Szybki Tosiek
Pizza Napoletana
Bartosz6h
Total time
19°C
Ambient temperature
69%
Hydration
6x260g
Portions
30 min
Autolyze time
59%
Autolyze hydration
Szybki Tosiek
Pizza Napoletana
6h
Total time
19°C
Ambient temperature
69%
Hydration
6x260g
Portions
30 min
Autolyze time
59%
Autolyze hydration
Ingredients
Flour blend
Harmonogram fermentacji
Start
godzina 0
6h łącznie
+6h
Pieczenie
Start
godz. 0
Mix flour with part of the water prepared for autolyse and leave covered at room temperature. Do not add salt or yeast.
+8m
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.
+38m
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.
+53m
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.
+3h53m
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.
+4h3m
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.
+6h
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.