Makes 6 X 330g dough balls (16 inch amount) or ~8 X 240g dough balls (12 inch)
I used the 330g balls for these pizzas
Ingredients:
1207g -5 Stagioni Pizza Napoletana 0.0 Flour
724g Water
48g salt
7.3g Active dry yeast
Instructions:
Heat 241g water to boil, combine with remaining 482g cold water in a bowl
Add 7.3g yeast and whisk
Add Salt and continue whisking until salt dissolved.
Put Flour in mixer with dough hook, add water mix slowly until combined.
Mix for 10/11 mins on low until dough bounces back when finger poked or until smooth looking.
Place in same mixing bowl covered (cling film/plastic wrap) in fridge and leave for 48 hours (bulk dough fermentation). After 48hrs the dough should have doubled in size.
Take out 5 hours before intended use/cook time, divide into ~330g dough balls.
Place dough balls in a floured and covered container for 5 hours to rise and come to room temp.
After the 5 hours the dough balls should have doubled in size and you are ready to stretch, add toppings and cook.
Seekoutnewlife
I NEED to actually measure with precision. That looks gorgeous
4 Comments
Recipe:
60% Hydration
Makes 6 X 330g dough balls (16 inch amount) or ~8 X 240g dough balls (12 inch)
I used the 330g balls for these pizzas
Ingredients:
1207g -5 Stagioni Pizza Napoletana 0.0 Flour
724g Water
48g salt
7.3g Active dry yeast
Instructions:
Heat 241g water to boil, combine with remaining 482g cold water in a bowl
Add 7.3g yeast and whisk
Add Salt and continue whisking until salt dissolved.
Put Flour in mixer with dough hook, add water mix slowly until combined.
Mix for 10/11 mins on low until dough bounces back when finger poked or until smooth looking.
Place in same mixing bowl covered (cling film/plastic wrap) in fridge and leave for 48 hours (bulk dough fermentation). After 48hrs the dough should have doubled in size.
Take out 5 hours before intended use/cook time, divide into ~330g dough balls.
Place dough balls in a floured and covered container for 5 hours to rise and come to room temp.
After the 5 hours the dough balls should have doubled in size and you are ready to stretch, add toppings and cook.
I NEED to actually measure with precision. That looks gorgeous
Mmmm njuja
What is Pepporoni? XD