Author Topic: Una Pizza Napoletana Dough  (Read 2504 times)

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Offline supachicken

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Una Pizza Napoletana Dough
« on: September 19, 2012, 08:54:50 AM »
Hi Guys,

Does anyone have any insight to the dough at una pizza napoletana?

There is a video called naturally risen on YouTube.

From what I can see its around 20KG caputo with a very high hydration - looks like he has a good chunk of yesterday's dough going in to.

Lastly the dough balls look big to me I'm guessing 270g + ?

Love to here some feedback.

Offline The Dough Doctor

  • Tom Lehmann
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Re: Una Pizza Napoletana Dough
« Reply #1 on: September 19, 2012, 09:26:23 AM »
From the looks of the dough, it appears that the absorption is around 65%, maybe just a little less.
Tom Lehmann/The Dough Doctor

Offline TXCraig1

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    • Craig's Neapolitan Garage
Re: Una Pizza Napoletana Dough
« Reply #2 on: September 19, 2012, 10:12:26 AM »
Here are my thoughts based on the Naturally Risen video and another named Pure and Simple:,10237.msg89810.html#msg89810
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage