Napo
Pizza Napoletana
17h
Total time
25°C
Ambient temperature
58%
Hydration
12x270g
Portions
Notes
Podobno na gustobello się nie da ;)
Ingredients
Used flour
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.
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.
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.