Yields: 6 portions (270 g dough)
Components
1 kg Flour – T45
600 g Water
2 g Dry Yeast
26 g Salt
Mixing Method
1. Mix all ingredients together into a mixing bowl.
2. Mix for 15 minutes.
3. Remove dough from bowl and place in container. Rest for 20 minutes.
4. Perform the stretch and fold technique after 20 minutes.
5. Rest for 20 minutes.
6. Portion dough and shape into balls. Place into a covered container. Rest for 24 hours in fridge.
Cooking Method
Remove dough from fridge. Keep it covered. Store at room temperature for 2-3 hours until ready to make pizzas.
Place onto semolina flour. Stretch the dough into a round shape, make it flat in the middle, with puffy sides to form the ‘cornicione’ – the distinctive feature of Neapolitan pizza. (Watch the reels for technique tips—like stretching and shaping)
Cover with the sauce and toppings of your choice. (Check out Pizza Gabriel’s Instagram for creative pizza ideas and ingredient preparation tips.)
Cook in oven – Hot as possible !
Enjoy responsibly.
ADB
Recipe courtesy of Mr. Gabriel Reboul as heard on ‘at the chefs table podcast’