Neapolitan Pizza

Pour the flour into the mixer and let it run for 1 minute at speed 1, so that the flour can be oxygenated. Add the yeast directly into the bowl and pour about 85% of the specified water (595 g) into the mixer, kneading for about 5 minutes at speed 3, until the dough is compact and the "zucca" (pumpkin) starts to form. Gradually increase the speed and allow the remaining water to be absorbed in a thin stream.

 

In the meantime, also add the salt, and after all the water has been absorbed, add the oil. The kneading time varies depending on the mixer used, but it is around 13 minutes. The ideal temperature for the dough is 25°.

 

Extract the dough and let it rest at room temperature inside a tall, narrow container for 30 to 60 minutes, then form the dough balls.

 

Alternatively, after resting at room temperature, place the dough with the container in the fridge at 4° for 24 hours.

 

After this time, take the dough out and let it acclimate for about 1 hour at room temperature, then form dough balls of 260/280g and place them in the appropriate container to rise at room temperature. Alternatively, after 1 hour, place them in the fridge for another 24/48 hours.

 

Take them out 3 hours before serving.

 

TIPS

For good maturation of the dough in controlled temperature, it should be placed in small containers to ensure that the dough cools quickly, allowing the center temperature to reach about 4° quickly.