A recipe from Bella Napoli restaurant
Canadian Style
Pizza Napoletana
Ingredients
- 25 Kg - Flour - 55 Lbs (100%)
- 16 Liters - Water - 35.2 Lbs (64%)
- 15 g - Yeast (dry) - 0.5 oz (0.1%)
- 750 g - Salt - 26.5 oz (3%)
Instructions
- Place water in mixer bowl and melt the yeast
- Then add 50% of the flour at slow speed
- After 3 min stop the mixer and let ret for 20 min (Autolyse)
- Start the mixer and add the rest of the flour
- After 1 min add the salt
- 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
- Place the dough balls in trays
- Let ferment at room temperature for 1-1.5h
- Store in the blast freezer
- When the dough is remore from the freezer
