Pizza Nopoletana
Ingredients
.44 ounces salt
.11 ounces instant yeast
14 ounces water, ice cold (40 degrees F)
Notes: Makes 2, 14 inch pizza
_____________________
3 x to make six pizzas
60.75oz flour
1.32 oz salt
.33 oz instant yeast
42 oz ice cold water
Directions
1. Stir together the flour, salt, and instant yeast. knead for 7 minutes
2. separate into 6 even balls, place in ziplock and place in refrigerator for 12 hours or overnight or up to 3 days
3. On day you plan making the pizzas pull dough out of the refrigerator and let rise for 2 hours before cooking
4. Place baking sheet in oven at least 45 minutes before place dough onto sheet.
5. dip hands in semolina flour or corn meal and bounce and pull dough on fist or roll out, top with toppings and then slide pizza on stone.
6. Cook at 500 for 8 minutes
Comments