Pâte à Pizza Napolitaine avec autolyse - 70% d'hydratation - 20h de maturation

I make a Neapolitan dough with 70% moisture and leave it to mature for 20 hours at room temperature (21°C). To compensate for the inefficiency of my mixer, I decide to autolyse it for 5 hours. Download my FREE e-book "THE SECRETS OF NEAPOLITAN PIZZA" 👉 https://www.olivierpoizat.com/secret-... 🍕 MY TRAINING COURSES 🍕 PASTA BELLA: https://olivierpoizat.fr/formation/pa... PIZZA TOPPING: https://olivierpoizat.fr/formation/to... MAGIC BIGA: https://olivierpoizat.fr/formation/ma... PASTA MADRE: https://olivierpoizat.fr/formation/pa... CONSULTING: https://olivierpoizat.fr/prestations-... MY WEBSITE: https://olivierpoizat.fr/ 🍕5% discount on Effeuno ovens with this discount code: UJEH2VLJ Link to Effeuno ovens: https://www.materielpizzadirect.com/2... Pizza Recipe with 70% Hydration: 5-hour Autolysis: Flour: 455g Water: 273g Final Dough: Entire Autolysis Flour: 51g Water: 81g Yeast: 0.38g Salt: 12g Bulk Proofing: 15 hours at 21°C Dough: 5 hours at 21°C 🍕Keep following me: Facebook: https://www.facebook.com/Olivier-Poiz... Instagram:   / poizatolivier   Subscribe to my YouTube channel to be sure to see my next videos:    / olivierpoizat   🍕Pizza flours: Caputo cuoco: https://amzn.to/2B7Sz2d Caputo classica: https://amzn.to/2L8zbXx Caputo pizzeria: https://amzn.to/2QFzmPt Caputo rosso rinforzato: https://amzn.to/2C3PIcr 🍕The equipment I use: Bread pan Dough Containers: https://amzn.to/2TZk3kv Plastic Dough Containers: https://amzn.to/3lopKUw KitchenAid Artisan: https://amzn.to/2QmE7dD Dough Cutter: https://amzn.to/2x54kEM Pastry Horn: https://amzn.to/2NCArG4 Silk Brush: https://amzn.to/2QpWUVE Infrared Thermometer 0°C-550°C: https://amzn.to/2x3XoZt Pink Marble Slab 55x35 (different from mine): https://amzn.to/2Ou6GV1 Pizza Scissors: https://amzn.to/2Sz6Dcm Pépita Firestone: https://amzn.to/2I1dagp 🍕 Who am I? A pizza enthusiast for many years, I spent a lot of time researching information, documenting myself, asking questions, and conducting hundreds, perhaps even thousands of tests before achieving a satisfactory result. At the same time, I developed breadmaking skills in general, having developed a manual kneading method that can be applied to all yeast doughs, whether using ancient wheat flours and sourdough, or strong flours and yeast. I would like to share this experience with you and help you create exceptional products.