I tested Neapolitan pizza dough recipes from FAMOUS PIZZA CHEFS and THIS ONE was the BEST!

Video Description

I tested 3 top Neapolitan pizza dough recipes to find out which one is best! Recipes ****Franco Pepe**** Franco Pepe Dough: https://www.finedininglovers.com/article/make-chefs-table-pizza-like-franco-pepe#:~:text=While%20it's%20still%20liquid%2C%20he,prove%20for%2010%2D12%20hours.&text=Taking%20the%20dough%20and%20cutting,for%20another%202%2D4%20hours. ○ 1 Liter of Water ○ 800 grams 00 Flour ○ 800 grams 0 Flour ○ 44 g salt ○ 5 g yeast ○ Directions § Add a little flour and all the water and salt to bowl § While it's still liquid, add the sourdough starter (one handful is what he showed in the video but it could have been more) § Add more flour § Add yeast § Add more flour until all flour is used and work it for around 20 minutes § Bulk ferment for 10-12 hours (covered) § Next day: □ Fold 4 corners of dough to center and form into large ball □ Cut dough into 250 gram "pats" and form into balls Rest balls for 2-4 hours ****Nancy Silverton**** Nancy Silverton dough: https://www.seriouseats.com/nancy-silvertons-pizza-dough-recipe Plus see the video interview where she talks about longer fermentation times here: https://www.youtube.com/watch?v=jRRxG-jOqV8 Mozza Cookbook: https://amzn.to/3zWYZny ○ Adapted Recipe § 22 Oz (624 grams) warm water (100 degrees) § 1 tsp active dry yeast (3 grams) [I used instant yeast] § 26 Oz (737 grams) unbleached bread flour [I used 00] □ 369 grams for the sponge § 1/2 Oz (14 grams) dark or medium rye flour § 1 1/2 Tsp (4 grams) Wheat Germ § 1 Tbsp (14 grams) Kosher salt ○ Sponge § 15 oz (425 grams) warm water (100 degrees) § 1 tsp active dry yeast (3 grams) [I used instant yeast] § 13 Oz (369 grams) unbleached bread flour [I used 00] § 1/2 Oz (14 grams) dark or medium rye flour § 1 1/2 Tsp (4 grams) Wheat Germ ○ Add to the sponge § 7 oz warm water (100 degrees) § 13 Oz (369 grams) unbleached bread flour [I used 00] [Ended up using 589 grams] - maybe the bread flour she calls for in recipe absorbs more water. □ Add water and dough □ Mix for 2 mins on low □ Add salt (14 grams) □ Mix on medium for 6-8 mins until dough pulls away from sides of bowl □ [I had to add several handfulls of flour and it still didn't pull away from the sides so I just poured it in the bowl to see what would happen] □ Ended up using a lot more flour to get it to separate from sides (220 grams extra) □ Plastic wrap and leave out one hour, then fridge overnight Make 250 gram balls and proof 3 hours ****Modernist Cuisine**** Modernist Pizza Neapolitan Pizza Dough (From Modernist Pizza Book): https://amzn.to/481AORe - 380 g water (70 f) - 0.24 g Instant dry yeast - 610 g Caputo Pizzeria 00 flour - 0.06 g meat tenderizer - 12.15 g Salt - Method: - Mix water, yeast, flour and meat tenderizer in mixing bowl - Mix on low to shaggy mass - Add salt, mix on medium until dough stretches but does not break and you can see light through it (I found it helpful to transfer it out of the bowl and knead it to finish it) - Place in covered tub for 24 hours to bulk ferment Divide into 250 g balls, proof 3 more hours