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#armandodellorusso
❤️🍕Italian Neapolitan pizza dough. Homemade.
With stand mixer
24 hours ferment: 18 fridge + 6 at room temperature.
Ingredients
Type 0 flour – protein 12%: 700g
Water: 455g
Fine salt: 20g
Fresh brewer’s yeast: 2g
Seed oil: 5g
Yeast:
72g sourdough starter
or Fresh brewer’s yeast: 2g
or active dry yeast: 0.8g
or instant dry yeast: 0.66g
Ferment: 18h in the fridge + 6h at room temperature 21/22°C
Procedure in stand mixer
1. Pour all the flour into the bowl
2. Dissolve the yeast in a glass of water and pour it into the flour
3. Mount the leaf hook and knead at minimum speed for approx. 2 minutes
4. Add three quarters of the remaining water and continue kneading for 5 minutes
5. Do not forget sometimes to take the dough by hand or with a spatula
6. Add the salt and half of the remaining water
7. Continue in the same way: –
– combine the dough,
– add some water at minimum speed
– when the bowl edges are dry then knead at medium speed for 5 minutes
8. When all the water is absorbed and the dough is tightly tied, place it on the work surface
9. Work it with a few folds for approx. 2 minutes
10. Leave to rest in a damp cloth for 30 minutes
11. Work it again with a few folds for approx. 2 minutes and let it rest for another 30 minutes.
12. Close the dough well and place it in a container (preferably narrow and high) with seed oil
13. Seal the container and place it in the lower part of the fridge for 18 hours
14. Remove the dough from the fridge and place it on the work surface
15. Portion into 5 loaves of approx. 230g or 4 of approx. 285g
16. Place the dough in a plastic container for 6 hours at room temperature (approx. 21 degrees)
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