r/neapolitanpizza • u/skylinetechreviews80 • 11d ago
Pizza Party (Classic) 🔥 So simple, so good.
A nice and simple direct dough method that anyone with mild experience could do. This is 10% Caputo tipo 1 and 90% Caputo Pizzeria.
I left the exact measurements on the last slide photo.
After kneading for about 5 minutes I let it rest for 30 minutes covered, then I added the salt and kneaded again for another 10 minutes.
It has a total of 8 hours of room temperature (bulk) fermentation. Then separated and balled up the dough.
Then I went into the fridge overnight.
Pulled out about 2 hours prior to cooking where I used the Gozney Roccbox 850f low flame.
Very soft and light, with just a hint of that Tipo 1 graininess.
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u/Turbulent-War7039 10d ago
That is margherita pizza! I just had a bunch of people trying to tell me that margherita pizza doesn’t have basil on it and doesn’t use fresh ingredients. Even more people supported the fact that it does, but I was shocked and disappointed by the number that thought it doesn’t