Neapolitan Pizza

 

Neapolitan Pizza - Saccorosso

Prep Time15 mins
Resting time10 hrs 30 mins
Total Time10 hrs 45 mins
Keyword: Neapolitan pizza

Ingredients

  • 25 Kg - Flour - 55 Lbs (100%)
  • 16 Liters - Water - 35.2 Lbs (64%)
  • 35 g - Yeast (fresh) - 1.2 oz (0.14%)
  • 750 g - Salt - 26.5 oz (3%)

Instructions

  • Place water in mixer bowl and melt the yeast
  • Then add 70% of the flour at slow speed
  • After 2 min add the salt
  • After 3 min add the rest of the flour
  • Until the dough will be nice and smooth
  • Total mixing time should be 15 min
  • Place the dough on the table and let rest for 30 min
  • Divide in the desire size (suggest 250g)
  • Place the dough balls in trays
  • Let ferment at room temperature (65 F) for 8-10h
  • Store in the cooler if the usage of the dough will be after 10h.
  • Best in ovens with temperatures over 650.

 

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