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Neapolitan Pizza Dough (With Thin Crispy Bottom and ZERO FLOP)

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  • Neapolitan Pizza Dough (With Thin Crispy Bottom and ZERO FLOP)

    I travel to Spain last month and I eat at a pizzeria and I never had pizza like this. It was totally Neopolitan Style but had ZERO Flop.... 99% of the time it is soft and alot of flop. it was like it had the Thin Cripsy crust and then soft above the crust. The Edges were Soft and puffy with little crisp like normal Neo- Style...

    Anyone know how they do it?

    Chris

  • #2
    I'm going to guess a combination of hot oven and well proofed dough. We recently had really delicious pizza in a town near ours and I asked the chef about his dough recipe. Turns out, his dough is exactly the same recipe as mine, but he does a 3 day cold proof, where I usually do not do longer than 1 day. So, I need to try that myself!
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    • #3
      Originally posted by MarkJerling View Post
      I'm going to guess a combination of hot oven and well proofed dough. We recently had really delicious pizza in a town near ours and I asked the chef about his dough recipe. Turns out, his dough is exactly the same recipe as mine, but he does a 3 day cold proof, where I usually do not do longer than 1 day. So, I need to try that myself!
      Want to share your recipe ? and instruction? how hot is your oven?

      Thanks

      Chris

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      • #4
        Sure thing Chris!

        I use the very standard Caputo “00” Classica or similar flour recipe:

        620-630 ml water
        1 kg Caputo “00” Classica flour
        30 g salt
        1-2 g – half teaspoon of dry yeast

        This, for me, makes 6x 300mm (12") pizzas.

        I usually mix sift the flour into the water and once I've sifted in roughly a third of the flour, I add the yeast and I mix the slurry well, using room temperature water. Then I add another third of the flour and the salt and finally I add the last 1/3 of flour and knead.

        My oven is usually at around 600-650 degC, but the floor is a little cooler, maybe 475-500 degC.

        Regards,
        Mark
        Last edited by MarkJerling; 07-04-2022, 07:48 PM.
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        • #5
          Originally posted by MarkJerling View Post
          ?…but he does a 3 day cold proof, where I usually do not do longer than 1 day. So, I need to try that myself!
          Hey Mark, I use your basic recipe too but I always bulk proof overnight and up to 1.5 days in the refrigerator, then I bring halfway to room temp, divide into 245-255 gram balls, cover and back in the refrigerator 1 to 2 days more until my pizza party.
          I am a big fan of ‘3 days ahead’ for the added complexity of dough, added flexibility/texture of the dough and it has the added benefit of less to do on Pizza Day .
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          • #6
            Originally posted by Dino_Pizza View Post
            Hey Mark, I use your basic recipe too but I always bulk proof overnight and up to 1.5 days in the refrigerator, then I bring halfway to room temp, divide into 245-255 gram balls, cover and back in the refrigerator 1 to 2 days more until my pizza party.
            I am a big fan of ‘3 days ahead’ for the added complexity of dough, added flexibility/texture of the dough and it has the added benefit of less to do on Pizza Day .
            Hi Dino

            I think I need to get my beer fridge set up for dough! That way I can cold proof without filling the whole regular fridge with dough balls!

            Kind regards,
            Mark
            My 42" build: https://community.fornobravo.com/for...ld-new-zealand
            My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

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