Neapolitan Pizza NUVOLA
double fermentation
Ingredients
- 25 Kg - Flour - 55Lbs (100%)
- 17 Liters - Water - 37.4Lbs (68%)
- 25 g - Yeast (fresh) - 0.8oz (0.1%)
- 750 g - Salt - 26.5oz (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.
