By Andy TheMasterBaker
Pizza Dough
Professional style Neapolitan pizza dough. Gives you that crunchy outside with a soft and fluffy inside. Also great for Detroit style pan pizza.
Updated at: Thu, 17 Aug 2023 02:46:48 GMT
Nutrition balance score
Good
Glycemic Index
75
High
Nutrition per serving
Calories2204.4 kcal (110%)
Total Fat6 g (9%)
Carbs462.7 g (178%)
Sugars5.8 g (6%)
Protein62.3 g (125%)
Sodium3113.9 mg (156%)
Fiber16.5 g (59%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Make poolish the night before:
Step 2
200g flour
Step 3
200g water
Step 4
Pinch yeast
Step 5
Mix well and let ferment for 12-16 hours.
Step 6
Next day:
Step 7
400g flour
Step 8
230g water
Step 9
salt
Step 10
sugar
Step 11
yeast
Step 12
Mix the salt into the flour
Step 13
Warm the water to about 100f
Step 14
Add yeast and sugar and dissolve.
Step 15
Add the water to the poolish and mix together, add the flour and mix well.
Step 16
Let the dough rest for 20 minutes
Step 17
Knead the dough until you achieve a successful windowpane test
Step 18
Divide the dough and store in the fridge for up to 7 days. I like the taste and texture after two or three days in the fridge.
Step 19
You can make pizza now, let the dough ball rest on the counter until doubled in size, then you’re ready. Can take up to 2 hours to proof.
Step 20
250 gram dough balls should make about a 12” pizza.
Step 21
Use a pizza steel preheated to 550f in your home oven.
Step 22
Also great for pan pizza or Detroit style. Use a cake pan or cookie sheet and bake at 425f
Notes
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