Long leavening pizza: The secret of the great pizza masters

The evolution of pizza: quality before speed

In recent years, The pizza has known a real revolution. Increasingly large pizza chefs choose traditional and natural techniques, as the Long leavening pizza, To offer its customers a digestible product, Perfumed and unmistakable taste. But because this technique is so loved by pizza professionals? And how you can learn to prepare it better?

If you want to specialize in the Pizza preparation and become a high -level pizza chef, Deepening the long leavening method is essential. In our school pizza, We teach you the most advanced and appreciated techniques in the sector, Just like the one we analyze in this article.

What is long leavening pizza?

Definition and basic principles

Long leavening pizza is a dough that rests for a period ranging from 24 at 72 hours. This process, which takes place in the refrigerator (cold leavening) or at controlled temperature, allows gluten to relax and the yeasts to work slowly and constantly.

Advantages of the long leavening

High digestibility: and lieviti, working slowly, transform most of the sugars and proteins, making the dough lighter.
Intense flavor: Long fermentation develops complex aromas and a richer taste.
Perfect structure: The pizza is crunchy outside and soft inside, with a visible and regular alveolation.

The choice of professionals

Because the big pizza chefs prefer the long leavening

In the kitchens of the best pizzerias in Italy and the world, The long leavening is now a standard. Professionals know that time is a precious ingredient: it's not just about kneading, but to know the chemical reactions that take place between flour, water, yeast and salt.

According to a survey conducted by Assopizza, beyond the 70% of professional pizza chefs uses doughs with rise above 24 hours. This data confirms a consolidated trend in quality catering.

How to learn the long leavening technique

Professional training in our pizza school

In our School Pizza, One of the main topics is precisely the Long leavening pizza. our courses for pizza They are designed for those who want to make pizza a real profession. During the lessons, Students learn:

The selection of flour and the ideal hydration for long maturation doughs.
The management of time and temperature during the various phases.
Specific drafting and cooking techniques for long -awaited doughs for long.
The difference between beer yeast, Mother and Poolish.

Practical experience and continuous support

Our courses include practical exercises, analysis of the most common errors, Direct comparison with pizza makers and access to a post-course support platform. Thanks to our method, Many students have already opened their business or work in renowned pizzerias.

Practical tips to start from home

If you want to start experimenting with the long leavening before enrolling in a course, here are some helpful tips:

Use Flits of force (The 280-350), ideal for long fermentations.
Keep the dough in the fridge between 4 ° C and 6 ° C, covered, for at least 24 hours.
Bring the dough to room temperature at least 2 hours before spreading it.
Do not overdo the yeast: lo 0,1%-0,2% the weight of the flour is sufficient for long leavening doughs.

Your pizza maker career begins from here

Becoming a pizza chef today means being experts not only in cooking, but also in the science of the dough. The long leavening is only one of the fundamental techniques we teach in ours courses for pizza, organized every week in ours school pizza.

If you want to make pizza your future, Learn from the best and discover all the secrets of a noble and creative profession, Sign up for our pizza school today. The seats are limited and the quality is guaranteed!

Greetings from Silvio Cicchi