RecipePizza Trilogy – Neapolitan

Episode Description

Join us as our host Dan DaRocha and resident test baker Scott, discuss recipe and technique for preparing a classic Neapolitan Style Pizza. This is a segment of our Pizza Trilogy episode of Baker’s Insight.

Recipe

Baker’s Percentage
Water (85°F | 29.44°C) – 70
Salt – 3
Yeast (instant) – 0.6
Flour – 100

1x Recipe
Water (85°F | 29.44°C) – 700
Salt – 30
Yeast (instant) – 60
Flour – 1000

2x Recipe
Water (85°F | 29.44°C) – 25.2
Salt – 1.1
Yeast (instant) – 0.22
Flour – 36

Methodology

Wet Ingredients
Dissolve salt into the water. Once fully dissolved, add yeast and stir until yeast is also dissolved.

Mixing
Using a spiral mixer, combine both flour and wet ingredients. Mix on first speed for 3 – 5 minutes, and then mix on second speed for 4 – 6 hours.

Bulk Fermenting
After mixing, all the dough to bulk ferment for 2 hours at room temperature.

Dividing
After bulk fermenting, proceed to divide the dough into 300g portions.

Secondary Fermentation
Allow the portioned dough to ferment at room temperature for 4 – 6 hours. The dough will be ready for use after the first 4 hours of the secondary fermentation.

About Erika Baking Equipment

Erika Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more!