Contemporanea
Pizza Napoletana
45h
Total time
40h
Of which in fridge
22°C
Ambient temperature
70%
Hydration
6x280g
Portions
Biga 75%
Preferment
11°C
Water (preferment)
12°C
Water (dough)
22°C
Final dough temperature
22°C
Final preferment temperature
Contemporanea
Pizza Napoletana
45h
Total time
40h
Of which in fridge
22°C
Ambient temperature
70%
Hydration
6x280g
Portions
Biga 75%
Preferment
11°C
Water (preferment)
12°C
Water (dough)
22°C
Final dough temperature
22°C
Final preferment temperature
Ingredients
Used flour
Fermentation schedule
Mix the flour, water, and yeast until there is no dry flour left. The consistency should match the chosen type of preferment. Cover and leave at room temperature.
Leave the preferment covered for the planned time so it can develop aroma, structure, and fermentation activity.
After initial room-temperature fermentation, place the preferment in the fridge (about 4-6°C) for the planned time. Slow cold fermentation deepens flavor and stabilizes activity. Check maturity before use.
Add the mature preferment to the remaining water and flour (plus the other ingredients according to your method), then mix and knead until the dough is smooth and cohesive.
Leave the dough covered at room temperature for the indicated time. After about 30 minutes, it's worth performing the window pane test to check the gluten network.
Divide the dough into equal pieces according to the planned number of pizzas. Shape each ball gently, closing the bottom and pulling the top toward the center. Do not degas the dough - preserve the air bubbles. The balls should be smooth and round. Place the balls in an airtight container, leaving some room for rising.
After balling, leave the balls covered at room temperature for 2 hours before refrigerating. This is a mandatory rest stage in balls before cooling in the fridge. During this time, the dough must partially start fermentation already in the balls, which allows it to better develop structure during cold maturation. Cover the balls with plastic wrap or a lid to prevent them from drying out. Do not move them during this time.
Put the balls in the fridge at 4-6°C. Cold fermentation slowly develops flavor and improves dough texture. The dough can stay in the fridge from 12 to 48 hours - the longer, the deeper the flavor.
Remove the balls from the fridge before planned baking. Leave them covered so they reach a minimum temperature of 18°C.
Preheat the oven to maximum temperature (preferably with a stone or pizza plate). Stretch the dough into a circle shape, keeping a thicker edge. Add tomato sauce and your favorite toppings. Transfer the pizza to the oven and bake for 5-10 minutes (for home oven) or 60-90s for ovens reaching 450°C+.
* The schedule shows the proportions of fermentation times. Hour 0 is the moment dough preparation begins.