laNapoletana 2.0
Dough refrigerated for 18 hours and dough balls at room temperature for 4–6 hours
Ingredients (room temperature 22–24°C):
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1000 g type 0 flour “laNapoletana 2.0” – Molino Dallagiovanna
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620 g water (62%)
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3 g fresh brewer’s yeast (0.3%)
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27 g salt (2.7%)
Method (final dough temperature 23–24°C, spiral mixer):
Mix all the ingredients (using 80% of the total water) on first speed for 5 minutes. Add the remaining water and continue mixing for another 8–9 minutes (still on first speed). Transfer the dough to a lightly oiled container and let it rest at room temperature for 45 minutes (if the dough quantity is large, place it immediately in the refrigerator). Then refrigerate the dough at +4°C for 18 hours. Divide into 240–250 g balls and let them proof in dough trays at room temperature (24°C) for 4–6 hours. Bake at 430–460°C for about 60 seconds (when the dough ball temperature has reached 18°C).
Note:
The amount of water may vary depending on your preferred dough firmness. Yeast quantities and proofing times may vary depending on the temperature of your workspace. If the dough batch is very large, reduce the yeast to 0.2% and place the dough container directly in the refrigerator immediately after mixing.
