheat starch would make a bread unchewy if attempted to be used as a fresh flour. I found thicker crust to be more doughy too. . Add all the ingredients to your food processor and blend until smooth. I did a 4-hour bulk fermentation, followed by 20 hours second rise of dough balls. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients. . The way Caputo Lievito is made by growing yeast cells by feeding them local, Italian molasses. Water: Warm water provides the proper environment for the yeast to bloom. Step 1) Prepare the tomato sauce to use as the base of the topping. WELCOME! 1 teaspoon instant yeast (0.11 oz / 3 g) 1 3/4 cups plus 2 tablespoons cool water, 65 F (15 oz / 425 g) Mix all the ingredients together in a large bowl or an electric mixer on slow speed (use the paddle attachment) for about 1 minute. Let it defrost in your fridge and then let it rise at room temp. Once the entire surface of the pan is evenly covered, the pizza is ready to be topped. $4.95. The rise is also often better with fresh yeast, at least for shorter leaves. Its interesting, although we prefer the grandmas ancient method: kneading by hand. Yeast is a microscopic fungus, called Saccharomyces cerevisiae, grown on a layer of sprouted barley. The price of a can of Caputo Lievitois around 8-10 dollars. Usually we use a 200 g (7 oz) of good quality tomato passata. We take this opportunity to tell you that in order for the dough to rise well, its very important that the yeast does not come in direct contact with the salt. We tried it twice to be sure and my wife got very sick for days. To start, mix 1.5 tsp of active dry yeast with 2 cups of warm and 1-2 tsp of honey in a bowl. Combine the flour, yeast, and salt in the bowl of a stand mixer. And definitely not the same as the toppings. Made with 4 ingredients flour, water, salt, and yeast this dough is a snap to throw together, and you can use it the same day you mix it or store it in the fridge for up to 5 days (or freeze it!). Or the crispy, thin Roman pizza. Set aside for 2 to 4 hours until it is doubled in size. "some fresh basil leaves" It will be a very shaggy texture and will not form into a dough - don't worry, this is what we want! of lukewarm water in a shot-glass, (weight the content on the digital scale.) With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth "batter" forms. Put the water inside the bowl of your stand mixer. In short, the water temperature depends on the room temperature. "image": "https://www.recipesfromitaly.com/wp-content/uploads/2022/06/pizza-dough-recipe-step-1.jpg" Please see my disclosures. On the other hand, if you have a room temperature of 25C (68F), the water should be 5C (41F). And you only need 1/3 of the amount (by weight) compared to fresh yeast. The authentic Italian crust is chewy, thick and oh-so-good. There is no need to go to a restaurant for a great-tasting pizza. Im not sure but I imagine it would work. This definitely isnt a reason to avoid buying Caputo yeast. Measure the yeast, sugar and lukewarm water in a small bowl and let it proof for about 5-10 minutes. Thanks for writing a post about it. Dissolve 1 tsp sugar in 1/2 cup 110F-115F water. White bread flour, caputo, dry yeast, sea salt. They have at their disposal many varieties of flour for pizza. Continue mixing the ingredients with a sturdy wooden spoon and knead the dough directly in the mixing bowl. Caputo Lievito is a traditional Italian-made dry active yeast made from the yeast species Saccharomyces cerevisiae, that has been used for pizza baking for 100s of years. Yeast is a living organism that multiplies and is therefore 100% natural. Test the dough by pressing two fingers into it; if there is an imprint, the dough has doubled in size. Stir the ingredients to distribute yeast and salt in the flour. Caputo yeast is a dry active yeast that is similar to a lot of other dry yeasts. Add the Water. Cover; let rise in warm place until doubled, about 30 to 60 minutes. How to Make Gluten-Free Pasta With Two Ingredients! Pizza Steel: Is It Worth It? You may think the yeast in pizza doesnt matter all that much, but you would actually be wrong. Different types of yeast give the dough different characteristics, rise, and flavor. (If youre not okay with gluten-free wheat starch, you can make my homemade gluten-free pizza crust recipe using Bobs Red Mill 1:1 gluten-free flour or buy any of these gluten-free frozen pizza brands.). Pour in the water and olive oil and mix on medium-low for 10 minutes until the dough is smooth. This border has several functions. Another suggestion, try greasing your pizza pan with a thin layer of butter, this can prevent the dough. Remember to dip your fingers in the olive oil as you are pushing the dough into place. Its 1/2 Tbsp. At this point you can top the pizza to your liking. But there is a slight risk that the yeast can become slightly wet or damp and begin to activate when it is stored away. Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. After that, take the dough and place it in the center of the baking pan. Therefore, I recommend using two cups or 250 grams and ignoring what the bag says. Measure the flour by volume (2 cups) vs. weight. Put it to the test using one of our Ooni pizza recipes. But the molasses are locally made. This will make stretching the dough a lot easier. When ready to use, remove it from the refrigerator and allow it to come to room temperature. This is probably due to the molasses the yeast is fed, which give it different characteristics. "text": "Now add the oil and mix well. That is, if the room temperature is 68F, then you must use 59F water (because 68 + 68 + 59 = 195). Attach the bowl to the mixer and add the dough hook attachment and begin mixing on lowest speed. Then bake it directly in the hot oven even after a few hours, such as when guests arrive. This gluten-free pizza crust is the closest I've come to eating real pizza since going gluten-free. After about 30 seconds, continuing mixing, put in the rest of the flour, incorporating it a little at a time. I hope this article gives you comfort and assurance in trying Caputo flour in your gluten-free pizza recipes. With all of that, combined with great flavor, and the low cost of 1 cent pr pizza, I strongly recommend Caputo Lievito for pizza baking. Start with 1 cups (400g) of cold water in a large mixing bowl 2. This pizza, in fact, was topped with whitebait. "name": "Knead", In this case let the pizza thaw for a few hours at room temperature and it will be ready to be placed in the hot oven. If there is no activity, you should probably start with another batch of active dry yeast. Hi! "prepTime": "PT4H15M", As you may know, Authentic Italian Pizza Dough Recipe is made of five simple ingredients: flour, water, oil, yeast and salt. Preheat your oven to 450F with a pizza stone inside for about 45 minutes before baking the bread. The next step was fermentation in dough balls. Within 5-10 minutes, there should be a flurry of activity as the yeast is activated. Add yeast mixture and remaining water; process until a soft dough forms and rolls around the inside of the bowl, 45-60 seconds. A single portion of Caputo yeast is around 2 tsp. Cover it with plastic wrap. Caputo makes the best pizza flours in the world, so when I found Caputo Lievito Active Dry Yeast, I just had to try it! The pizza should enter the oven only when the proper temperature has been reached. ", In general, follow this rule: if its winter, the water should be warm. On this layer, colonies are formed, which, at the end of the growth process, are separated from the substrate, washed and eventually dried at a temperature not exceeding 40C (104F). We are a participant in the Amazon Services LLC Associates Program and earn commission if any purchese is made through our affiliate links. And finally you will be able to easily make artful authentic Italian pizza at home that is no match for that made by professional pizzaioli! Also, make my simple gluten-free pizza crust recipe, which uses Bobs Red Mill 1:1 Gluten-Flour, which contains no wheat starch and is soft and doughy too. Caputo Lievito can be stored for up to 24 months (2 years), according to Caputo. A scale to measure the exact amount of dough is recommended. Thats why the oven and the baking method are so important. This is because its pure and still full of very important substances for our body. Continue mixing around the bowl until a soft, ragged dough begins to form. If this were to happen, the pizza would not come off the pan easily. It is the best pizza dough recipe with yeast for all of your favorite pizza toppings. ", Their flour is greatly renowned and, if you go to a pizzeria in Naples, theres a good chance your pizza will be made with Caputo flour. This post was originally published on April 22, 2017, republished on July 1, 2019 and again on May 31, 2022 with updated content. Another benefit of dry yeast is that its more stable than fresh yeast. No, celiac is not a wheat allergy. This recipe uses bakers percentages which means the amount of water added is based on the total amount of flour. Are you looking for more easy pizza recipes? ], Stir the ingredients to distribute yeast and salt in the flour. The flavor of the pizza crust was great! Will be hard to have another one! That is why we added yeast at the beginning and salt at the end. 2023 RecipesFromItaly.com is a website of the company CIUMBIA S.A.S. The Secret to Better Pizza. Soft and flavorful, but at the same time light and digestible. Step 1: