Neapolitan Pizza – double fermentation

 

Neapolitan Pizza - double fermentation

Prep Time15 mins
Resting time16 hrs
Keyword: double fermentation, Neapolitan pizza

Ingredients

5 Kg recipe

  • 5 Kg - Flour - 11 Lbs (100%)
  • 3.2 Liters - Water - 7 Lbs (64%)
  • 5 g - Yeast (fresh) - 0.2 oz (0.1%)
  • 150 g - Salt - 5.3 oz (3%)

25 Kg recipe

  • 25 Kg - Flour - 55 Lbs (100%)
  • 16 Liters - Water - 35.2 Lbs (64%)
  • 25 g - Yeast (fresh) - 0.8 oz (0.1%)
  • 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 in one deep container and let rest for 12h at room temp (65F)
  • After 12h divide in the desire size (suggest 270g)
  • Place the dough balls in trays
  • Let ferment at room temperature (65F) for 4-5h
  • Store in the cooler if the usage of the dough is not immediately.
  • Best in ovens with wood fire.

 

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