Groźny dziadek 48h
Pizza Napoletana
52h
Total time
46h
Of which in fridge
25°C
Ambient temperature
71%
Hydration
9x280g
Portions
30 min
Autolyze time
59%
Autolyze hydration
Groźny dziadek 48h
Pizza Napoletana
52h
Total time
46h
Of which in fridge
25°C
Ambient temperature
71%
Hydration
9x280g
Portions
30 min
Autolyze time
59%
Autolyze hydration
Ingredients
Used flour
Fermentation schedule
Mix flour with part of the water prepared for autolyse and leave covered at room temperature. Do not add salt or yeast.
Leave the dough covered for the autolyse time. During this time, gluten will develop naturally and the flour will better absorb water. This process makes later kneading easier and improves dough elasticity. Autolyse time depends on flour type - for 00 flour, 30-60 minutes is recommended, for whole grain flours it may be longer. The dough during autolyse should be loose and easy to tear.
Add salt, yeast (fresh or dry) and the remaining water to the dough after autolyse. Start kneading, first gently mixing ingredients, then kneading vigorously. The kneading process should take about 10-15 minutes until gluten is fully developed. Test the dough with the window pane test - it should be stretchable into a thin membrane that doesn't tear. The dough should be smooth, elastic and slightly sticky.
Leave the dough covered at room temperature (20-24°C) for 3 hours. This is the time for the first bulk fermentation. During this time, the dough will double in volume and develop flavor. Regularly check the dough - it should be rising and gaining air. If the dough rises too quickly, you can move it to a slightly cooler place. If it rises too slowly, you can increase the temperature by 1-2°C.
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.