Neapolitan Pizza Direct Dough


Versatile Flour type 0 1000 g
Water 680 g 68%
Salt 25 g 2,5%
Fresh Yeast 5 g  0,5%

Put the flour, yeast and about 70% of the water into the machine and begin to knead.
Once the gluten net is formed, add the salt and the rest of the recipe water.
Switch to the second speed to facilitate kneading.
Recommended final dough temperature is 25-26°C.
Place the dough in an oiled box and cover well.
Then store it in the refrigerator at +4° for about 16-18 hours.
Divide the dough into portions, even if the dough is cold, and place them in the appropriate dough boxes to let them rise.
When leavening is complete, fill as desired and bake in a hot oven at 380°C.

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