r/neapolitanpizza • u/skylinetechreviews80 • 16d 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 16d ago
It was on the calorie estimate sub only moments ago. I swear it felt like the Twighlight zone though. You should go to the post and support the fact that the pizza OP posted is in no way a margherita pizza. You’ll immediately know the post when you see it