Initial commit

Shared/Pizza Dough.cook

@@ -0,0 +1,34 @@
+---
+servings: 6
+yield: 6%balls
+source: https://www.stadlermade.com/how-to-pizza-dough/neapolitan/
+---
+
+Pour all the @water{533%ml} into a #bowl, add the @salt{24.6%g},
+and stir until it dissolves completely. Now add @tipo zero flour{80%g}
+to the saltwater mixture and stir until fully incorporated.
+
+> The flour acts as a buffer between the yeast and salt.
+
+Add @fresh yeast{1.6%g} and stir until it’s fully dissolved. Add
+the rest of the @tipo zero flour{760%g} and use your hand or a spoon to mix it in.
+
+Once all the ingredients are mixed, it’s time to knead the dough.
+Knead with one hand while the dough is still in the bowl. After a
+few minutes, the dough will start to come together. At this stage,
+the dough can feel a bit dry or flaky, but don’t worry, it will all
+come together.
+
+Lightly dust your work surface with flour and transfer the dough
+onto it. Knead the dough on the work surface for ~{10-20%minutes}.
+Form the dough into a ball.
+
+Lightly @oil a bowl and place the dough in it. Brush the dough ball
+with some olive @oil to prevent it from drying out and cover the
+bowl with cling film or a damp towel. Let the dough rest for
+~{2%hours} at room temperature.
+
+Divide the dough into 6 pieces, each weighing 230 grams. Now shape
+the dough into dough balls, and place them on a #baking tray{}, and
+cover them with cling film. You can also use a dough crate for
+this. Let the dough balls rise at room temperature for 4-6 hours.