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24-hour room Neapolitan
In Neapolitan Pizza

24-hour room Neapolitan


With some tips from a few Members, attempted my first 24-hour room temperature Neapolitan.
As far as ingredients go….
This is for three 275 G pies:
501g (450g Caputo 00 blue pizzaria, 50g Caputo chef flour)
311g cold water
12.5g sea salt
0.4g active dry yeast

Bulk fermented 10 hours. Ball up for final 10-12hrs.
Hand crushed San Marzano
Galbani fresh mozzarella strained
Basil
Locatelli pecorino Romano
Graza evoo
60 seconds. Cook in Gozney Roccbox 850-900f low flame



by skylinetechreviews80

10 Comments

  3. LexHopp

    Let’s say a chef grew his own San Marzano tomatoes. What’s the best way to make the sauce ? Hand crushed with salt and basil? 🌿 or just peeled and blended and heated ? let me know I’ve got 25 seedlings on sprouting up now

  8. Ask_Individual

    Here’s what I don’t understand. Your dough and pizza look great. Your recipe says .40g ADY.

    If you put the assumptions into PizzApp, it recommends .13g ADY (give or take depending on room temperature)

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