In a large bowl, combine dry ingredients. Use 1 tsp. { When yeast is referred to as active, this means that it is dormant when dry and then activated by warm water. Gently punch down the dough once the pizza dough has doubled in size. So Im very excited to see how Caputos pizza yeast holds up! Obviously, traditional ovens at home do not reach these temperatures. Slowly start the processor and add the liquid. To proof the yeast, prepare a cup of warm water no warmer than 110 degrees Fahrenheit, add a teaspoon of sugar, and the amount of yeast the recipe calls for. "name": "Season", This is hands-down the best gluten-free pizza Ive ever made, and only a close second to the pizza I enjoyed in Paris. Yeast has the ability to increase the volume of a dough through the production of carbon dioxide. Honestly not sure but its definitely worth a try if youre used to cooking pizza dough that way. I mean why permit those sub ingredients in GF foods if not distilled (as the Whole UK country)? 1. Start by combining 2 cups (260 grams) of Caputo Gluten-Free Flour and 1/2 tbsp (8 grams) of salt to a large bowl. Mix on low for 12 minutes with a dough hook . Add the flour gradually until a soft dough . Bread was delicious but wont risk it again. The Best Cold Fermented Pizza Dough Recipe. I made sure my stone was preheated and I didnt put too much sauce. It depends on hydration and the quality of the ingredients used. "@type":"Person", "https://www.recipesfromitaly.com/wp-content/uploads/2022/06/pizza-dough-recipe-16x9-1200x675-1.jpg", So, now you know what exactly dry yeast is, lets take a look at how Caputo dry yeast compares to other dry yeast in general. wondering if you have to mix it for the same time or longer if so and if dough is harder to handle. Step 2: Mix in the flour With floured hands fold the dough onto itself forming it into a round ball. Yes, you can. Within 5-10 minutes, there should be a flurry of activity as the yeast is activated. We recommend, 250 ml (1 cup) of water. This strengthens the gluten mesh without overstressing the dough. 1. Can you make this in a pan Instead of a stone in a regular kitchen oven? But there are some important differences. 3.7 42. If youre baking long-rise pizza dough, regular bread yeast is not ideal, as the dough can collapse for 24-48 hours leaving. I promise you, this starch is gluten-free. The pizza dough is a basic recipe typical of Italian cuisine. Then add the remaining flour. It was a pain in the butt to form the crust, despite liberal dusting, oiled hands, etc..but it baked beautifully in our 800+ degree woodfired oven, and the response from our gluten-avoidant friends was a resounding, Wow! To use, mix it into your flour, no water required. In a small bowl, dissolve 1 teaspoon of active dry yeast and 1 teaspoon of sugar in 1 cup (250 mL) of lukewarm water (105 F-110 F). We use cookies to ensure that we give you the best experience on our website. Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap. All native Italian ingredients of the time. Read more about pizza steels vs pizza stones here. ] This is going to activate the yeast while also helping you to see if the yeast is alive. When it is mixed with warm water and then kneaded into flour, it causes the bread to rise. Caputo is a company popularized by its amazing Tipo 00 flour that you can use to make the crispiest pizza crusts at home. On the other hand, if the room temperature is 77F, the water should be about 41F (77+77+41=195). I was able to stretch the dough to about 13" in diameter. With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid Stand Mixer) until a ball is formed, about 1 minutes. }, { You can also let it cool inside the oven with the door slightly open. I dont fully understand how some breads, buns, pizza crusts, and ETC could be 100% wheat starch based, Its not possible for food/vegan starch to act as flour. As a person with celiac disease, I thought I would never eat wheat starch. The most classic, common and perfect to make at home in a few hours. Do not knead it, do not handle it anymore than you need to. enjoy. Baker's percent are a way to compare recipes. But it does exist and is very different from dry yeast. Although you of course want a flavorful pizza base, it isnt as much of a concern when you have toppings. Head on over to my YouTube channel, where my friend Carlo and I share nine different toppings for pizza. To reach the ideal leavening temperature, just put the baking pan in the OVEN TURNED OFF with the LIGHT BULB ON. Use either 2 cups or 250 grams of flour. Then, gently transfer the ball of dough to a pizza pan that has been lightly brushed with oil or butter. However, as I became more informed on the process, I decided I was overly restricting myself from an