How to make the best Classic Neapolitan Pizza dough by hand

Yo! Join me in my home kitchen and make a hand made Classic Neapolitan dough with me. As with my Commercial process it's all about the final dough temps to get things consistent. I'm always shooting for 23-24ºc.

For this video I used:
1kg of Molino Dallagiovanna Napoletana 00 flour
620 grams or ml of Cold tap water at about 15ºc
1.6 grams of fresh yeast
30 grams of fine sea salt

With a Room temp of about 18ºc this dough will be ready to bake in about 14 to 18 hours. Make it at 8pm and it’s ready for lunch the next day.

Check the yeast table in the video for yeast levels depending on your fermentation time and room or fridge temps but remember the flour you use matters.

Hope you enjoyed this one. links below..

Check out my full Food Truck dough recipe video here    • The Peddling Pizza Neapolitan dough recipe.  

Want the dough tray, flour and other bits delivered to your door? Then check out https://warehousepizza.co.uk/product/...

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For all things Gozney ovens: https://tidd.ly/4fJvowR

5% off at Sunmix UK : https://www.pizzasolutions.co.uk/pedd...

The camera I use: Insta 360 go 3s
https://www.insta360.com/sal/go-3s?ut...

Thermapen: https://thermapen.co.uk/thermapen-the...

for everything else: https://linktr.ee/PeddlingPizza



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