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Pizza Dough from Naples



4 portion(s)


  • 900 grams flour
  • 500 grams water
  • 10 grams fresh yeast
  • 25 grams salt, ^
  • !!! Attention !!!! From here on is the 1/2 portion:
  • 450 grams flour
  • 250 grams water
  • 5 grams fresh yeast
  • 10 grams salt (2 Tsp)
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation



    Put all ingredients into mixing bowl and 5 min. Dough mode let rest 6 -12 hrs  (the longer the better) - I store itin a T...w...bowl in the refrigerator and take what I need when I need it. Super pizza dough, but also ideal as a basis for German Flammkuchen. (Keep an eye out for the recipe. It will be my next online) Note: if you are in a hurry, this dough can be made with slightly warm water with the same quantities. The dough should rest about 30-40 minutes at room temperature ... then it can be worked with. The dough does not have the slightly sour smell, but the it is just as easy to work with process and the pizza is pretty crisp.


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