Pâte à pizza napolitaine 8h
Directions
- 1This recipe makes 3 dough balls (pâtons) of approximately 270g each, suitable for 30cm diameter pizzas.
- 2Prepare the dough by hand in a salad bowl or using a stand mixer equipped with a hook, allowing a total kneading time of 10 minutes.
- 3If using a stand mixer, pour water and salt into the bowl and mix to dissolve the salt.
- 4Add approximately 50g of flour (10% of the total flour weight) and the yeast to the stand mixer.
- 5Start the robot at a slow speed and gradually add the remaining flour.
- 6Add the olive oil and knead at medium speed until absorbed (2-3 minutes), adjusting the speed if needed, until the dough detaches from the edges of the bowl.
- 7If kneading by hand, pour water and salt into a salad bowl and mix to dissolve the salt.
- 8Add approximately 50g of flour (10% of the total flour weight) and the yeast to the salad bowl.
- 9Rotate the salad bowl with one hand and, with the other, fold the flour from the bottom of the bowl over the top.
- 10Gradually add the rest of the flour while continuing to mix until the flour is fully incorporated (no residue on the edges of the bowl), then the dough can be kneaded on your work surface.
- 11To knead by hand using the pizzaiolo technique, roll and stretch the dough with the palm of your hand without tearing it.
- 12Then, flip the dough ball, give it a quarter turn, and make it 'slap' the work surface; repeat these operations as many times as necessary to obtain a homogeneous dough.
- 13Return the dough to the salad bowl, add the olive oil, and knead again.
- 14Once the oil is absorbed by the dough, place it back on the work surface and knead until the dough is soft, smooth, and elastic enough.
- 15Let the dough rest for 2 hours under cling film (or a damp cloth) at room temperature.
- 16Divide the dough into three 270g pieces, using a dough cutter if needed.
- 17On your work surface, shape the 3 pieces into balls, ensuring the tops of the balls are smooth.
- 18If the balls are a bit dry, lightly brush them with water.
- 19Store your dough balls in one or more plastic boxes, ensuring they do not touch the sides for even rising, and keep them away from drafts.
- 20Let the dough balls rest for 6 hours.
- 21Turn on your oven and preheat it (30 minutes at maximum flame).
- 22Use extra-fine semolina (or spolvero) to sprinkle your work surface and the underside of the dough to prevent sticking and facilitate movement.
- 23Roll out your dough balls, ensuring the diameter is less than 30 cm.
- 24Lightly sprinkle the pizza peel with extra-fine semolina.
- 25Carefully slide the pizza peel under the pizza dough or bring the dough onto the peel with a rotary motion.
- 26Add your choice of ingredients to the pizza dough placed on the peel.
- 27Bake the pizza for about 90 seconds, turning it regularly with the knob on the side of the oven to ensure even cooking.
- 28Remove the pizza from the oven with the peel, slide it onto a serving plate.
- 29Cut, serve, and enjoy!
Ingredients
- 30 cl Eau fraîche
- 15 g Sel
- 530 g Farine 00 (W 250 -310)
- 1 g Levure de boulanger fraiche
- 10 g Huile d'olive
- 80 g Semoule de blé dur extra-fine ou spolvero (pour étaler)
Equipment
salad bowlrobot pâtissier (with a hook) or your handscoupe-pâteplastic boxesfilm alimentaire or humid clothPizza Pronto (Pizza oven)pizza peelassiette de présentation
Tips
- When kneading by hand, roll and stretch the dough without tearing it, using the palm of your hand, then flip and turn it while letting it 'slap' the work surface.
- If the dough balls are dry, lightly brush them with water.
- Store dough balls in plastic boxes, ensuring they don't touch the sides for even rising and protect them from drafts.
- Use extra-fine semolina (or spolvero) on the work surface and under the dough to prevent sticking and aid movement.
- When baking, turn the pizza regularly with the knob on the side of the oven for even cooking.
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