Beautiful pies and amazing outdoor kitchen. In the interest of increasing the forum's collective knowledge of NP pizza, would you mind posting your dough recipe, mixing method, and fermentation protocol? I am sure many members are curious but too shy to ask. .
Thanks in advance
Thank you Chau.
The ingredients i use are :
5 Stagoni Gold Flour 14% Protein W390 18-21 hours rising time
DeCecco San Marzano Tomatoes
Podere Dei Leoni Mozzarella di Bufala Campana
Per 1 kg of flour
620 ml of cold water
1 gram of fresh yeast but depends on the weather.
30 grams of fine sea salt
Add salt to water firstly and dissolve
Add quater flour and mix well
Then add fresh yeast and dissolve between fingers
Then keep adding rest of flour and mix by hand until you can take it out of the bowl
Mix by hand 5 min on and rest 5 mins until silky smooth. This could take up to half an hour.
Then i let it rest for 2 hrs covered on my bench.
After which i make my dough balls 250 grams and place them in my pizza containers in a cool dry place to rise for a further 18 to 21 hrs.