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