Pizzeria~Tipo 1

 

Pizzeria~Tipo 1

Prep Time15 mins
Resting time1 d 4 hrs 30 mins
Total Time1 d 4 hrs 45 mins
Keyword: Neapolitan pizza, Tipo 1

Ingredients

  • 20 Kg - Pizzeria Flour - 44 Lbs (75%)
  • 5 Kg - Tipo 1 Flour - 11 Lbs (25%)
  • 16 L - Water - 35.2 Lbs (64%)
  • 50 g - Yeast (fresh) - 1.7 oz (0.2%)
  • 625 g - Salt - 22 oz (2.5%)

Instructions

  • Place water in mixer bowl and melt the yeast
  • Add all the PIZZERIA flour and start mixing
  • After 2 min add the salt
  • After 3 min add all the TIPO 1 flour
  • Mix 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 250)
  • Place the dough balls in trays
  • Let ferment for 1-2h at room temp before place the dough in the cooler for 24h
  • Take the dough out at the room temp 2h before using
  • Cook at 700/750F

 

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