INGREDIENTS
- Time:
- – Meals 1800 kg.
- – Water 1 L.
- – Sal 50 g.
- – Yeast 3 g.
- Margarita:
- – Peeled tomatoes 80 g.
- – Olive oil 5 g.
- – Mozzarella 100 g.
- – Basil leaves.
- – Grated Parmesan cheese.
- – Sal.
- 4 cheeses:
- – Mozzarella.
- – Provolone.
- – Blue cheese.
- – Parmesan.
PIZZA NAPOLETANA margherita and 4 cheeses with a spectacular dough
PROCEDURE:
1. Put a liter of water in a bowl, dissolve the required quantity of yeast and add 10% of the entire flour.
2. Then add the yeast and add the remainder of the flour step by step till you attain the specified dough. This course of ought to take 10 minutes.
3. Then knead for 10/quarter-hour utilizing the kneading approach. For the Neapolitan: The dough mustn’t persist with your fingers, it needs to be comfortable and elastic.
4. After kneading, let it ferment for two hours.
5. Separate into 200 to 250 g buns.
6. After forming the buns, one other fermentation takes place for 4 to six hours.
7. Stretch the dough with a motion from the middle outwards and with the stress of the fingers of each fingers.
8. Assemble the pizza with the chosen topping.
