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  Neapolitan pizza

  Posted by Markus Grigo on November 8, 2024 at 10:02

  Hello

  I am wondering why you don´t show the dough mixer inside, while kneading the dough. Is et a spiral mixer or hook. They mix very different. Will the mixing time be the same? Temperature of flour, water?

  Regards

  Markus Grigo

  Sol Damiani replied 1 month ago 3 Members · 2 Replies
• 2 Replies

• 

  Sussan ScoolinaryTeam

  Administrator

  November 8, 2024 at 15:06

  Hi Markus.

  In the preparation video, Chapter 3, Lesson 13, “Direct Kneading with Mixer Using 00 Flour,” at minute 2:33, you can see the type of hook the chef used to make the dough on the table.

  For Neapolitan pizza dough, the ideal flour temperature should generally be between 18°C and 22°C. Keeping ingredients at a moderate temperature helps control the fermentation time and prevents the dough from overheating during kneading.

  As for the water, the chef indicates using cold tap water in the recipe. Its temperature may vary depending on the region and the season, but it is usually between 10°C and 15°C. If you want to be more precise, you can measure the water temperature with a thermometer to ensure it’s in the ideal range for the recipe. If your environment is very warm, you might cool the water slightly to achieve more controlled fermentation.

  We hope this information is helpful.

  Best regards.

  

  

  
• 

  Sol Damiani

  Administrator

  November 8, 2024 at 17:26

  Hey there Markus!👋

  Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

  I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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