Fri Jun 30, 2023

24 hour / Direct-mix 65% hydrated neo-Neapolitan pizza dough (00 flour)

Before focusing on advanced techniques, try conquering the basics. A consistent direct mix is fundamental when preparing a large amount of dough or when the conditions are unknown.

In a direct mix, all ingredients are mixed together - simultaneously or sequentially - in a single bowl and then kneaded by hand or with a mixer. At 65% hydration, the dough is somewhat easy to work, (it doesn't stick too much) and the resulting pizza can have a soft, chewy crust.

24 hour is the minimum cold fermentation time to develop some crust taste and texture. This is also convenient for a busy schedule: start the process TODAY at 9 AM and make pizza TOMORROW at 1 PM (allow 2 hours before balling and 2 hours before cooking).

TECHNIQUE

  • Fit a stand mixer with a dough hook and add the cold water, the yeast and half of the flour.
  • Using a wooden spoon, mix flour and water to form a rough mix and let sit for 15 minutes.
  • Add salt to the remaining flour, start the mixer on SPEED MID-LOW/2
  • Slowly add to the mixing bowl, preferably with an oxygenating gesture.
  • Knead for about 8 minutes or until the "punto pasta": the dough should be beautiful.
  • Remove from the mixer and finish by hand with a few folds.
  • Form a tight ball and lay, seam down, in a slightly oiled airtight food-grade plastic container.
  • Let rest for two hours at room temperature, interrupting with a few fold every 30 minutes.
  • Refrigerate for 22 hours
  • Remove from the refrigerator and let rest at room temperature for 2 hours.
  • On a lightly flour surface, divide the dough into 4 equal pieces and form balls.
  • Let rest covered for 2 hours at room temperature.

RECIPE

CLICK HERE TO VIEW THIS RECIPE ON ZaMatic! 

Yields 4 individual pizzas
2 hour rest Room temperature
22 hour rest Refrigerator

FLOUR	656g	100%
WATER	427g	65%
SALT	17.1g	2.6%
YEAST	1.803g	0.27%

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