The best dough for an original Neapoletan pizza
Ingredients
- 496g flour typ 00
- 313g cold water
- 15g salt
- 3.5g fresh yeast
- 1 tsp sugar
- 12g olive oil
Directions
Autolysis: In a bowl mix the flour and 300g of water. Let it rest for 30 minutes.
10 minutes before the autolysis end, mix the 13g of water, sugar and yeast.
At the end of the autolysis, mix the yeast mix into the dough. As soon the yeast is completely mixed add the olive oil and salt.
Mix the dough for 20 minutes. After that, let it rest and make 3 folds each 30 minutes. Let the dough rest in room temperature for 4 hours.
After 4 hours, divide the dough into 3 parts of approximately 280g. Make balls and let rest on a tray with semolina on the bottom and place the tray in a plastic bag so as not to dry the dough. Let ir rest for 3 hours.
Turn on the oven at 230°C. set the cast iron pizza at the highest level and turn on the grill mode as well.
Spread semolina in a surface and open a ball from the middle to the boarder. Add tomate sauce and the desire ingredients.
Bake it for 5 ~ 7 minutes.
Recipe from Teichners_Pizza_Palace Instagram