INFO
Seems like a common recipe for Neapolitan Pizza dough. Tweaked.
Details
**Ingredients Poolish **
- Flour (00) 45g
- Water (cold) 45 g
- Yeast 0.17g
**Ingredients Main Dough (Day 2) **
- Flour (00) 425 g
- Water 285 g
- Yeast 1g
- Salt 11g
- Poolish 100 g
- A bit of olive oil
Ingredients Ball Up (Day 3)
- A bit of olive oil
Ingredients Main Dough - Day of pizza
- Semolina flour
**Method Poolish (Day 1) **
- In a container you can close and allowing for the poolish to rise
- Mix water and yeast
- Add the flour and mix to get a smooth batter, scrape the side clean with a wood spatula and cover
- Leave to rise at room temperature for 18-24 hours.
Important: I skip this step and use 100g or Nan’s sourdough starter for day 2
**Method Main Dough (Day 2) **
- Add the water to a large bowl and stir the yeast to fully disolve
- Add the poolish to disolve it, mix well
- Add the salt, mix well
- Add the flour and mix well
- Oil your hands and the working surface (lightly) then take the dough out and knead for 5 minutes, pull up, fold the dough under itselft. The dough will be wet but manageable
- Once done, place in a large container, cover and place in the fridge for 12-24h.
- The dough should 2x or 3x in size
**Method Ball Up (Day 3) - **
- Oil a airtight container (lightly)
- Oil your hands
- Remove the dough from the container
- Weight out into the desired size (~270g)
- Form ball by pulling the side under the ball and tucking then on itself, make sure to pinch well and seal to avoid holes later on
- Place the dough balls into the container, cover and place in the fridge for 1 to 4 days
Method Pizza Day
- Take the container with the balls out for at least 2 hours to ensure they get to room temperature
- Pre-heat your oven (highest setting)
- Dust the balls and the surface generously
- Stretch out the dough, nice and thin, shake off the excess flour
- Prep the pizza and bake (time depends on your oven).
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 3-4 days |
| Cooking Time | 60- 180 s per pizza |
| Temperature | |
| Authors | Pascal Crausaz / source & calculator |
| Special |
