This one was topped with hot pepperoni, sweetydrop peppers and my home made hot and sour honey.
Scale up or down as you need. This makes 12x200g balls or 10x250g. You’ll want to adjust your yeast or proofing time depending on your ambient temperature too. You can check the figures using PizzApp
1500g Dallagiovanna Napoletana Flour (or another 00 flour) 975ml cold water 43.5g fine sea salt 6g fresh yeast
Add yeast to water and dissolve, slowly add the flour by hand stirring all the time. Once all the flour is in add the salt. Bring together in a ball. Tip out on to a floured work surface and knead for 10 mins. Cover and leave for 5-10 mins. Knead for a few minutes more and bring in to a smooth ball. Cover with cling film and leave for 6 hours. Ball up in to 200-250g balls. Put in to a dough box or a similar shallow dish. Leaving space between the dough as it will expand as it relaxes. Repeat until you have balled all the dough. Once you have everything balled. Cover again and leave at room temperature for 2-3 hours until the dough is relaxed. And you are then ready to stretch and top.
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This one was topped with hot pepperoni, sweetydrop peppers and my home made hot and sour honey.
Scale up or down as you need. This makes 12x200g balls or 10x250g. You’ll want to adjust your yeast or proofing time depending on your ambient temperature too. You can check the figures using PizzApp
1500g Dallagiovanna Napoletana Flour (or another 00 flour)
975ml cold water
43.5g fine sea salt
6g fresh yeast
Add yeast to water and dissolve, slowly add the flour by hand stirring all the time. Once all the flour is in add the salt. Bring together in a ball. Tip out on to a floured work surface and knead for 10 mins. Cover and leave for 5-10 mins. Knead for a few minutes more and bring in to a smooth ball. Cover with cling film and leave for 6 hours. Ball up in to 200-250g balls. Put in to a dough box or a similar shallow dish. Leaving space between the dough as it will expand as it relaxes. Repeat until you have balled all the dough. Once you have everything balled. Cover again and leave at room temperature for 2-3 hours until the dough is relaxed. And you are then ready to stretch and top.
🤤