Neapolitan Pizza for home-made conventional oven with long fermentation (National flour or 00). More natural and healthier fermentation. Also watch homemade pizza with poolish and autolysis techniques: • Pizza Napolitana Forno... .
This adaptation of the traditional recipe uses OLIVE OIL AND SUGAR for the dough not to dry out and to help brown the edge in the conventional oven.
A complete guide on how to make pizza dough at home easily with all the super detailed step by step,
Video of traditional Neapolitan pizza in a wood-fired oven: • Pizza Napolitana | Rec...
Video of contemporary Neapolitan pizza in a wood-fired oven: • Pizza de Longa Ferment...
INGREDIENTS PASTA PIZZA FLOUR 00
500g of Wheat Flour 00
280ml of Chilled Water (60% Hydration)
20ml of Olive Oil
15g of salt
10g of Sugar
2g of Fresh Yeast
Fermentation Time - 1+4 Hrs
Conversion to homemade measures:
4 1/4 cups (tea) of wheat flour
1 cup (tea) + 3 tablespoons of water
1 tablespoon + 1 teaspoon of oil
2 1/2 teaspoons of salt
2 teaspoons of sugar
1 teaspoon of fresh yeast
INGREDIENTS PASTA PIZZA FLOUR
TYPE 1
500g of Type 1 Wheat Flour
260 to 270ml of Chilled Water (56% to 58% Hydration)
20ml of Olive Oil
15g of salt
10g of Sugar
2g of Fresh Yeast
Fermentation Time - 1+4 Hrs
Conversion to homemade measures:
4 1/4 cups (tea) of wheat flour
1 cup (tea) + 2 tablespoons of water
1 tablespoon + 1 teaspoon of oil
2 1/2 teaspoons of salt
2 teaspoons of sugar
1 teaspoon of fresh yeast