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(Experiment 106) Cold Fermentation Neapolitan pizza

Instructions

    TIme reference are just an example here, refer to what you have inputted into Pizzapp.
  • Add water + salt to a bowl, mix with your hands
  • Add about a quarter of the flour and mix; this is to prevent the salt from burning the yeast
  • Add the yeast
  • Add the rest of the flour and mix with your hands.
  • When most of the clumps of flour are gone and it’s making somewhat of a ball, dump it on the countertop and knead the dough for 5 minutes. You should have a nice soft dough.
    • You can also use a standmixer to do this although I would recommend you add a few more minutes of kneading to get better results.
  • Put the dough in an airtight container for 2 hours at room temperature then put it in the fridge.
  • After 20 hours (CT I had set) take it out of the fridge
  • Gently remove dough from the container, put on a clean surface, separate, and make balls.
  • Put them back in the container and cover them loosely for 4 hours( my total RT leavening was 6 hours , but before going in the fridge it had sit on the countertop 2 hours so, it require another 4 hours at room temperature ) . Note that the warmer it is in your house, the less time is required. This will give time for the yeast to wake up and eat all the sugars and give it a nice puff when you bake it.
  • Stretch, bake and enjoy