1500g Dallagiovanna Napoletana 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.
galaxybrowniess
Looks amazing! Great job 🙂
peshwengi
Looks delicious – I guess you used low moisture mozzarella? If so you might want to consider fior di latte as it won’t brown as much and it’s more traditional if you care about that!
3 Comments
1500g Dallagiovanna Napoletana 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.
Looks amazing! Great job 🙂
Looks delicious – I guess you used low moisture mozzarella? If so you might want to consider fior di latte as it won’t brown as much and it’s more traditional if you care about that!