In short. A thick, Neapolitan-style dough: 800 g of pizza flour with 200 g of soft wheat flour, milk as well as water, and olive oil. Yeast started separately in a little flour and water.
Ingredients
- 800 g of flour for pizza
- 200 g of soft wheat flour
- 50 g of fresh yeast
- 200 g of milk
- 250 g of lukewarm water
- 50 g of extra virgin olive oil
- 1 tablespoon of sugar, 1 tablespoon of salt
Method
1. The starter. Melt the yeast in some of the lukewarm water and add just enough flour to make a smooth liquid. Cover and let it rest.
2. The dough. Combine the two flours with the sugar and salt, then work in the starter, the milk, the rest of the water and the oil.
3. Rising. Knead until smooth and let it rise until doubled.
Salt and yeast, kept apart. Starting the yeast separately, away from the salt, is the reason this method is written down in two stages. Salt in direct contact slows the yeast right at the moment it needs to get going.
More on the bread and pizza page.
