Neapolitan pizza dough

Name: Neapolitan pizza dough
Ingredients: 1 kg soft wheat flour la napoletana type 0.0; 750 g water (about 4°C); 20 g Oil; 25 g Fine salt; 6 g ph4 dallagiovanna

Discover the recipe for the perfect Neapolitan pizza dough. An ideal base for your Neapolitan pizzas.

Ingredients

1kgsoft wheat flour la napoletana type 0.0

750gwater (about 4°C)

20gOil

25gFine salt

6gph4 dallagiovanna

Preparation

Mix the flour with the PH4 for about 1 minute to aerate.
Add about 90% of the water.
Mix gently for about 10 minutes and add the remaining 10% of water at the last moment.
Add the salt.
Mix at a slightly higher speed until a temperature of 22°C is reached.
Add the oil.
Continue mixing until a maximum temperature of 25°C is reached.
Let the dough rise in bulk for about 30 minutes.
Portion the dough to the desired weight and store for at least 24 hours and up to 72 hours in the refrigerator at 4°C.
Bake the pizza within about 60 to 90 seconds at 430-485°C.