Pizza Napolitaine

Serves 6
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Directions

  1. 1Add flour to the pétrin.
  2. 2Add flour to the pétrin.
  3. 3Add flour to the pétrin.
  4. 4Dilute the yeast with water.
  5. 5Dilute the yeast with water.
  6. 6Dilute the yeast with water.
  7. 7Add water to the pétrin slowly.
  8. 8Add water to the pétrin slowly.
  9. 9Add water to the pétrin slowly.
  10. 10Add salt.
  11. 11Add salt.
  12. 12Add salt.
  13. 13Knead the dough at maximum speed.
  14. 14Knead the dough at maximum speed.
  15. 15Knead the dough at maximum speed.
  16. 16Add the rest of the water.
  17. 17Add the rest of the water.
  18. 18Add the rest of the water.
  19. 19Remove the dough from the pétrin, round it and let it rest in the fridge.
  20. 20Remove the dough from the pétrin, round it and let it rest in the fridge.
  21. 21Remove the dough from the pétrin, round it and let it rest in the fridge.
  22. 22Let the mass rise for 5-6 hours in the fridge.
  23. 23Let the mass rise for 5-6 hours in the fridge.
  24. 24Let the mass rise for 5-6 hours in the fridge.
  25. 25Divide the dough into 6 pieces.
  26. 26Divide the dough into 6 pieces.
  27. 27Divide the dough into 6 pieces.
  28. 28Shape 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.
  29. 29Shape 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.
  30. 30Shape 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.
  31. 31After 24 hours, stretch the dough.
  32. 32After 24 hours, stretch the dough.
  33. 33After 24 hours, stretch the dough.
  34. 34Add tomato sauce and mozzarella.
  35. 35Add tomato sauce and mozzarella.
  36. 36Add tomato sauce and mozzarella.
  37. 37Bake the pizza.
  38. 38Bake the pizza.
  39. 39Bake the pizza.

Ingredients

  • 1 kg farine à pizza type 00
  • 1 kg farine à pizza type 00
  • 1 kg farine à pizza type 00
  • 650 g eau
  • 650 g eau
  • 650 g eau
  • 30 g sel
  • 30 g sel
  • 30 g sel
  • 2 g levure fraîche
  • 2 g levure fraîche
  • 2 g levure fraîche
  • sauce tomate
  • sauce tomate
  • sauce tomate
  • mozzarella
  • mozzarella
  • 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.