heildar
Authentic Neapolitan Dough
4 ingredients, 48hr cold ferment. The dough Neapolitan pizzerias use. 65% hydration. Based on the AVPN standard.
48 klst 32 mín
midlungs
4 servings
Author
Pizzadeig.is
Ingredients
4 servings
- 1000 g00 Flour (Caputo or similar)
- 650 mlCold water
- 30 gSea salt
- 2 gFresh yeast
AdSlot: recipes_in_content (468x60)
Instructions
1
Dissolve the yeast in cold water and stir.
2
Add about 10% of the flour and mix well.
3
Add the salt and stir.
4
Add the rest of the flour in small batches.
5
Knead for 15-20 minutes until smooth and elastic.
6
Rest the dough for 2 hours covered.
7
Form 250g dough balls and place in airtight container.
8
Cold ferment for 48 hours (up to 72 hours).
9
Remove from fridge 2 hours before baking.
AdSlot: recipes_sidebar (300x250)
Community Feedback
Log in to write a review.
AdSlot: global_footer (728x90)