How to make the best Classic Neapolitan Pizza dough by hand
Yo! Join me in my home kitchen and make a hand made Classic Neapolitan dough with me. As with my Commercial process it's all about the final dough temps to get things consistent. I'm always shooting for 23-24ºc. For this video I used: 1kg of Molino Dallagiovanna Napoletana 00 flour 620 grams or ml of Cold tap water at about 15ºc 1.6 grams of fresh yeast 30 grams of fine sea salt With a Room temp of about 18ºc this dough will be ready to bake in about 14 to 18 hours. Make it at 8pm and it’s ready for lunch the next day. Check the yeast table in the video for yeast levels depending on your fermentation time and room or fridge temps but remember the flour you use matters. Hope you enjoyed this one. links below.. Check out my full Food Truck dough recipe video here • The Peddling Pizza Neapolitan dough recipe. Instagram: / peddlingpizzas For all things Gozney ovens: https://tidd.ly/4fJvowR 5% off at Sunmix UK : https://www.pizzasolutions.co.uk/pedd... The camera I use: Insta 360 go 3s https://www.insta360.com/sal/go-3s?ut... Thermapen thermometers: https://818bsb-cp.myshopify.com?bg_re... for everything else: https://linktr.ee/PeddlingPizza #Peddlingpizza #Gozney #pizzatruck
The Peddling Pizza Neapolitan dough recipe.
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