I have 2 questions about napoletan pizzas.
1st question :
Do you think that what I do is good ?
Flour 100% CAPUTO 00 RED BAG
Cake Yeast 0.1%
Kneading : 20mn
Bulk rise : 18 hours at room temp
Balled : 4-5 hours at room temp
Do you think is it good ?
2nd question :
If I ball the dough at 8h00am, do you think that the dough balled will be good to put in the oven at 20h00 (8h00 pm) OR I will have to reballed the dough 4-5h before putting them in the oven ?
Thank you very much for yours answers.