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Author Topic: Neapolitan pizza fermentation time  (Read 172 times)

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Offline Yak

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Neapolitan pizza fermentation time
« on: June 17, 2021, 06:40:15 PM »
Hi all,

I am trying to get my head around rising and fermentation. Bulk vs ball.
I have searched and read a lot of threads on these forums and have come across the table developed by Craig (Thank you Craig!)

What I am confused by is if the times in these tables are for bulk fermentation or for after balling?

I.e. would you:

1. Knead
2. Then let it ferment for the duration as per Craig's tables in the bulk form
3. After that Ball, roll out then bake

Or

1.Knead
2. Let it sit for 1-2hours for the initial rise
3. After that ball
4. Let the balls ferment for the duration as per Craig's table
5. After that Roll out and then bake?


Or

Have I completely missed the mark?


Offline billg

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Re: Neapolitan pizza fermentation time
« Reply #1 on: June 18, 2021, 01:31:20 AM »
In a nutshell, Lets say the table predicts the dough would be ready in 24 hours.  Mix the dough, let in bulk ferment for say 12-18 hours, then ball for the remaining time, then start the baking process.  The chart predicts the estimated time the dough will be ready.  You can choose how long to bulk and ball for based on personal preference.  It really comes down to trial and error.  There are many other factors to consider but if you follow the chart, the dough should be ready at the predicted time.

Offline Yak

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Re: Neapolitan pizza fermentation time
« Reply #2 on: June 18, 2021, 02:05:32 AM »
Thanks Billg that makes perfect sense.

This might be a silly question but the % of yeast I assume that is % by weight?

Is it the percentage of just the flour you put in? Or is it the percentage of the entire mix (flour, water, salt and yeast)?

Offline billg

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Re: Neapolitan pizza fermentation time
« Reply #3 on: June 18, 2021, 11:47:04 AM »
Thanks Billg that makes perfect sense.

This might be a silly question but the % of yeast I assume that is % by weight?

Is it the percentage of just the flour you put in? Or is it the percentage of the entire mix (flour, water, salt and yeast)?

It would be based on flour weight as a %

Offline amolapizza

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Re: Neapolitan pizza fermentation time
« Reply #4 on: June 18, 2021, 06:24:26 PM »
There are many ways... :D

Here we normally use a % of yeast referring to the flour weight, which is known as a baker's percentage.  Italians normally use grams per liter of water.  When you start discussing preferments, then things can get really confusing! :D

Edit:  It's really mostly a question of time and temperature, but other factors such as the hydration and the amount of salt used also play a part.  Other factors are how hot the dough got during mixing and how fast if cools off if the ambient temperature changes.  Best course of action is to be consistent in workflow and temperatures, and then to adjust the yeast depending on previous results.
« Last Edit: June 18, 2021, 06:31:08 PM by amolapizza »
Jack

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