Neapolitan pizza: 38% whole wheat, 63% hydration, hand-kneaded, 24 hours of resting.
Ingredients for 6 pizzas (260g each):
1000g flour (380g wholemeal spelt flour, 350g wheat flour, 270g strong bread flour with 12% protein or more)
630ml very cold tap water
3g fresh yeast
20g salt
a little semolina. --------------------------------------
Planning Option #1: For Saturday Dinner
Friday 7:00 PM Prepare the dough
Friday 7:15 PM Let it rise for 1 hour at room temperature (17° - 18°C)
Friday 8:15 PM Place the dough in the refrigerator at 5°C
Saturday 2:00 PM Shape the rolls and let them rise at room temperature (17° - 18°C)
Saturday 7:00 PM Bake
Planning Option #2: For Sunday Lunch
Saturday 1:00 PM Prepare the dough
Saturday 1:15 PM Let it rise for 1 hour at room temperature (17° - 18°C)
Saturday 2:15 PM Place the dough in the refrigerator at 5°C
Sunday 8:00 AM Shape the rolls and let them rise at room temperature (17° - 18°C)
Sunday 1:00 PM Bake
Enjoy! Enjoy!
Tomato and mozzarella sauce for Neapolitan-style pizza:
• Salsa de tomate y mozzarella para la pizza...