Sobotnia uczta
Pizza Napoletana
33h
Total time
24h
Of which in fridge
22°C
Ambient temperature
63%
Hydration
6x280g
Portions
Sobotnia uczta
Pizza Napoletana
33h
Total time
24h
Of which in fridge
22°C
Ambient temperature
63%
Hydration
6x280g
Portions
Notes
Wypiek Effeuno P134h
Ingredients
Flour blend
Fermentation schedule
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.
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.