Neapolitan pizza, 65% hydration, made with a kneading machine, 24 hours.
Ingredients for 6 pizzas, 270g each:
1000g flour (500g wheat flour type 550 with at least 12% protein, 500g wheat flour type 405)
650ml ice-cold tap water
2g fresh yeast
25g salt
a little semolina or grits.
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Planning Option #1: for Saturday dinner
Friday 7:00 PM Dough preparation
Friday 7:30 PM 1 hour at room temperature (18°C)
Friday 8:30 PM Dough in the refrigerator at 5°C
Saturday 2:00 PM Shape dough balls and let rise at room temperature (18°C)
Saturday 7:00 PM Bake
Planning Option #2: for Sunday lunch
Saturday 1:00 PM Dough preparation
Saturday 1:30 PM 1 hour at room temperature (18°C)
Saturday 2:30 PM: Place dough in the refrigerator at 5°C.
Sunday 8:00 AM: Shape dough into loaves and let rise at room temperature (18°C).
Sunday 1:00 PM: Bake.
Have fun baking!