The Number One DOUGH RECIPE I use for ALL MY PIZZAS 🤫

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Interested in the BISCOTTO STONE? Produced from a very special clay mixture and volcanic ash in Naples according to ancient traditions. The porous stone and low thermal conductivity enable pizza baking at very high temperatures without a scorched bottom. Follow the link for more details:
http://bit.ly/3ZpFF9g

After researching and testing, I found my go-to recipe for modern and explosive Neapolitan pizza. The secret it's in its pre-fermentation. Follow along to get THE BEST result you could ever imagine.

Pre-fermentation

500g flour
250g water
1.5g dry yeast

Mix for 5 min then rest 24 hrs in the fridge

The Day After

All of our pre-fermentated dough
125g Water
1g Dry Yeast
15g Salt

Mix and ball up. 1 Hr at room temp then 5 to 48 hrs in the fridge.

KITCHEN EQUIPMENT USED IN THIS VIDEO:
Biscotto Stone: http://bit.ly/3ZpFF9g
This FLOUR: https://amzn.to/3Y4NYqf
Dry Yeast: https://amzn.to/3m4gURQ
Food Mill: https://amzn.to/41vGn75
Ooni Koda 16: https://amzn.to/41noCa1
KitchenAid: https://amzn.to/3Z2RhQ1

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I'm proudly inspired by the cinematography of some amazing channels here on YouTube like Liziqi, Maji, Cat's Kitchen, W Table, Summer Kitchen, Honeykki, Haegreendal, Cooking Tree, Her 86M2, and many more....

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