Pizza Trilogy - Neapolitan

Exploring Neapolitan Pizza

Episode Description

Join us as our host Dan DaRocha and resident test baker, Scott McCrimmond, discuss recipe and technique for preparing a classic Neapolitan Style Pizza. This is a segment of our Pizza Trilogy episode of Baker’s Insight.

Baker’s Percentage

R

Water (85°F | 29.44°C)

70

R

Salt

3

R

Yeast (Instant)

0.6

R

Flour

100

1x Recipe

R

Water (85°F | 29.44°C)

700

R

Salt

30

R

Yeast (Instant)

6

R

Flour

1000

2x Recipe

R

Water (85°F | 29.44°C)

25.2

R

Salt

1.1

R

Yeast (Instant)

0.22

R

Flour

36

Methodology

Wet Ingredients

Dissolve salt into the water. Once fully dissolved, add yeast and stir until yeast is also dissolved.

Mixing

Using a spiral mixer, combine both flour and wet ingredients. Mix on first speed for 3 – 5 minutes, and then mix on second speed for 4 – 6 hours.

Bulk Fermenting

After mixing, all the dough to bulk ferment for 2 hours at room temperature.

Dividing

After bulk fermenting, proceed to divide the dough into 300g portions.

Secondary Fermentation

Allow the portioned dough to ferment at room temperature for 4 – 6 hours. The dough will be ready for use after the first 4 hours of the secondary fermentation.

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About Erika Record Baking Equipment

Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: www.erikarecord.com.

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