napoletana pizza

By slebel

Ingredients

• 4 flour + 1.5
• 1 tsp yeast
• 1.5 cup water
• 1 cup sourdough
• 3 t salt

Preparation

Step 1

The flour and water should sit together for at least 20 minutes before kneading begins. It's a CRITICAL step. Some say that you should mix just the flour and water together, then after 20 minutes add the salt and yeast, then mix. Others say you can add all the ingredients at the beginning. I have found very little difference.

Pour all the ingredients into the mixer, except just use 75% of the flour for now. So all of the water, salt, poolish (Video of Poolish), Instant dry Yeast (if used) and 75% of the flour are put into the mixer. Everything should be room temperature or a bit cooler.

Mix on lowest speed for 1-2 minutes or until completely blended. At this stage you should have a mix that is drier than a batter, but wetter than a dough. Closer to batter probably.

Cover and Let it rest for 20 minutes.

Start Mixing on Low speed for 8 minutes. 5 minutes into it start adding flour gradually.

Let it rest for 15-20 minutes

310g per 13" pie