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Norther Italian here: the recipe for the dough is reasonable. I usually go for 500g flour (typically a mix of 0 and 00 which I find at my grocery store) and 300
by alanfranz 7y ago
Norther Italian here: the recipe for the dough is reasonable. I usually go for 500g flour (typically a mix of 0 and 00 which I find at my grocery store) and 300ml water.
If you want a much quicker fermentation, You can use between 15g and 25g of yeast. Put a couple teaspoons of sugar to let the yeast work better, and make sure the water is between 20°C and 45°C.
But the most interesting idea for home baking is the "double fermentation": let the dough rest for about one hour in a slightly warm environment (20°C - 40°C - usually that means starting the oven for one minute, then turning it off and putting the covered dough in). Then prepare the base for the pizza on your baking tin, but DO NOT PUT anything on it; instead, leave it for 30-45 min more resting in the oven. Then, extract it, put the tomato and other things, and cook it.
- tomcooks 7y agoUsing honey instead of sugar in my opion gives even better results.
- phonypc 7y ago>Norther Italian here No offence intended, I'm genuinely curious; isn't pizza a southern thing? This reads to me like a person from the northern US weighing in on BBQ. It's perfectly allowed, but why qualify with northern?
- alanfranz 7y ago> This reads to me like a person from the northern US weighing in on BBQ The US is much larger than Italy, you know! By the way, I qualified as "Northern" exactly for the "southern thing" reason. Pizza is an italian staple and, as such, different regions have different recipes and dough styles - not just trying to imitate the "original" version. Such original version is Neapolitan pizza, which is indeed very good. But it's hard to bake a true Neapolitan pizza at home. Would you prepare your dough 24 hours before? Have you got the right temperature where to leave it? Does your oven reach 450°C ? So I chimed in with some suggestions to bake a good pizza at home - and, as far as I know, most people use a variation of such recipe when at home. Including people from Neaples! I wasn't commenting on the perfect dough for the perfect Neapolitan pizza for a pizzeria; that's far beyond my competence levels. EDIT: after all, from my comment it COULD look like I was commenting on the "Neapolitan master" pizza recipe; that was not my intention. My bad. My suggestion is valid for HOME BAKING.
- alanfranz 7y agoCLARIFICATION: those are suggestions for a dough for a good home-baked pizza. Don't take as a guideline for a professional Neapolitan dough.