This recipe is dedicated to helping you make the best possible pizza dough for Neapolitan pizza. — Pizza Dough
I found the Pizza Dough recipe or rather the instructions some time ago and now it is finally time to ‘build’ the dough. Somehow I like recipes that are described like a building instruction more interesting than regular recipes. Of course I have the book Cooking for Geeks, and I should try to make much more from it … and blog about it - but don’t worry, this will not be a food blog.
24 hours before the first step … 48 hours until the result
First of all I need the ingredients for the dough, for this there is a calculator.
4x pizzas of 220g:
- flour 526.95g
- water 342.51g
- salt 10.54g
- dry yeast 0.26g (fresh yeast 0.79g) … yes, these numbers are correct
Everything is at home, except the flour, which requires a lot of protein. I had no problem finding flour, which can be a problem 🐹 these days. The flour has 12g of protein per 100g.
Day 1 — 24 hours until pizza
- mix all the ingredients
- watch the video how to stretch and fold
- 0:30 first time stretch and fold
- 1:00 2nd stretch and fold
- 1:30 and 2:00 stretch and fold
- finally for today after 2.5 hours:
to be continued … see part 2