Serves 6
Directions
- 1Add flour to the pétrin.
- 2Dilute the yeast with water.
- 3Add water to the pétrin slowly.
- 4Add salt.
- 5Knead the dough at maximum speed.
- 6Add the rest of the water.
- 7Remove the dough from the pétrin, round it and let it rest in the fridge.
- 8Let the mass rise for 5-6 hours in the fridge.
- 9Divide the dough into 6 pieces.
- 10Shape the dough into balls and let them rise for 5-6 hours at room temperature, then keep them in the fridge until the next day.
- 11After 24 hours, stretch the dough.
- 12Add tomato sauce and mozzarella.
- 13Bake the pizza.
Ingredients
- 1 kg farine à pizza type 00
- 650 g eau
- 30 g sel
- 2 g levure fraîche
- sauce tomate
- mozzarella
Equipment
pétrinfour
Tips
- For pizza napolitaine, ideal cooking temperature is around 400°C.
- Instead of 60% hydration, feel free to go up to 65%.
- For home cooking, invest in a Ooni oven for similar results to a professional oven.
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner