1. I diluted the salt in the water and then added 10-20% of the flour. I mixed it until no lumps were left. 2. I like to keep 10-20 ml of the water and dilute the yeast in it. 3. Then I added the diluted yeast to the dough and gave it a quick mix. 4. I added the remaining flour in several steps. Kneaded the pizza dough until no lumps were left and let it rest for 10 minutes, covered with a damp cloth. 5. After that, I stretched and folded the dough every 20 minutes (three times in total) 6. First stage: Leavening at 25.5°C/78°F for 2 hours* 7. Second stage: Maturation and leavening (bulk) at 9°C/48°F for 48 hours 8. Acclimatization for 2 hours. 9. Balled (~215 g each (4 panetti), IMHO perfect size for Roccbox) 10. Third stage: Maturation and leavening for 8 hours at 9°C/48°F 11. Fourth stage: Leavening for 8 hours at 20-22°C/68-72°F 12. Ready to bake!
**I built a climate chamber for sausage fermentation which is not in use right now, so I use it to ferment the dough in a controlled climate.*
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* I also keep track of the dough leavening process with a small graduated beaker. I put in 10 ml of dough. [**You can see here**](https://i.redd.it/nzd4xonyxrr41.jpg). * The floor temp was 420-440°C/790-825°F. Bake time was 90 seconds + 5 seconds doming. * I applied 50-60g of sauce to the pizza. * I use half a mozzarella ball (62.5g). I break off chunks. * I use a very basic and cheap wooden peel for launching, which I dust with **Semola Rimacinata di grano duro**.
​
**Toppings**
* Mozzarella fior di latte * Sauce * Parmesan (fresh grated) * Fresh basil * Green EVOO (Picual, early harvest, unfiltered)
​
**Sauce**
* Canned tomatoes (400g) * Salt to taste (2-2.5g)
I make the sauce at least a few hours in advance, usually the day before. I store the sauce in the fridge and also apply the cold sauce to the pizza. I pour the leftovers in an ice-cube tray and freeze it.
3 Comments
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|**INGREDIENTS**|**Weight (g)**|**Baker’s-%**|**True-%**|
|:-|:-|:-|:-|
|laNapoletana from Dallagiovanna*|537|100|60.99|
|Water|328|61|37.25|
|Salt|15|2.8|1.7|
|IDY|0.48|0.089|0.05|
|**SUM**|**880.48**|**162.8**|**100**|
These are Baker’s Percentages. [**Click here to get more information about it**](https://www.reddit.com/r/neapolitanpizza/wiki/resources/bakers-percentages).
**W 310; P/L 0,70; 11 g Protein*
​
**Method + time protocol**
​
1. I diluted the salt in the water and then added 10-20% of the flour. I mixed it until no lumps were left.
2. I like to keep 10-20 ml of the water and dilute the yeast in it.
3. Then I added the diluted yeast to the dough and gave it a quick mix.
4. I added the remaining flour in several steps. Kneaded the pizza dough until no lumps were left and let it rest for 10 minutes, covered with a damp cloth.
5. After that, I stretched and folded the dough every 20 minutes (three times in total)
6. First stage: Leavening at 25.5°C/78°F for 2 hours*
7. Second stage: Maturation and leavening (bulk) at 9°C/48°F for 48 hours
8. Acclimatization for 2 hours.
9. Balled (~215 g each (4 panetti), IMHO perfect size for Roccbox)
10. Third stage: Maturation and leavening for 8 hours at 9°C/48°F
11. Fourth stage: Leavening for 8 hours at 20-22°C/68-72°F
12. Ready to bake!
**I built a climate chamber for sausage fermentation which is not in use right now, so I use it to ferment the dough in a controlled climate.*
​
* I also keep track of the dough leavening process with a small graduated beaker. I put in 10 ml of dough. [**You can see here**](https://i.redd.it/nzd4xonyxrr41.jpg).
* The floor temp was 420-440°C/790-825°F. Bake time was 90 seconds + 5 seconds doming.
* I applied 50-60g of sauce to the pizza.
* I use half a mozzarella ball (62.5g). I break off chunks.
* I use a very basic and cheap wooden peel for launching, which I dust with **Semola Rimacinata di grano duro**.
​
**Toppings**
* Mozzarella fior di latte
* Sauce
* Parmesan (fresh grated)
* Fresh basil
* Green EVOO (Picual, early harvest, unfiltered)
​
**Sauce**
* Canned tomatoes (400g)
* Salt to taste (2-2.5g)
I make the sauce at least a few hours in advance, usually the day before. I store the sauce in the fridge and also apply the cold sauce to the pizza. I pour the leftovers in an ice-cube tray and freeze it.
Ciao e buon appetito .
E FATELA ANCHE VOI UN PO DI PIZZA PER VOI.