Neapolitan pizza with Sponge

INGREDIENTS

SPONGE

Pura Flour Type 1 1000 g 80%
Water 550 g 55%
Fresh Yeast 10 g 1%

REFRESH AFTER 18 HOUR TO 4°

Sponge 1550 g
Water 150 g 15%
Salt 25 g 2,5%
Fresh Yeast 5 g 0,5%

METHOD
FOR MAKING THE SPONGE:
Knead the flour with the yeast and water for about 5 minutes at first speed, making sure all the flour is absorbed.
Put the dough in an oiled container, cover well and refrigerate at +4°C for about 18 hours.

FOR REFRESHING:
Put the pre-ferment, yeast, and part of the water in the kneader and start kneading.
TIPS
Once gluten net is properly formed, add salt and the rest of the water and switch to second speed to facilitate a proper kneading.
Suggested final temperature of the dough is about 24°C.
Let the dough rest for about 30 minutes and then cut it into portions (about 250-270g) and shape them gently.
Place the portions in the dough box and leave to rise until doubled.
Bake in a hot oven at 380° after filling as desired.

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