Pizza Neapolitan with GMI Italiana ‘0’ Pizza Flour
Ingredients:
- 1kg GMI Pizza Italiana ‘0’ Pizza Flour
- 1-3g dry yeast
- 600ml water
- 30g salt
- 30g extra virgin olive oil
Method:
- Put the flour, yeast and 480ml of water (80% of the total) into the mixer and switch it on at speed level 1.
- After 1 minute, slowly add the remaining water
- After 4/5 minutes add the salt and mix for a further 5 minutes
- Add the oil, and continue to mix for 10 minutes at speed 1 and if available, 5 minutes on 2nd speed level (otherwise mix for 16/18 minutes at speed 1 until dough is soft and homogeneous)
- Leave the dough to rest for 20 minutes
- Divide the dough into pieces and make dough balls
- Set aside in covered boxes and allow to rise for 1/2 hours at room temperature
- Put the boxes into the fridge at 4°c for 2-3 hours before use (alternatively leave to rise for 6-10 hours in the boxes at room temperature)
- When ready, roll out the pizza dough and add your sauce or toppings and bake at high temperature (320 / 350 °c) for 3 minutes