https://glebekitchen.com/neapolitan-pizza-dough/
Ingredients
369 grams Italian 0 or 00 flour
236 grams cold (refrigerated) water
10 grams salt
Sourdough starter or dry yeast – quantity based on temperature (in our garage, .07g)
Using instant dry yeast
For our garage temperature (64 degrees) use .07 grams of yeast
Add the water to the bowl. Add 2/3 of the flour and the dry yeast and mix manually.
Add the salt.
Make the dough
Turn your stand mixer with dough hook on to its lowest setting. Mix for about a minute and a half. Add the remaining flour.
Continue mixing until the timer goes off (six minutes). Look at your dough. If it’s one cohesive ball, it’s good to go. If not, run your mixer for another minute or so.
Remove the dough from the mixing bowl. Knead manually 25-30 times.
Cover and let rest for 12 minutes. Use a timer.
After 12 minutes, do 2-3 slap and folds. That’s described in the text above.
Cover and let rest another 12 minutes or so. Set a timer so you don’t forget.
After 12 minutes, repeat the slap and fold. Put the entire dough ball into a Tupperware. Store the dough in the room you used to measure the temperature (for deciding yeast amounts). Let the dough sit for around 24 hours.
After 24 hours ball the dough. Use your scale to help you divide the dough. I shoot for around 307 grams.
Place it into round Tupperware containers. Let sit another 24 hours.
When you are ready to cook, open the dough. Dress the pizza to your taste. Cook the pizza at 750F or so for around 90 seconds. Pay attention. At these temperatures things can go very wrong, very fast.
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