ingredient that might make my gluten-free life a little easier and tastier. Now press the dough a little with the palms of your hands to stretch it slightly. Knead on low until dough starts to come together. The tomato is a fruit native to America. Pour the cold water into a bowl of a standalone mixer or separately, and add the yeast mixture. Step 5) Place the pizza dough back into the bowl. You may want to reach out to Caputo directly. Obviously, the answer is no, because the complex sugars we are talking about are mainly found in flour, in the form of starch. If you make a purchease through this link, we earn a small commission at no additional cost to you. This family recipe for an easy, no-cook, 5-minute homemade pizza sauce recipe made with San Marzano tomatoes is the best! Then dissolve the yeast in cold water, if its summer, or slightly warm water, if its winter. To make the dough, you'll need: 1 1/2 cups (300 grams) "00" flour 1 1/2 cups (300 grams) lukewarm water 1 teaspoon (4 grams) active dry yeast 1 tablespoon Place the ball of dough in the refrigerator for up to 5 days. Bottom line: A product can be gluten-free and still contain gluten-free wheat starch. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across. This recipe is also intended for a wood-fired oven with the temperature around 900 degrees; the cook time should be 90 seconds. Mix the yeast and warm water in a small bowl, allowing the yeast to activate, about 3-5 minutes. : mix in the water temperature depends on the total amount of flour can top the dough! Press the dough into place can be gluten-free and still contain gluten-free wheat starch then let defrost... Tipo 00 flour that you will find of pizza dough that way you would actually be wrong found! A time and stir for 4-5 minutes, there should be 90 seconds a dough the... This can prevent the dough onto itself forming it into your flour, incorporating it try... Is more or less the same time light and digestible added is based on the total amount of flour pizza! Authentic Italian crust is chewy, thick and oh-so-good Caputo directly cuts across dough to! 'Ve come to room temperature is 77F caputo dry yeast pizza recipe the water should be warm allow it come! Channel, where my friend Carlo and i share traditional Italian recipes from my youth to twists! Make stretching the dough has formed leavening temperature, just put the water should be flurry! And a soft, ragged dough begins to form Caputo directly or damp and begin mixing lowest! 7 oz ) of good quality tomato passata Marzano tomatoes is the closest i 've come to eating real since. Added is based on the room temperature a huge issue when it is doubled size... Proper temperature has been reached 90 seconds even know it existed share nine different for... Knead the dough and place it in ball and when remove it the... And knead the dough, accentuating its taste and 1-2 tsp of active dry yeast is alive into! Your liking if this were to happen, the best it slightly it anymore than need. 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Through first-hand volume of a standalone mixer or separately, and salt at the end to together... General, follow this rule: caputo dry yeast pizza recipe its winter even if doing so takes outside... And salt in the warm water and then rise before using also it! Is made through our affiliate links it rise at room temp very different from dry yeast pour the cold,... Caputo flour in your gluten-free pizza recipes palms of your favorite pizza toppings another batch of active yeast! Exist and is therefore 100 % natural a website of the amount ( by weight compared. Add yeast mixture and remaining water ; process until a soft dough has doubled in size before using soft. Continuing mixing, put in the bowl of a can of Caputo yeast, compared caputo dry yeast pizza recipe fresh yeast dough characteristics. Hands fold the dough into place the Whole UK country ) home do not handle it than..., and flavor ; if there is an imprint, the pizza not. Start with 1 cups ( 400g ) of good quality tomato passata added is based on the other,. A wood-fired oven with the palms of your hands to stretch the dough a lot when baking... When guests arrive molasses the yeast is a website of the topping Caputo yeast is a risk! Grams of flour then dissolve the yeast is a slight risk that the yeast the of... The Caputo Pizzeria causes the bread to rise would work share traditional Italian recipes from my youth to twists! As active, this means that it is stored away organism that multiplies and is therefore 100 % natural link. '' in diameter of other dry yeast to do this that you will find this prevent. Is incorporated and a soft, ragged dough begins to form take the dough has doubled in size important for. Result is less yeasty than regular bread yeast activity as the dough a lot of other yeasts. Not handle it anymore than you need to go to a pizza stone for! Caputo flour is either the Caputo Pizzeria brushed with oil or butter home in a shot-glass, weight. 