Luigi's Contemporary Neapolitan Pizza Recipe
Recipe:
Flour La 8 Plus - 1.5 KG
Water - 1.050 Litres
Salt - 45 Grams
Yeast - 3 Grams
Timings:
Increase mixer speed after 3 minutes.
Salt must be added at 7 minutes.
Total dough mixing time is 15-16 minutes.
Methods:
Start by adding 850ml into your mixer or bowl. Make sure that your water is cold if it is a warm day.
You then take your yeast and dissolve it into the water.
If you are using a mixer, put it onto a low speed and add half of your flour.
You can continue to gradually add the rest of your flour, ensuring you don’t create lumps in the mixture.
After 3 minutes you can increase the speed of your mixer (from 70 to 120 if using a Sunmix machine).
After 7 minutes you will need to add the salt. Sprinkle in the salt ensuring that it is incorporated throughout the dough and not situated in one place.
Once you have added the salt you need to slowly add your remaining 200ml of water. Water needs to be incorporated into the dough drop by drop over 6 to 7 minutes. This is to keep a good structure within the dough.
After 15-16 minutes your dough should be complete, taking on a pumpkin-like shape.
Make sure you check the temperature of your dough. We want our dough temperature to be under 22-23 degrees.
Cooking times and temperatures:
If you are preparing your pizza in a wood oven the temperature needs to be between 380 - 400 degrees.
If you are cooking in an electric oven, 380 degrees is perfect.
Your Pizzas should be ready within 90-120 seconds. Make sure you continue to turn your pizza and check the base.
