Author Topic: Napolitan verace pizza with natural yeast  (Read 78 times)

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Offline SAUZER.ITALY

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Napolitan verace pizza with natural yeast
« on: Today at 11:10:54 AM »
HI  guys !!! i'm italian  ;D, we're all pizza lovers and I am attaching some of my creations
Cooking in fal 60/80 seconds.(wood-fired oven),
1000 g flour, 8% natural yeast, 29 g salt, 640 grams of water.
autolysis at 4 hours + 14 hours rest + 6 primer (I do not know how to spell it in English) ...
regards Renato  :pizza:


Offline SAUZER.ITALY

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  • Location: italia
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Re: Napolitan verace pizza with natural yeast
« Reply #1 on: Today at 11:41:24 AM »
HI  guys !!! i'm italian  ;D, we're all pizza lovers and I am attaching some of my creations
Cooking in fal 60/80 seconds.(wood-fired oven),
1000 g flour, 8% natural yeast, 29 g salt, 640 grams of water.
autolysis at 4 hours + 14 hours rest + 6 primer (I do not know how to spell it in English) ...
regards Renato  :pizza:

Offline parallei

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Re: Napolitan verace pizza with natural yeast
« Reply #2 on: Today at 11:51:23 AM »
Welcome Renato!

Many people here also use a natural yeast - lievito naturale.  In english, a lievito naturale is called a sourdough or sourdough starter. With 8% starter, what temperature do you ferment your dough at?

Nice pizza. :chef: 

Offline SAUZER.ITALY

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  • Location: italia
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Re: Napolitan verace pizza with natural yeast
« Reply #3 on: Today at 11:57:55 AM »
thanks for the welcome PARALLELI !  :D :D and thanks for the translation  ;D
sorry for my English, I use a translator.
the mixture has a temperature of about 19/20 I use a cell at a controlled temperature for the summer. Email and do not go beyond the 24/25 h of leavening.
Your forum is very nice.


 

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