Dough recipe improvised. 48h cold ferment. I wrote it all down after, let me know if you’d like it!
by Born-Drawer-4451
4 Comments
Born-Drawer-4451
Makes 3 x 14” Neapolitan style
– 1053g Caputo Nuvola flour – 5g Fleischmann’s instant dry yeast – 32g fine sea salt – 716g water
Mix flour and yeast for 2 mins on low speed with dough hook. Add water and mix 5 more mins on 2nd speed, add salt and mix 13 more minutes on low speed.
Let dough rest for an hour covered.
Divide into 3 balls folding tightly and shaping, place in lightly oiled bowls and let rest another 30 minutes.
Refrigerate 24-48 hours covered.
Remove from fridge, bring to room temperature (1-2 hours).
Preheat oven on MAX to 900f’ish.
Sprinkle top of dough with semolina, remove dough from bowl and dunk into pile of semolina on counter. Press out slightly and shape cornicione, flip and repeat, flip and repeat, stretch to 14”, place on screen and form perfect circle. Top pizza sparingly.
Lower heat to low on dial, launch pizza on screen to right-most in oven. Using tongs, turn after 30 seconds, turn again after 30 seconds, remove pizza from screen, turn again after 30 seconds, turn off heat, remove pizza once confirmed colour of bottom.
Cool on cooling rack for a minute or so, slice.
rb56redditor
Thanks for posting, I’m going to try a screen in my roccbox this spring.
MinervaDreaming
If you haven’t tried it, I’ve found that I much prefer my mushrooms on a pie like this if I’ve sautéed them first in olive oil with garlic and oregano.
4 Comments
Makes 3 x 14” Neapolitan style
– 1053g Caputo Nuvola flour
– 5g Fleischmann’s instant dry yeast
– 32g fine sea salt
– 716g water
Mix flour and yeast for 2 mins on low speed with dough hook. Add water and mix 5 more mins on 2nd speed, add salt and mix 13 more minutes on low speed.
Let dough rest for an hour covered.
Divide into 3 balls folding tightly and shaping, place in lightly oiled bowls and let rest another 30 minutes.
Refrigerate 24-48 hours covered.
Remove from fridge, bring to room temperature (1-2 hours).
Preheat oven on MAX to 900f’ish.
Sprinkle top of dough with semolina, remove dough from bowl and dunk into pile of semolina on counter. Press out slightly and shape cornicione, flip and repeat, flip and repeat, stretch to 14”, place on screen and form perfect circle. Top pizza sparingly.
Lower heat to low on dial, launch pizza on screen to right-most in oven. Using tongs, turn after 30 seconds, turn again after 30 seconds, remove pizza from screen, turn again after 30 seconds, turn off heat, remove pizza once confirmed colour of bottom.
Cool on cooling rack for a minute or so, slice.
Thanks for posting, I’m going to try a screen in my roccbox this spring.
If you haven’t tried it, I’ve found that I much prefer my mushrooms on a pie like this if I’ve sautéed them first in olive oil with garlic and oregano.
Nice!!! 😀