Como fazer MASSA DE PIZZA CASEIRA com fermentação natural | Felipe Bronze | Perto do Fogo

Felipe Bronze and Izabela Tavares teach you how to make HOMEMADE PIZZA DOUGH with natural fermentation. Izabela gives you all the tips for the perfect dough. Once it's ready, you can fill it however you want. The two take the opportunity to make a pizza with tuna, avocado, olives and onions, a zucchini and cauliflower focaccia with goat cheese and even a pizza with grilled guava, guava paste, canastra cheese and orange zest. #NhacGNT #FelipeBronze #PertodoFogo Ingredients: 1kg of flour 570g of water 200g of yeast (levain) 26g of salt 26g of olive oil Preparation: Mix the flour and water in a bowl, incorporating it with your hands, without leaving lumps (autolysis). Let it rest for 20 minutes to 1 hour. Add the levain and mix well with your hands to incorporate. Add the salt and olive oil and mix. Place the dough on the counter and knead with your hands until you have a smooth dough. Let it rest for an hour in a bowl greased with olive oil and covered with a cloth or plastic wrap. Stretch the dough a little with your hands and fold one end halfway up the dough. Do the same with the other end. Turn the dough 90 degrees and fold it in half, joining the ends. Make a small ball with the dough using both hands and let it rest for another hour in a bowl greased with olive oil and covered with a cloth or plastic wrap. Portion the dough into 4 small balls for at least 3 hours before using on a plate greased with olive oil and covered with a clean kitchen towel in order to ferment the dough and double in size. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br