Author Topic: Suggar in Dough  (Read 116 times)

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Offline Julian_175

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Suggar in Dough
« on: February 23, 2015, 10:21:52 AM »
Hello everyone,

I want to create a "neapolitanische" Pizza Dough (sorry, I don't found any better translation).
The most recipes I read says:
- flour 00 (405)
- warm Water
- yeast
- salt

A few weeks ago, I tried a recipes with 500g flour, warm Water, some yeast, salt and 30g Sugar.
What are you saying about sugar? Yes or No?

Have anybody a very good recipes for an neapolitanische Pizza-Dough for me (how much flour, water, yeast and salt?)

Offline TXCraig1

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Re: Suggar in Dough
« Reply #1 on: February 23, 2015, 11:13:13 AM »
There is nothing wrong with adding sugar to dough per-se. Why do you think you need it? Your dough wouldn't technically be Neapolitan, but that doesn't mean it won't be good.

In any case, 6% (30/500) is a lot of sugar for a pizza dough.
Pizza is not bread. Craig's Neapolitan Garage

Offline Julian_175

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Re: Suggar in Dough
« Reply #2 on: February 23, 2015, 01:28:20 PM »
Okay thank you. The sugar effects, that the flour raise a lot (fermentation). But next I try it without sugar.
What do you think about this recipes:

- 1.000kg flour (00)
- 0,55L warm Water
- 10g Leavening
- 25g sea salt

What about Olive Oil? Isn't it necessary for the flour? Regular I put 4 Table Spoon into the Tureen before I mixed it

Offline Don Luigi

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Re: Suggar in Dough
« Reply #3 on: February 23, 2015, 01:36:32 PM »
Per Kilo of flour I'd go with 600 ml water as a start, 27 Gramm of salt and 1.5 gr fresh cake yeast. Ferment for 24 hours. At least 12 hours in balls. Go over to the neapolitan part of the forum...alot of reading awaits you...
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