Was testing out a full room temperature dough I saw on an Italian website. Pizzaiolo was from Naples, creating a traditional direct dough.
According to this Chef, poolish and biga is mainly used for baking in Italy.
Recipe included in one of the photos.
500g flour
300g water
0.5g ady
10g sea salt
As for the process… Water yeast and flour mixed primarily, salt added in last.
30 minute rest, and then several coil folds until smooth.
Rested at room temperature 70°f for 16 hours covered.
Make three balls roughly 275 G each, tight and closed. Rest for an additional 2 hours or if needed overnight in the fridge.
Hand crushed San Marzano tomatoes and homemade fresh mozzarella.
As close as pizza we had in Naples that I've made over the last few months.
Enjoy and report back!
by skylinetechreviews80
7 Comments
Amazing job lad, looks absolutely stunning! On the other note, i am not too happy with the bottom, try turning the pizza outside of the oven 😉
Beautiful and its my favorite.
Nice!!! 😀
Looks great! From one of the photos, the one with. the digital thermometer, it looks like the dough was kneaded in a mixer.
Such a beauty. Room temp does wonders, mike’s better than cold fermentation
Holy Moley that’s beautiful!
Good looking crust and overall, very appealing. Minor quibble with the beer, but I’m sure I’ve seen sold in bars there.