![]() ![]() I realise that it has become popular to cold proof dough. They make proofing your dough so much easier, especially if you’re planning on doing pizza parties and making a lot of pizza! There’s a link to some on Amazon below.Īnd don’t forget to prove your dough out of direct sunlight! Too much heat can kill the yeast or cause overproving. I can highly recommend pizza proofing boxes. Proofing your dough at room temperature is recommended – take a look at pizza proofing boxes on Amazon here There are quite a few variables that you can change in this pizza dough calculator, which will affect the quality of the pizza that you make. Aside from this flour, most 00 flours should work fine. I have provided a link to Caputo 00 flour on Amazon here and below below (a large chef’s bag). It is one of the more widely available “professional” pizza flours. Note: Caputo 00 pizza flour is an excellent option, especially for Neapolitan style pizza. In which case, you should probably at least filter it or use bottled water. The type of water used is also mentioned (medium-hard), though I wouldn’t worry about this unless have particularly poor quality tap water. It is also recommended that a strong 00 flour is used (though you can achieve good results with strong bread flour). If you want to check out the official documentation, you can take a look at it here. It specifies many things, including: amount of water (hydration), amount of salt, amount and type of yeast, and prove time and temperature. I have read through the official Neapolitan document very carefully. ![]() This recipe calculator will help you to make authentic Neapolitan pizza ![]()
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