Poniedziałkowe wypieki
Pizza Napoletana
11h
Total time
22°C
Ambient temperature
61%
Hydration
8x270g
Portions
Poniedziałkowe wypieki
Pizza Napoletana
11h
Total time
22°C
Ambient temperature
61%
Hydration
8x270g
Portions
Notes
GRUCHA: pomidory sanmarzano, Fior di latte, gorgonzola, camembert, gruszka, pancetta magretta, balsamico, orzechy włoskie, rukola, balsamico TAPENADA: pomidory san mariano, Fior di latte, salame napoli, szalotka, tapenada z oliwek i kaparów, blanszowane pieczarki, nitki chilli, bazylia PISTACIO: pomidory san marzano, Fior di latte, krem pistacjowy z ricottą, mortadela, kruszone pistacje, burata PEPERONCINO: pomidory san marzano, Fior di latte, salami spianata picante, nduja calabrese, szalotka, słodko pikantne papryczki peperoncini, mascarpone, bazylia CHORIZO: pomidory san marzano, Fior di latte, kiełbaska chorizo, salami spianata picante, mascarpone, konfitura z czerwonej cebuli, bazylia DIAVOLA: pomidory san marzano, Fior di latte, salami spianata picante, nitki chilli, bazylia
Ingredients
Used flour
Harmonogram fermentacji
Start
godzina 0
11h łącznie
+11h
Pieczenie
Start
godz. 0
Pour all water into the bowl, then add salt. Add some flour about 10-15% of the total and mix. Now add yeast and start adding flour in portions. When you have about 5-10% of flour left in the bowl, take the dough out onto the counter and sprinkle the remaining flour next to it. Knead the dough slowly, gathering the flour until fully incorporated. The whole process up to this point should take 12-15 minutes. Fold the dough and leave the bulk covered.
+15m
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.
+3h15m
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.
+3h25m
Leave the balls covered at room temperature to rise. This is the final fermentation stage before shaping the pizza. The balls should increase in volume by 50-100% and feel soft to the touch. If the dough rises too quickly, you can move it to a cooler place.
+11h
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+.
* Harmonogram przedstawia proporcje czasów fermentacji. Godzina 0 to moment rozpoczęcia przygotowania ciasta.