Eli's bakeverse
The best dough for an original Neapoletan pizza Ingredients 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 …
A thick crispy and soft dough. Yummy! Ingredients 240g Unbleached All-Purpose Flour 3/4 teaspoon salt 1/2 teaspoon instant yeast or active dry yeast 170g water, lukewarm 13g olive oil, + for grease the pan Directions Mix the water and the yeast. Set aside for 10 minutes. Place the flour, salt, the yeast mix, and the olive …