Neapolitan pizza with a dough mixer - perfect recipe
Neapolitan pizza, 65% hydration, made with a stand mixer, 24 hours.
Ingredients for 6 pizzas of 270g each:
1000g flour (500g all-purpose flour, 500g strong bread flour with 12% protein or more)
650ml very cold water
2g fresh yeast
25g salt
a little semolina.
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Planning Option #1: For Saturday Dinner
Friday 7:00 PM Prepare the dough
Friday 7:30 PM Let it rest for 1 hour at room temperature (18°C)
Friday 8:30 PM Place the dough in the refrigerator at 5°C
Saturday 2:00 PM Shape the rolls and let them rest at room temperature (18°C)
Saturday 7:00 PM Bake
Planning Option #2: For Sunday Lunch
Saturday 1:00 PM Prepare the dough
Saturday 1:30 PM Let it rest for 1 hour at room temperature (18°C)
Saturday 2:30 PM Place the dough in the refrigerator at 5°C
Sunday 8:00 AM Shape the rolls and let them rest at room temperature (18°C)
Sunday 1:00 PM Bake
Enjoy!