Скачать или смотреть Le 5 Stagioni Napoletana Pizza Flour Recipe: 63% Hydration Pizza Dough | 24 Hour pizza

In this video we will be using le 5 stagioni napoletana pizza flour, at 63% hydration over 24 hours.

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Ingredients
1kg le 5 stagioni napoletana pizza flour
630g water
20g salt
2g yeast
Plus pizza toppings of your choice

Method
Add 630g water to a mixing bowl, add the 2g yeast to the water and mix until all the grains have disappeared.

Gradually add the le 5 stagioni napoletana pizza flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.

Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.

Use some flour to scrape out the dough that has stuck to the bowl.

Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 20 minutes

Once smooth shape into a tight ball, cover with a mixing bowl and rest for 1 hour

After 1 hour uncover and mix in 20g salt.

Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 18 hours at room temperature.

After 18 hours split the dough into 230g dough balls and place in a dough tray or plastic containers.

Let the dough balls rest for 4 hours

After 4 hours you are ready to make pizza.

Remove the pizza dough ball from the container onto some semolina.

Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.

Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.

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Enjoy

Mat and Oliver

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