Pizza with Kniddelen
dough balls
- 1 kg flour
- 650 ml water ice-cold
- 20-25 g salt
- 1 g fresh yeast
For the topping
- Mozzarella
- Bacon
- Luxembourgish Kniddelen
- Basil leaves
- Dissolve the yeast in a small amount of the ice-cold water.
- Mix the flour with the yeast mixture and part of the remaining water.
- When about half the water has been incorporated, add the salt, then gradually work in the remaining water; add a few ice cubes if needed.
- Once well combined, leave the dough to rest on the work surface for 30-60 minutes, covered with a bowl.
- Divide into 6 balls of about 250 g.
- Leave to rest for 4-5 hours at room temperature, covered (bowl, cling film or a lidded container) to prevent drying.
- Refrigerate for 20 hours in an airtight container or well covered.
- Take out 1 hour before preparing so the dough returns to room temperature.
- Roll or stretch each dough ball into a round pizza base.
- Top with mozzarella, bacon and Luxembourgish kniddelen, then finish with basil.
