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Napolitan Pizza
🇧🇷Brazil
•View in original language
(Português)
72 hour(s)
3 servings
Jacimário Santos
@jacimrio- Ingredients
- Recipe
- Caputo Cuoco Flour600 g
- Mineral water420 g
- Pink salt15 g
- Dry Yeast1 g
- Italian tomato300 g
- Mozzarella cheese450 g
- Basil to taste
- Start the yeast, for 30 minutes, put the salt in the water and incorporate the wheat little by little, when you reach half of the wheat, put the yeast, after mixing all 4 ingredients, place the dough on a stainless steel table, and knead, as the dough has 70% hydration, make the kneading using the Bertinet technique, 40 folds per kneading, repeat 3 times with 20 minute intervals, then make a puntata of about 2 hours, or the dough almost double in size, then make 3 balls of 350g, and place in the fridge for 72 hours, at a temperature of about 7 degrees, on the day of making the pizzas, take it out of the fridge 2 hours before and bake in an oven with 420g in the ballast, preferably wood or gas!
- The sauce is just bruised to get pieces, salt, olive oil, basil
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