Neapolitan Pizza - double fermentation
Ingredients
5 Kg recipe
- 5 Kg - Flour - 11 Lbs (100%)
- 3.2 Liters - Water - 7 Lbs (64%)
- 5 g - Yeast (fresh) - 0.2 oz (0.1%)
- 150 g - Salt - 5.3 oz (3%)
25 Kg recipe
- 25 Kg - Flour - 55 Lbs (100%)
- 16 Liters - Water - 35.2 Lbs (64%)
- 25 g - Yeast (fresh) - 0.8 oz (0.1%)
- 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 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.
hi how much caputo instant yeast would i use
Hi , May I ask recipe for 2 kilo and 3 kilo flour please, thank you 🙏
3kg = 3000g of flour
– 1,920ml of water 64%
– 3g. Fresh Yeast .1%
– 90g salt 3%
.. with bakers percentage, simply choose the amount of flour you want as in 3000g , then calculate 64% water, .1%yeast , 3%salt to get a different size batch. And , if you use instant yeast, usually it takes slightly less then half that amount of yeast. Hope this helps!