Gluten Free Neapolitan
Ingredients
1 Kg Recipe
- 1 Kg - Flour - 2,2Lbs (100%)
- 800 g - Water - 28oz (80%)
- 35 g - Salt - 1.2oz (3.5%)
- 30 g - Extra Vergine Olive Oil - 1oz (3%)
- 15 g - Yeast (fresh) - 0.5oz (1.5%)
5 Kg Recipe
- 5 Kg - Flour - 11Lbs (100%)
- 4 L - Water - 8.8Lbs (80%)
- 175 g - Salt - 6.2oz (3.5%)
- 150 g - Olive Oil - 5.3oz (3%)
- 50 g - Yeast (fresh) - 1.7oz (1%)
Instructions
- Place water in mixer bowl and melt the yeast
- Then add all the flour at slow speed
- After 2 min add the salt
- When all the flour is absorbed add the olive oil
- Total mixing time should be 10 min
- Divide the dough in the desire size (300g suggested size for 13inch)
- Wrap the dough in the plastic using glove wet with olive oil
- Put the dough in the refrigerate and after 2 hours will be ready to use
- Shelf life is approximately 2 days in the cooler
- Stretch on the bench with Caputo rice flour
- Best result at 800F
