Neapolitan Pizza Dough

Serves 100
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Directions

  1. 1First, calculate temperatures to ensure optimal dough conditions.
  2. 2First, calculate temperatures to ensure optimal dough conditions.
  3. 3First, calculate temperatures to ensure optimal dough conditions.
  4. 4Put on gloves.
  5. 5Put on gloves.
  6. 6Put on gloves.
  7. 7Add 8500g of flour <W340 to the mixer.
  8. 8Add 8500g of flour <W340 to the mixer.
  9. 9Add 8500g of flour <W340 to the mixer.
  10. 10Pour 4250ml of water into a measuring jug.
  11. 11Pour 4250ml of water into a measuring jug.
  12. 12Pour 4250ml of water into a measuring jug.
  13. 13Add 20g of fresh yeast to the water.
  14. 14Add 20g of fresh yeast to the water.
  15. 15Add 20g of fresh yeast to the water.
  16. 16Mix the yeast with the water until dissolved.
  17. 17Mix the yeast with the water until dissolved.
  18. 18Mix the yeast with the water until dissolved.
  19. 19Add the yeast-water mixture to the flour in the mixer.
  20. 20Add the yeast-water mixture to the flour in the mixer.
  21. 21Add the yeast-water mixture to the flour in the mixer.
  22. 22Mix everything for 6 minutes at low speed.
  23. 23Mix everything for 6 minutes at low speed.
  24. 24Mix everything for 6 minutes at low speed.
  25. 25Place the dough into a dough box.
  26. 26Place the dough into a dough box.
  27. 27Place the dough into a dough box.
  28. 28Let the dough rest for 2 hours at room temperature.
  29. 29Let the dough rest for 2 hours at room temperature.
  30. 30Let the dough rest for 2 hours at room temperature.
  31. 31Place the dough in the fridge for 20 hours.
  32. 32Place the dough in the fridge for 20 hours.
  33. 33Place the dough in the fridge for 20 hours.
  34. 34Cut the pre-dough into smaller pieces.
  35. 35Cut the pre-dough into smaller pieces.
  36. 36Cut the pre-dough into smaller pieces.
  37. 37Add 8500g of flour into a bucket.
  38. 38Add 8500g of flour into a bucket.
  39. 39Add 8500g of flour into a bucket.
  40. 40Pour 8500ml of cold water into a measuring jug.
  41. 41Pour 8500ml of cold water into a measuring jug.
  42. 42Pour 8500ml of cold water into a measuring jug.
  43. 43Add the cut pre-dough to the mixer.
  44. 44Add the cut pre-dough to the mixer.
  45. 45Add the cut pre-dough to the mixer.
  46. 46Pour the cold water over the pre-dough in the mixer.
  47. 47Pour the cold water over the pre-dough in the mixer.
  48. 48Pour the cold water over the pre-dough in the mixer.
  49. 49Add 20g of fresh yeast and 510g of salt.
  50. 50Add 20g of fresh yeast and 510g of salt.
  51. 51Add 20g of fresh yeast and 510g of salt.
  52. 52Mix for 7 minutes at low speed.
  53. 53Mix for 7 minutes at low speed.
  54. 54Mix for 7 minutes at low speed.
  55. 55Mix for 9 minutes at high speed.
  56. 56Mix for 9 minutes at high speed.
  57. 57Mix for 9 minutes at high speed.
  58. 58Let the dough rest for 15 minutes.
  59. 59Let the dough rest for 15 minutes.
  60. 60Let the dough rest for 15 minutes.
  61. 61Make the dough balls.
  62. 62Make the dough balls.
  63. 63Make the dough balls.
  64. 64Place the dough balls in a dough box.
  65. 65Place the dough balls in a dough box.
  66. 66Place the dough balls in a dough box.
  67. 67Place the dough balls in the fridge for 20 hours.
  68. 68Place the dough balls in the fridge for 20 hours.
  69. 69Place the dough balls in the fridge for 20 hours.

Ingredients

  • 8500 g Flour <W340
  • 8500 g Flour <W340
  • 8500 g Flour <W340
  • 4250 ml Water
  • 4250 ml Water
  • 4250 ml Water
  • 20 g Fresh Yeast
  • 20 g Fresh Yeast
  • 20 g Fresh Yeast
  • 8500 g Flour
  • 8500 g Flour
  • 8500 g Flour
  • 8500 ml Cold Water
  • 8500 ml Cold Water
  • 8500 ml Cold Water
  • 20 g Fresh Yeast
  • 20 g Fresh Yeast
  • 20 g Fresh Yeast
  • 510 g Salt
  • 510 g Salt
  • 510 g Salt

Equipment

thermometerglovesmeasuring jugscalestand mixerdough boxknife

Tips

  • The recipe is perfect for 48h fermentation, resulting in clean, elastic, and structured dough.