Ultimate Pizza Napoletana
This recipe is just amazing, I learnt it through Vittorio of www.vivalafocaccia.com
Ingredients:
330gr water
255 g strong bread flour
255 g plain flour
40g sour-dough
18g salt
Mix 380g of the mixed flours with the water and the yeast. Work for about 5 minutes, then add the salt and work it for another 2. Let the dough rest for 20 minutes. Start working the dough again , add the remaining 130g of flour little by little. Work the dough for about 20min. Let it rest for 20 minutes and then put it on the worktop fold it and let it rest another 20 min. Then cut it into 4 pieces and form a ball with each piece. The video from vivalafocaccia shows the recipe step by step (http://vivalafocaccia.com/2010/06/05/la-video-ricetta-pizza-napoletana-con-il-lievito-naturale-casa-impasto/)
Then spray some olive oil in 4 round small Tupperwares and put one of the balls in each of them. Put them in fridge for at least 24 to 48 h but it keeps up to 6 days. On pizza day take the dough out of the fridge about two hours in advance; take the dough out of the containers, put it on the counter and cover it with a tea towel.
Preheat the oven at its maximum temperature to bake the pizza pies.
Enjoy it!
Ingredients:
330gr water
255 g strong bread flour
255 g plain flour
40g sour-dough
18g salt
Mix 380g of the mixed flours with the water and the yeast. Work for about 5 minutes, then add the salt and work it for another 2. Let the dough rest for 20 minutes. Start working the dough again , add the remaining 130g of flour little by little. Work the dough for about 20min. Let it rest for 20 minutes and then put it on the worktop fold it and let it rest another 20 min. Then cut it into 4 pieces and form a ball with each piece. The video from vivalafocaccia shows the recipe step by step (http://vivalafocaccia.com/2010/06/05/la-video-ricetta-pizza-napoletana-con-il-lievito-naturale-casa-impasto/)
Then spray some olive oil in 4 round small Tupperwares and put one of the balls in each of them. Put them in fridge for at least 24 to 48 h but it keeps up to 6 days. On pizza day take the dough out of the fridge about two hours in advance; take the dough out of the containers, put it on the counter and cover it with a tea towel.
Preheat the oven at its maximum temperature to bake the pizza pies.
Enjoy it!
Comments
Post a Comment