No it was a bulk rise for 1 to 2 hours then a 7 to 8 hour rise for the individual dough balls. Ideally for soft wheat four nothing more than 24 hours. If you want to extend the rise mixing a higher protein flour with the 00 or doing a cold fermentation is possible. The approved “Verace Pizza Napoletana” - (Vera Pizza Napoletana). Recommends rising temperature from 16 to 22c, and recommends no longer than 24hrs. If I want a longer fermentation I usually use an indirect method like Biga or poolish . Either way all produce fantastic results I encourage finding but you like best 👌. My apologies for the long answer lol.
It’s not all about the dough, it’s all about the passion , bravo!!
You definitely know how to make a good pizza!
Thank you so much. Getting better everyday 👌
Awesome ! So the dough balls weren't put in the fridge at all prior to using them ?
No it was a bulk rise for 1 to 2 hours then a 7 to 8 hour rise for the individual dough balls. Ideally for soft wheat four nothing more than 24 hours. If you want to extend the rise mixing a higher protein flour with the 00 or doing a cold fermentation is possible.
The approved “Verace Pizza Napoletana” - (Vera Pizza Napoletana). Recommends rising temperature from 16 to 22c, and recommends no longer than 24hrs. If I want a longer fermentation I usually use an indirect method like Biga or poolish . Either way all produce fantastic results I encourage finding but you like best 👌. My apologies for the long answer lol.
@@itsallaboutthedough405 no don't apologise at all. More information about it the better. Cheers and thanks
Voll gruselig das Abwiegen 😂
You don't get out much , do you? 🤣🤣🤣