@shebakesourdough: Sourdough Neapolitan-Style Pizza 🅡🅔🅒🅘🅟🅔 (Makes 3 regular pizzas) 400g 00 Flour 60g Levain (at peak) 272g Water 12g Salt 🅜🅔🅣🅗🅞🅓 ➡️ Mix water, levain, flour and salt together until the flour is fully hydrated with no dry flour bits. Rest for 30 min. ➡️ Do 1 set of stretch-and-fold, rest 30 min ➡️ Do 2 sets of coil folds, 30 min apart ➡️Divide into 3 equal portions (dough weight ~ 245g). Shape into balls. ➡️ Cold retard for 12-48 hours ➡️ Remove dough from the fridge and proof at room temp until double. ➡️ Turn the dough out onto a bed of semolina or rice flour and proceed to shape the pizza. ➡️ Place the dough on the pizza peel and add your desired toppings with a drizzle of olive oil. ➡️ In a swift action, launch the pizza into the oven. ➡️ Bake at 425C for 90 sec with 2 rotations in between. If you’re baking in a regular home oven, crank your oven to its highest temp setting (~250-300C) and bake for 5-10 min. . . . . . . #Sourdough#homebaking#homemadebread#guthealth#pizza#neapolitanpizza#bread#bake#artisanbread#explorepage#fyp#recipes#homecooking#Recipe#tutorial#naturalfermentation#asmr#satisfying#sandwich#bakersoftiktik#levain#shebakesourdough#homebakery#italianfood#sourdoughstarter#bakingtipsandtricks#天然酵母#天然酵母パン

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Thursday 21 November 2024 16:11:06 GMT