I've always enjoyed a good looking Neapolitan pizza. You know, the ones with the puffy, slightly burned crust. I have probably baked dozens of them during the last couple of years, but only recently did I become satisfied enough with my recipe to feel comfortable sharing it.
I've started baking again, and I think I'm really getting nice results. On top of it, they are reproducible! In that post, I'll walk you through my favorite recipe step-by-step.
Nouvel essai, nouvelle réussite! Cette fois, j'ai testé deux nouvelles techniques (l'autolyse et le pétrissage stretch and fold) et j'ai augmenté la proportion de farine complète.
- 200g de levain
- 360ml d'eau
- 600g de farines (430g de T55, 50g de T65 et 120g de T110)
- 10g de sel
Rien de …