Neapolitan Pizza - Saccorosso
Ingredients
- 25 Kg - Flour - 55 Lbs (100%)
- 16 Liters - Water - 35.2 Lbs (64%)
- 35 g - Yeast (fresh) - 1.2 oz (0.14%)
- 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 on the table and let rest for 30 min
- Divide in the desire size (suggest 250g)
- Place the dough balls in trays
- Let ferment at room temperature (65 F) for 8-10h
- Store in the cooler if the usage of the dough will be after 10h.
- Best in ovens with temperatures over 650.
