The dough itself,is generally of a high Hydration 65-68% water on flour and require a flour with a 12.5% Protein content, however it is possible to use dough with lower hydration 59-60% of water.
Dough Recipe
6 dough ball of 280g each,
1 kg Type 00 or 0 Flour
650 g water
27 g fine sea salt
1 g instant Yeast or 2 fresh yeast
Dough making method
To start off, add 90% of the water and the yeast into the mixer, or (in a large bowl if you are kneading by hand) allowing the two to mix until the yeast is dissolved. Slowly add 50% of the flour in. Allow this to mix briefly. Continue to let the mixer incorporates the ingredients and gradually add the rest of the flour.
Once the dough starts to come together after about 6-7 minutes add in the salt and half of the remaining water, once salt has been incorporated add gradually the rest of the water.
Mixing time must be about 12-15 minutes (it depends of the mixer).
Finally ensure the dough has a good consistency and turn off the mixer.
Transfer the dough from the mixer to a plastic containers and allow to rest covered with cling film at room temperature (16/18 degrees) leave the dough between 12-18 hours, it won’t double in size but it will be bigger, and the yeast will have done its magic.
Once the dough has rested, cut the dough into size as required.
The dough will be ready after 4-6 hour, but they will last even longer at room temperature.
If you want to keep some of dough for another day, refrigerate them as soon as they are balled up.
INGREDIENTS FOR 12″ PIZZA
Serves 2
50 G Truffle sauce
50 G SCAMORZA ( Italian smoked cheese)
70 G FIOR DI LATTE
50 G WILD MUSHROOMS (clean and slice the Mushrooms and season
with a pinch of salt, black pepper and a drizzle of EVO oil)
Open your dough and focus on spreading the gases to the edge, this come with the Neapolitan Characteristic of the Cornicione.
Spread the Truffle sauce with a table spoon and leave the edge clear,add the smoked cheese the fior di latte and the wild mushrooms.
Now you are ready for baking your pizza!
COOKING
Professional Pizza Oven: Cook between 60-90 seconds at 430 C degrees.
Household Oven: If you are using a Grill Oven, place your pizza stone in and get it to Max.
The stone could get to 300 C degrees, Cook Between 3/4 minutes.
Afterwards add a drizzle of Monocultivar EVO Oil to enhance the smell and taste of these fantastic ingredients!
The long proving time will make your dough reach in aroma, Flavor and create a light and easy digestible base.
And don’t forget what the Neapolitan say:
PE FA’ E COSE BONE CE VO’ TIEMP’ (you need time to do something good)
