Excuse the suboptimal photos but it was a pizza party and first time using a proper pizza oven.
24 hour burnhard neapolitan pizza dough for four:
500g tipo 00
2g fresh yeast
12g salt
320ml cold water
4tbsp olive oil
20 hour bulk ferment, 4 hour room temp
Still learning but pretty happy with the results and really awesome pizza oven. Turning peel is mandatory else you get holes like in the third picture.
by IchGlaubeDoch
4 Comments
Looking good! Congrats 😋
What brand cheese and tomatoes did you use?
I dunno what burnhard is but that is a lot of olive oil for your dough. Oil disrupts gluten formation so you will actually have a more delicate dough.
Looks great!