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❤️🍕Italian Neapolitan pizza dough Traditional grandpa and grandma recipe. Homemade.
In two methods: in stand mixer and by hand no knead.
24 hours ferment: 18 fridge + 6 at room temperature.
Ingredients
Type 0 flour – protein 12%: 700g
Water: 455g
Fine salt: 20g
Sugar: 10g (only for without hand dough for the creation of the glutinic mesh)
Fresh brewer’s yeast: 2g
Seed oil: 5g
Ferment: 18h in the fridge + 6h at room temperature 21/22°C
First part of the video: Dough in the stand mixer, Second part (minute 03:01): By hand no knead
Procedure in stand mixer
1. Pour all the flour into the bowl
2. Dissolve the yeast in a glass of water and pour it into the flour
3. Mount the leaf hook and knead at minimum speed for approx. 2 minutes
4. Add three quarters of the remaining water and continue kneading for 5 minutes
5. Do not forget sometimes to take the dough by hand or with a spatula
6. Add the salt and half of the remaining water
7. Continue in the same way: –
– combine the dough,
– add some water at minimum speed
– when the bowl edges are dry then knead at medium speed for 5 minutes
8. When all the water is absorbed and the dough is tightly tied, place it on the work surface
9. Work it with a few folds for approx. 2 minutes
10. Leave to rest in a damp cloth for 30 minutes
11. Work it again with a few folds for approx. 2 minutes and let it rest for another 30 minutes. Then put it in the fridge for 18 hours. Go to minute 6:50 of the video.
Procedure by hand no knead
1. Dissolve the yeast and sugar in a glass of water
2. Pour it into the bowl
3. Add some flour
4. Continue mixing by adding flour and water
5. Pour the remaining flour and water and add the salt. Continue to mix.
6. When the water is absorbed, continue by hand until the ingredients are well mixed
7. Place the dough on the work surface and make a few folds (approx. 2 minutes)
8. Leave to stand for 30 minutes under the bowl
9. Fold again and leave to rest for another 30 minutes
10. Fold the dough for last time
11. Close the dough well and place it in a container (preferably narrow and high) with seed oil
12. Seal the container and place it in the lower part of the fridge for 18 hours
13. Remove the dough from the fridge and place it on the work surface
14. Portion into 5 loaves of approx. 230g or 4 sticks of approx. 285g
15. Place the dough in a plastic container for 6 hours at room temperature (approx. 21 degrees)
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