Скачать или смотреть The best pizza recipe. One dough is all you need. Neapolitan pizza, NY style pizza, contemporary.

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8:55 portioning
11:55 making dough balls
20:08 making neapolitan margherita pizza (the dough only in 8H in the room temp.)
24:40 making contemporary neapolitan margherita pizza (24H in the fridge and 3H in the room temp.)
28:58 making contemporary neapolitana margherita pizza (48H in the fridge and 3H in the room temp.)
42:26 launching white pizza
47:15 launching pepperoni pizza
48:33 making NY style pizza

Preparing pizza is a simple process. Water, yeast, flour and salt. It is the basis of the pizza that was created in Naples and is the basis of most of the currently known pizza styles. Optionally, olive oil can be an excellent addition to the dough (but it won't be 100% Neapolitan pizza ... but it doesn't have to be).
And the process? It all depends on the conditions in which we prepare and store the dough.
I have 22-24 degrees Celsius at home and this recipe is based on these conditions. Why do I urge you to use a fermentation refrigerator? Thanks to cold fermentation, it is possible to control the temperature and prepare similar dough in different homes, locations and countries (only controlling short fermentation times at room temperature). My refrigerator temperature is 4-5 degrees Celsius. Remember that each recipe is a set of theoretical guidelines. The most important thing is practice.

My 4 dough balls BASIC recipe:
435 g cold water for 65% hydration (410 for 62% for the beginners) Cold water (from the fridge) allows you not to overheat dough. Useful especially in summer. When it is colder, you can use cold tap water.
665 g bread flour (strong one) or 00 w270 (f.e. Caputo Pizzeria) or more. You can also put 90% of 00 and 10% of whole wheat like Caputo Tipo1 for the flavor and texture). W270 means that the flour has a minimum of 12.5 grams of protein per 100 grams of flour. If you want a pizza with a higher hydration of 65% -70%, it is worth using flour with 13-13.5 grams of protein. The W index determines the strength of the flour and its ability to absorb water.
1 g of fresh yeast or 0.5 g of instant yeast I prefer fresh yeast. They are more effective and give a better end result.
20 g of sea salt. Salt strengthens the gluten mesh. Also give flavor to the dough. It is a preservative for the dough and supports long fermentation process.
10 g of olive oil (if you want to do an AVPN Neapolitan style dough you should skip it) It is a preservative for the dough and stabilizes baking. Thanks to the oil, the cornicione is under greater control, and the air bubbles in it have a uniform structure. Oil also gives flexibility and color to the dough, prevents from drying. It is especially reccomended for pizzas made in a home ovens with a lower temperature of heating.
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I prepared a recipe from the video for 62% hydration. Perfect for beginners. Six dough balls of 275 grams and one 225 grams(NY). I needed that much dough balls, keeping the proportions from the basic recipe for 4 dough balls. The easiest way is to simply multiply or divide the basic recipe as needed.

1165 grams of flour (80% Caputo pizzeria 00 flour, 20% Caputo Tipo1) 725 grams of cold water 1.7 grams of fresh yeast (0.85 instant) 36 grams of salt (pink, Himalayan - that's what I had) 22 grams of olive oil.


This video features music created using Drum Pad Machine. Available on Google Play, https://play.google.com/store/apps/de....