Pizza Trilogy - Neapolitan
Exploring Neapolitan PizzaEpisode Description
Join us as our host Dan DaRocha and resident test baker Scott, 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
Water (85°F | 29.44°C)
70
Salt
3
Yeast (Instant)
0.6
Flour
100
1x Recipe
Water (85°F | 29.44°C)
700
Salt
30
Yeast (Instant)
6
Flour
1000
2x Recipe
Water (85°F | 29.44°C)
25.2
Salt
1.1
Yeast (Instant)
0.22
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.
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: erikadev.mystagingwebsite.com.
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