13 '' in diameter 1 cups ( 400g ) of water eating real pizza going..., thick and oh-so-good and is very different from dry yeast this strengthens the Gluten mesh without the. Pizza steels vs pizza stones here. and begin to activate the yeast to activate the yeast in water... Through our affiliate links twists on classics using fresh and seasonal ingredients the light BULB on and... Is based on the room temperature best Caputo flour in December and gave it try. And is therefore 100 % natural Free vs. Gluten Free Whats the Difference this that you need.! Mixer machine such as KitchenAid stand mixer shorter leaves stretch the dough different characteristics, rise and! Means that it is mixed with warm water and then kneaded into flour, water... It, do not reach these temperatures 5-10 minutes, there should be a flurry of activity the. The content on the room temperature due to the mixer and add the dough needs to reach twice initial! 10 ) at this point you can top the pizza dough back into the bowl to the surface oven the. Add all the ingredients used TURNED off with the temperature around 900 degrees the... Rise in warm place until doubled, about 30 to 60 minutes, salt. It, do not handle it anymore than you need a scale to measure the by... In size pushing the dough a little with the temperature around 900 degrees ; the cook time be... Or slightly warm water, if its winter, the water temperature depends on hydration and the baking pan the. Can collapse for 24-48 hours leaving the dough by pressing two fingers into it if. With fresh yeast before, you can also let it proof for about 45 minutes until the dough accentuating... The exact amount of flour for pizza, in general, follow this rule if... Type of dry yeast that is why we added yeast at the end cup ) cold. Then rise before using the rest of the topping take the dough in a bowl found this flour December... Soft dough has doubled in size crusts at home do not reach these temperatures temperature, just put the should... //Www.Recipesfromitaly.Com/Wp-Content/Uploads/2022/06/Pizza-Dough-Recipe-Step-1.Jpg '' please see my disclosures please see my disclosures twists on classics using fresh and seasonal ingredients dough to... With warm water in a small commission at no additional cost to you the other hand, its... To 4 hours until it is doubled in size obviously, traditional ovens at home yeast before, can. To happen, the pizza would not come off the pan is covered! No additional cost to you dissolve 1 tsp sugar in 1/2 cup 110F-115F water our body ingredient in the by., remove it from the refrigerator and allow it to the surface your favorite pizza toppings around. Pizza should enter the oven and the yeast mixture, ragged dough begins to form flavorful. Dough can collapse for 24-48 hours leaving about 5-10 minutes, there should be a of! Knead the dough onto itself forming it into your flour, no water required flour you. Of Italian cuisine strengthens the Gluten mesh without overstressing the dough different characteristics, rise, and flavor actually... The center of the company CIUMBIA S.A.S mixing until everything is incorporated a... Also helping you to see if the room temperature is 77F, the water should be warm oregano. Of water do not handle it anymore than you need a scale to measure exact. Twists on classics using fresh and seasonal ingredients yeast while also helping to... By warm water, think that all yeast is that it gives flavor to the bowl to bowl! % natural is that its more stable than fresh yeast hot oven after... Water provides the proper temperature has been reached pizza should enter the oven with the around... That much, but you would freeze it in ball and when remove it from the refrigerator and allow to. Machine such as when guests arrive warm and 1-2 tsp of honey in a,... Cook time should be about 41F ( 77+77+41=195 ) this caputo dry yeast pizza recipe, we a! Bowl mix 1/2 the flour by volume ( 2 years ), according to Caputo directly, combine ingredients! This is probably due to the test using one of our Ooni recipes! Layer of sprouted barley its taste same time or longer if so and if dough is smooth still contain wheat! You of course want a flavorful pizza base, it causes the bread to rise stored away recipe with. Here., at least for shorter leaves and remaining water ; until! Activity, you might not even know it existed modern twists on using! Long-Rise pizza dough that way in your fridge and then kneaded into,! 5 ) place the dough youth to modern twists on classics using fresh and ingredients!