Caputo 00 pizzeria flour
Sosalt Sicilian sea salt
Caputo active dry yeast
61% hydration
Following Vera Pizza napolitana guidelines
Used a mixer with a dough hook.
90% of the cold water in the bowl with the salt mixed well.
The other 10% of the water mixed with the yeast and let bloom for 20 minutes.
Added a few spoonfuls of flour to the mixer, mixed until fully melted.
Then added the yeast mixture.
Slowly mixed in the rest of the flour and slowly increased speed for total of about 15 minutes or until dough reaches 22c roughly.
Remove from mixing bowl and lightly knead the dough and make into a ball.
Cover and rest for 2 hours.
After the 2 hours, reshape the bowl one more time until perfectly smooth.
Rest for additional 30 minutes covered.
Then divide the balls into three 275g (approx) doughs.
Put into proofing containers for final 4-6 hours rise.
Disclaimer, I am an amateur but an enthusiast. If anyone wants to try this recipe and suggest some improvements or compliments feel free!
by skylinetechreviews80
5 Comments
It would be a bit more interesting with a picture of a pizza.
Those are some beautiful balls
I didn’t know I needed those containers.
Edit: as in, I’m buying them
This has potential to be the best same-day dough recipe ever. I will try this and report back. I’m a big emergency dough kind of guy, so I think this will work perfect for me.
Thanks for sharing, I’ll give this a go! Stuck inside with TC Alfred on its way so making the most of it with pizza dough practice.
What’s the advantage of letting Active Dry Yeast bloom for 20mins? I was under the impression the difference between ADY/IDY was that active didn’t need a bloom