Farina 5 Stagioni Pizza Napoletana

Type “00” italian flour with high protein content, able to maintain the gluten structure over a long time. Structured and resistant, it is used to make Neapolitan long maturation dough. It is balanced to enhance dough elasticity over strength.

Flour Type: 00

Preparation:

Ingredients:
- 1kg of flour
- 30g of salt
- 40g - 45g of olive oil
- 540-570 ml of cold water
- 1g of dry yeast or 2g of natural yeast

Recipe
- Mix flour and yeast in the mixing bowl at minimum gear speed for 5 min.
- Add water & mix always at minimum gear.
- 3 min after adding water, add salt.
- Five minutes after, add the oil.
- Mix for 7 min such that dough temperature when finished is 24⁰C.
- Remove the mix & leave it to rest for 15 to 20 min on working table at room temperature covered with nylon film.
- Cut dough into 200g balls.
- Put dough in plastic and cover with film.
- Rest dough one hour in plastic containers at room temperature then put it in fridge at 4 degrees overnight or at least for 8 hours.

Cooking:
- Dough must be removed from fridge 1 to 2 hours before cooking.
- Electrical oven: 300 degrees: 100% top and 10% on ground.