Impasto pizza napoletana 48 ore fatto in casa passo passo

Neapolitan pizza dough 68% hydrolyzed, 48 hours (maturation and leavening), homemade step-by-step Note: For those who want to double the quantities to make more dough, the only amount you don't need to double is the yeast, which should be added at a rate of half a gram per kg. For example: 1 kg of flour 1.5 g of yeast 1.5 kg of flour 2 g of yeast