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Author Topic: Problems with the Napolitan pizza Dough  (Read 316 times)

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Offline brunobonfa

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Problems with the Napolitan pizza Dough
« on: October 14, 2021, 06:04:42 PM »
I been making some pizzas using youtube tutorials watching chefs around the globe mainly italians (Gennaro Contaldo, vito iacopelli and the master Johnny Di Francesco). Some went well, some not, lately I am facing some issues regarding the dough, I followed the recipe in the back of the 5stagioni flour - Johnny Di Francesco recipe that is ( 600 ml – 2.5 cups water (room temperature, 1 kg – 35 oz Le 5 Stagioni Napoletana Pizza Flour, Tipo 00 (RED), 30 g – 5 teaspoons of salt, 1-2 g – half teaspoon of fresh yeast) demonstrated inthe link bellow, so I went for half of it, I used then >>> 500gm flour, 300ml water room temp., 15g salt and 1g of fresh yeast from Czech Republic brand.

If you check the video of the recipe you can see after he knead the dough his dough is very flat and soft, I coudnt reach that with my, it looks cracked, I knead it for about 15minutes, i followed straight all details the said in the video, here in Prague now is 9º degrees celsius, the temperature of the ambient could influence on that?

This attached photo is the dough after knead, before dough rest in dump cloth.

What guys do you think i am doing wrong of not getting the dough so soft and flat like Johnny?

Thanks

Video of the recipe:
« Last Edit: October 14, 2021, 06:06:27 PM by brunobonfa »

Offline Pizza_Not_War

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Re: Problems with the Napolitan pizza Dough
« Reply #1 on: October 14, 2021, 07:52:34 PM »
His hands have kneaded lots of dough and are therefore more efficient. I suspect that if you let your dough rest for a few hours you can stretch and fold to a nice smooth dough ball. That's assuming you did it by hand. When I do by hand I just combine ingredients in bowl and come back to finish in a few hours.

Offline brunobonfa

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Re: Problems with the Napolitan pizza Dough
« Reply #2 on: October 15, 2021, 02:20:23 AM »
His hands have kneaded lots of dough and are therefore more efficient. I suspect that if you let your dough rest for a few hours you can stretch and fold to a nice smooth dough ball. That's assuming you did it by hand. When I do by hand I just combine ingredients in bowl and come back to finish in a few hours.

Thanks a lot ¨Pizza_Not_War, following the recipe I let it to rest under a damp cloth for about 2 hours, and after that I could do I think, a very well shaped balls. take a look!!!
Now I will let it to rest overnight (24hrs) then i will bake it, then lets see the results of the baked dough.
Ty for the help.
« Last Edit: October 15, 2021, 05:26:52 AM by brunobonfa »

Offline drainaps

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Re: Problems with the Napolitan pizza Dough
« Reply #3 on: October 15, 2021, 03:31:36 AM »
I second this.

1) Gestures and timings of professional chefs seem simple to replicate but they’re not. Their one-minute kneading might be far more efficient than my five-minute kneading ???

2) Provided your dough is well mixed, give it time and a few stretch and folds before balling , it will automatically get stronger and smoother.

3) Autolysis is your best friend, especially with some flours. It will work wonders on making dough smooth and easy to stretch with minimal kneading.

Hope this helps.

His hands have kneaded lots of dough and are therefore more efficient. I suspect that if you let your dough rest for a few hours you can stretch and fold to a nice smooth dough ball. That's assuming you did it by hand. When I do by hand I just combine ingredients in bowl and come back to finish in a few hours.

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