Napolitan pizza
Cooking Time1 h 30 m
Ingredients5
DifficultyMedium
A classic Napolitan pizza base is thin in the middle and airy in the edges, but with a frank surface. Here we have made a custom recipe with only 4 grams of yeast, which works fine for home use and with a completely common oven instead of wood oven. Buon appetito!
Cuisines
Yields
4Servings
Ingredients
4 servings
- Step: 14 g fresh yeast (4 g equals about 1 tsp of fresh yeast, if you do not have wave)
- Step: 2700 g tipo 00 or wheat flour (1 dl equals about 60 g)
- Step: 35 dl cold water (1 dl equals 100 g)
- Step: 42 tsk salt (1 tsp equals about 8 g)
- Step: 52 msk olive oil (1 msk equals 15 g)
Instructions
- Step: 1Note: The dough requires long fermentation to see options in the text. For 2 hours of fermentation: Double the amount of yeast and use lukewarm water (37°C).
- Step: 2Deg: Smula yeast in a bunke or kitchen machine with degkrok. Add flour and water. Mix at low speed about 5 minutes. Add salt and olive oil and mix another 5 minutes at average speed.
- Step: 3Put the dough on the back table. Divide the dough into four pieces (for 4 ports) and roll to even balls.
- Step: 4To fermentation: Rub in the dough with olive oil so it doesn’t dry. Let ferment 4-5 hours in room temperature or 12-24 hours in the refrigerator steak with plastic film.
- Step: 5Tips on topings and cooking time: Pizza funghi and Pizza crudo.
Näring
| Calories | 675kcal |
|---|---|
| Carbohydrates | 127g |
| Fat | 10g |
| Protein | 15g |
| Serving Size | 4serving |
Comments