I bought this dough in neapoli Supermarket and it was really tasty. I want to recreate it at home, does anyone have a similiar dough? I do have a 400c oven if its needed.
by Gate4u
1 Comment
Giost97
The recipe for the saltimbocca is the same as the pizza. 1kg of 0 flour, 600 ml of water, I usually use 3 grams of fresh yeast and 18 grams of salt. Throw all the ingredients in the mixer for 15 minutes(you need to develop gluten) then let it rest for three hours. After this time has passed make some balls of 250/270 grams and let it rest another three hours (with the temperature I have in my house six hours is enough otherwise, in Neapolitan we say scresce, the dough stops rising and it starts losing it’s progress and flattens).
Flatten the dough as you would with a pizza verace then oil on the surface fold it in half and put it in the pizza oven(it needs to reach 400°C) cook until you see the leopard pattern form and there you have it, the saltimbocca.
And remember the Neapolitan pizza doesn’t have fats inside the dough, but only on top.
1 Comment
The recipe for the saltimbocca is the same as the pizza.
1kg of 0 flour, 600 ml of water, I usually use 3 grams of fresh yeast and 18 grams of salt. Throw all the ingredients in the mixer for 15 minutes(you need to develop gluten) then let it rest for three hours. After this time has passed make some balls of 250/270 grams and let it rest another three hours (with the temperature I have in my house six hours is enough otherwise, in Neapolitan we say scresce, the dough stops rising and it starts losing it’s progress and flattens).
Flatten the dough as you would with a pizza verace then oil on the surface fold it in half and put it in the pizza oven(it needs to reach 400°C) cook until you see the leopard pattern form and there you have it, the saltimbocca.
And remember the Neapolitan pizza doesn’t have fats inside the dough, but only on top.