Search for:


Margherita Monday

by jimblenikrap

6 Comments

  1. jimblenikrap

    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 mins. Knead a couple more times and bring in to a smooth ball. Cover with cling film and leave for 6 hours. Ball up in to 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.

  2. newspix100

    Looks damn near perfect. Was the dough easy to work?

  3. poop_dawg

    Whhyyyy am I on this sub with an empty fridge and no money for groceries

    This looks incredible!

Write A Comment