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Take the dough balls out of the fridge 1-2 hours before shaping so they come to room temperature.
Combine the two dough balls and remove some of the air by rolling them out.
Form the dough into one ball and shape it, stitching up the bottom to seal.
Coat the dough with semolina or flour and leave it to rise for 6-8 hours at room temperature.
Once risen, score the top of the dough.
Place the dough in an oven preheated to 220 C with a tray of water on the bottom to create steam.
Bake for 30-35 minutes, removing the water tray for the final 5 minutes.
Leave the bread to rest for at least 30 minutes to 1 hour before slicing.
Serve with extra virgin olive oil and flakey salt.
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Two dough balls that have been in the fridge for 2 days work best.
The tray of water creates steam for a better crust.
Why let the dough come to room temperature?
Allowing the dough to come to room temperature makes it easier to shape and helps it rise better.
What does the steam in the oven do?
The steam helps create a crispy crust on the bread.
Can I use fresh pizza dough?
Yes, but dough that has been refrigerated for 2 days develops more flavor.
How long should I let the bread rest before slicing?
Let the bread rest for at least 30 minutes to 1 hour before slicing to ensure the interior sets properly.
Can I use regular salt instead of flakey salt?
Yes, but flakey salt adds a nicer texture and flavor when serving.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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