4 pieces for each 300 grams of dough
Cooking pizza dough
- 644 g Farina di Grano Tenero, Typo 00 flour
- 70 grams of Rimacinata Semolina
- 464 g of cold water
- 21 grams of salt
- 0.5 g fresh yeast
preparation
Measure the amount of water into a bowl and add the yeast. A small tip for such a small yeast is to create a pin-sized ball of fresh yeast, as this corresponds to 0.5 – 1 gram of fresh yeast. Water and yeast to dissolve and leave to stand for 10 minutes.
In the meantime, weigh the rest of the ingredients, flour and salt into a bowl and mix with the breadcrumbs. When the flour and salt are mixed well, you can add the yeast water and start kneading on the lowest level.
It is very important to stick with it during this flour milling process, because each flour is different and it will take longer or shorter until you get a stable flour structure.
As soon as the dough starts to form and separate from the mixing bowl, beat the dough by increasing the speed to medium. It will become soft and should separate from the mixing bowl. As soon as this happens, turn off the machine and let the powder sit in the machine for 10 minutes.
After 10 minutes, beat the dough again on medium speed for 1 minute and then place it in a double to triple volume container so that the dough has enough space to rise. This is covered with air and the dough is left to rise for 24 hours at a temperature of 22 to 24 degrees.
After the so-called “room proofing”, place the entire dough on a well-covered work surface and gather the dough together like a paper. Attention! Don’t roll, just fold. This keeps the air in the dough and gives it a smooth coating. Now divide the dough into 4 equal parts of 300 grams each and repeat the folding to get 4 perfect, smooth, firm and round pieces.
My personal advice is now to put the pieces of flour in 4 containers of the same size (round would be much better) with a lid and let the dough rise again for 24 hours, but this time in a refrigerator at 4 degrees. 4 If containers are not available, use a large box with enough space between the dough pieces to prevent them from clumping together.
After the dough goes through what is called “cold proofing”, it is returned to room temperature for 3 hours before filling the pizza. Because if the dough is too cold, it is very difficult to remove it by hand.
Place enough semola rimasinata on the work surface to shape the dough well and press firmly into the center of the dough. Then move up in circular motions, light pressure and outward pull. Always make sure there is enough flour on the work surface so that the dough does not stick and press the edges. Leave this the size of your thumb as it is, because you will get a perfectly airy edge, which is essential for napolitana pizza!
And now you can do this with a lot of love and any receipt you like.
Napolitana addition
- 1 can of San Marzano tomatoes
- Mozzarella di Bufala Campana 1 pack
- Fresh basil
- olive oil
preparation
If the canned tomatoes are not already cleaned, clean them and season them with salt. Cut the buffalo mozzarella into slices and soak in a tin for 30 minutes.
preparation
Punch out the pizza according to the recipe, spread the tomato sauce evenly with a spoon, leave a thumb width and do not spread the sauce. Spread the Mozzarella di Buffalo on the pizza and place in the oven or pizza oven. When ready, take out and garnish with fresh basil leaves and drizzle with olive oil.