Carmine's Pizzeria Same-Day Dough
A straightforward Italian pizzeria direct dough with fresh yeast, around 65% hydration and salt near 3%, scaled here per kilo of flour. A long 15-20 hour room-temperature puntata is followed by 4-6 hours of balls in wooden boxes, baked in under a minute.
A straightforward Italian pizzeria direct dough with fresh yeast, around 65% hydration and salt near 3%, scaled here per kilo of flour. A long 15-20 hour room-temperature puntata is followed by 4-6 hours of balls in wooden boxes, baked in under a minute.
Ingredients
Method
Mix flour, water, salt and the crumbled fresh yeast into a smooth, well-developed dough.
Bulk ferment (puntata) at a controlled room temperature for 15 to 20 hours.
Divide into 190-210 g balls and arrange in wooden proofing boxes.
Proof the balls (appretto) 4 to 6 hours.
Open to about 27-28 cm and bake in a very hot oven for 50-70 seconds.
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