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Beranda / ★★★★★ 897 Reviews: My BEST #Recipes >> Neapolitan Pizza Dough

★★★★★ 897 Reviews: My BEST #Recipes >> Neapolitan Pizza Dough



★★★★★ 897 Reviews: My BEST #Recipes >> Neapolitan Pizza Dough

 #drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

 This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

 Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

 All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)


You’ll Need:

 369 grams Italian 0 or 00 flour - I like Molina Caputo 

 236 grams water 

 10 grams salt 

 How to Make:
  1. Feed your starter if utilizing. Put a container of water in the ice chest. Leave for 8 hours or somewhere in the vicinity. 
  2. Measure out your flour, water, salt and yeast. You need a scale to do this. Mugs and tablespoons are excessively uncertain. 
  3. Utilizing a sourdough starter 
  4. Add the water and salt to the blending bowl of your stand blender. Include approximately 2/3 of the flour and blend physically. 
  5. Add the starter to the wet blend. 
  6. Utilizing moment dry yeast 
  7. Add the water to the bowl. Include 2/3 of the flour and the dry yeast and blend physically. 
  8. Include the salt. 


 Make the mixture 
  1. Turn your stand blender on to it's most reduced setting. Blend for about a moment and a half. Include the rest of the flour. 
  2. Keep blending until the clock goes off (six minutes). Take a gander at your mixture. On the off chance that it's one strong ball, it's ready. If not, run your blender for one more moment or something like that. 
  3. Expel the mixture from the blending bowl. Massage physically 25-30 times. 
  4. Spread and let rest for 12 minutes. Utilize a clock. 
  5. Following 12 minutes, complete 2-3 slap and creases. That is portrayed in the content above. 
  6. Spread and let rest an additional 12 minutes or something like that. Set a clock so you remember. 
  7. Following 12 minutes, rehash the slap and overlay. Put the whole mixture ball into a Tupperware. Store the mixture in the room you used to quantify the temperature and choose how much yeast you need. Give the mixture a chance to sit for around 24 hours. 
  8. Following 24 hours ball the batter. Utilize your scale to enable you to partition the batter. I shoot for around 307 grams. 
  9. Spot it into round Tupperware holders. Let sit an additional 24 hours. 
  10. When you are prepared to cook, open the batter. Dress the pizza to your taste. Cook the pizza at 750F or so for around 90 seconds. Focus. At these temperatures things can turn out badly, quick. 


 Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)

 http://glebekitchen.com/2018/09/10/neapolitan-pizza-mixture/