Gjelina Venice Blended-Flour Pizza Dough
A wet, heavily fermented cheffy dough from Gjelina in Venice, blending bread flour with Caputo 00 at a hydration around 77% and a notably high salt level, then cold-fermenting for one to two and a half days. Quantities are scaled to 400 g of flour; the original calls for 185 g dough balls for 10-to-12-inch pizzas.
A wet, heavily fermented cheffy dough from Gjelina in Venice, blending bread flour with Caputo 00 at a hydration around 77% and a notably high salt level, then cold-fermenting for one to two and a half days. Quantities are scaled to 400 g of flour; the original calls for 185 g dough balls for 10-to-12-inch pizzas.
Ingredients
Method
Combine both flours, the water, and the yeast and mix just until shaggy, about 3 minutes, then let it rest for 15 minutes.
Add the salt and mix another 5 to 7 minutes until the dough comes together; it will be quite wet.
Fold the dough mass over on itself, coat lightly with oil, and ferment at room temperature for about 3 hours.
Punch down, fold again, then cover and cold-ferment in the refrigerator for 1 to 2.5 days.
Divide and ball (about 185 g each) 1.5 to 3 hours before baking, using plenty of bench flour to handle the slack dough.
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