Marc Vetri’s Naples Style Pizza Dough Recipe at 70% Hydration

Name: Marc Vetri’s Naples Style Pizza Dough Recipe at 70% Hydration
Prep time: 30 min
Total time: 30 min
Cuisine: American, Italian
Ingredients: 2⅔ cups King Arthur bread flour; 1½ cups water at 45°F (7.2°C); .03 ounces fresh yeast ((or 0.3 grams active dry yeast, about a scant 1/8 teaspoon)); 1½ cups water at 55°F (12.8°C); .05 ounces fresh yeast ((or 0.6 grams active dry yeast, about generous 1/8 teaspoon)); 4⅔ cups King Arthur bread flour; 3½ teaspoons fine sea salt

Instructions

Prep:30min

This dough is meant to be baked at 500° to 600°F (260° to 316°C), perfect for a home oven and a kamado-style grill. Try this dough recipe when making Kamado Grilled Sausage Pizza. The real secret to flavor in this dough is giving it plenty of time to ferment low and slow.

Updated at: Mon, 10 Jun 2024 21:49:36 GMT