Warum das funktioniert
Das ist der Eine. Das klassische neapolitanische Pizzateig-Rezept, das professionelle Pizzabäcker verwenden. It requires patience—48 to 72 hours of cold fermentation—but the reward is a crust with complex flavor, a p
Zutaten
- Tipo 00 flour500g
- Cold water (15°C)325ml
- feines Meersalz12g
- frisch yeast2g
- Extra virgin Olivenöl15ml
Zubereitung
- Dissolve yeast in a small amount of the cold water. Let it sit for 5 minutes.
- Combine flour and salt in a large bowl. Make a well in the center.
- Gradually pour in the yeast water and remaining cold water. Mix with a fork, then by hand until a shaggy dough forms.
- Knead on a lightly floured surface for 10–12 minutes until smooth and elastic. Der Teig sollte den Fensterscheibentest bestehen.
- Gib Olivenöl and knead for another 2 minutes until fully absorbed.
- Form into a tight ball, place in a lightly oiled container, cover with plastic wrap.
- Refrigerate for 48–72 hours. The dough should roughly double in size and develop a slight tang.
- Remove from fridge 2 hours vor dem Backen. Divide into 250g balls, shape tightly, and rest covered at room temperature.
- Stretch gently by hand—never use a rolling pin. Start from the center, working outward, leaving a 1.5cm rim.
- Top and bake at the highest temperature your oven allows (250–300°C) on a preheated stone or steel for 8–12 minutes.