Recette de Poolish pour Pain et Pizza : techniques et Astuces
Bruno Pizza · bruno-pizza.com · Original
Neapolitanas labeled by the source
DietVegan. 3 ingredients checked. Reviewed: flour, water, yeast; all plant.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration · 800 to 950°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (1)
- flourmes farine de blé type 55n/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese100 millilitres eau tiède
- over cheesemes levure fraîche de boulanger
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