Mediterranean Pizza with Napoletana Rossa

Ingredients

1000 g
Napoletana Rossa flour

650 gr
water

27 gr
salt

10 gr
dry sourdough

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Introduction

Type “00” Napoletana Rossa flour can maintain the gluten structure for a long time. Structured and resistant, it is ideal for doughs that embrace Neapolitan tradition, even for extended maturations. Balanced to favor the dough’s extensibility over its toughness.

Proceedings

Place all the flour in the mixer and start to aerate it. Add 550 g of water and dry yeast. After five minutes, add the salt and the remaining 100 g of water. Final dough temperature: 23°C.

First rise: let rest in bulk for 24 hours at controlled temperature (+4°C).

Portioning: form balls weighing 260 g.

Second rise: let rest for 3-4 hours at room temperature.

Shaping: stretch the dough on a floured surface.

Topping and baking: in the oven at 350°C for 2 minutes.