Source: Napolitansk pizzadeg.
- Hydration
- 71.4 %
- Salt
- 2.3 %
- Total flour
- 18025 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 103g | Fresh yeast | 0.6 % |
| 18025g | Tipo 00 flouror plain flour | 100 % |
| 12875g | Watercold | 71.4 % |
| 412g | Salt | 2.3 % |
| 773g | Olive oil | 4.3 % |
| Olive oilfor the dough balls |
Method
- Dough: crumble the yeast into a bowl, or into a stand mixer with a dough hook. Add the flour and the water. Mix on low speed for about 5 minutes. Add the salt and the olive oil, and mix for 5 minutes more on medium speed.
- Turn the dough out onto the worktop. Divide it into one piece for each pizza and roll the pieces into even balls.
- Rise: rub the dough balls with olive oil so that they do not dry out. Let them rise for 4 to 5 hours at room temperature, or for 12 to 24 hours in the fridge.