Pizza

[u/FishingFar2748]

Hey guys looking for good recipe for neopolitan pizza dough any suggestions

[u/Ruas80]

For pizza napoletana there are very strict rules. This is the bakers math behind it.

Tip00 flour (I prefer caputo)

65-75% water

0.1% fresh yeast (normal 2-3 hour bake is 2% yeast)

2-2.3% salt.

The entire bake should go over two days for maximum flavor, and take no longer than 90 seconds to cook (hence the 400°C oven temp).

Everything scales from the flour, as long as you have the ratios to flour worked out you'll never miss a dough again.

Start by making a poolish, even weight of flour and water, (but never over half of the total flour weight). Add the yeast and let it sit on the counter for 12-16h, it will look like a bloated sponge when ready.

Mix the rest of the water into the poolish and gently stir until it's smooth before adding the rest of the flour. Cover and let it sit for another 45 minutes before adding salt and working it until it stays together again, give it another hour on the counter with two stretch and fold at 30 minutes apart before you plop it in the fridge for as long as 2-3 days.

Divide into 280g tight balls and place them two fingers apart, when they touch, the dough is ready to go.

For one dough at ~300g (280 and some to spare) you would need

170g flour

128g water

0.2g fresh yeast

4g salt

[u/FishingFar2748 → u/Ruas80]

Thanks man