🔥 80 Neapolitan Pizzas from Scratch – Professional 70%💧

Описание: 🔥 80 Neapolitan Pizzas from Scratch – Professional (70%💧)

Comment: „Book"📕 if you want to learn dough management by yourself.

48h fermentation. Clean, elastic, airy.

Pre-ferment (Big Batch):
6,600g flour (W340)
3,000 ml cold water
10g fresh yeast

Mix & rest 2 h

20h @fridge

Refresh with:
6, 600g Flour (W300)
5940 ml water (cold)
29g fr. yeast
330g salt

Mix until smooth
(6 Minutes @low speed, 7 Minutes @high speed)

Divide into 280 g dough balls

20h@ fridge

Take out 4h before needed
Let them prof @ Roomtemperature

🔥Bake at your favorite temp

Hydration: 70%
Fermentation style: Cold & slow
Flour strength: mixed

Ideal for: Crispy but airy crusts

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