Cum să faci un aluat fraged pentru pizza care să nu se sfărâme? Ai nevoie de trei ingrediente ieftine • Newsweek România

To make a tender pizza dough that doesn't crumble, you need three inexpensive ingredients and a slow fermentation process. The recipe by culinary blogger Zofia Selimi emphasizes the importance of cold fermentation overnight, resulting in a richer and airier dough. The preparation involves dissolving fresh yeast in cold water, mixing flour and salt, and kneading the dough until smooth. After resting in the fridge for at least 12 hours, the dough is shaped and allowed to rise before baking at a high temperature. This method enhances flavor and texture, proving that homemade pizza can be both high-quality and rewarding.