Organic Neapolitan
Prep Time15 mins
Resting time1 d
Total Time1 d 15 mins
Keyword: Neapolitan pizza
Author: Michele D’Amelio michele@orlandofoods.com +1 (201)-745-5745
- 25 Kg - Flour - 55 Lbs (100%)
- 16 Liters - Water - 35.2 Lbs (64%)
- 15 g - Yeast (fresh) - 0.5 oz (0.06%)
- 750 g - Salt - 26 oz (3%)
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
Total mixing time should be 15 min
For double fermentation put the dough in one deep container and let proof for 12h at room temp
After 12h divide in the desire size (270and let proof for min 8h at room temp.
After almost 24h the dough can be used or refrigerate.
