Neapolitan pizza

[Sussan ScoolinaryTeam]

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]

Hey there Markus!👋

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