In this days in Liverpool it’s strangely hot weather. Feels like summer, fellas like holiday, feels like Italy! To celebrate we decided to have a pizza party in our back garden using the ROCCBOX oven, perfect for Neapolitan style pizzas. We were spoiled for choice with ingredients this time.
PIZZA NAPOLETANA RECIPE
1Kg pizza flour (00)
650ml water
1.5g fresh yeast (0.5g dry)
27g salt
Dissolve the yeast in 600ml water and add it to the flour, mix on slow speed for about 5 minutes. Add salt with the remaining water, mix for a further minute, then fast speed for another 5-7 minutes, until the dough is smooth and elastic. Shape the dough into a ball and transfer to a plastic container with a lid on (or a salad bowl with cling film). Leave it for an hour at room temperature and then moved it into the fridge for about 18 hours. The day after take it out and shape it into balls weighing 230-260g, cover them again and let them prove at room temperature for another 6-8 hours depending on how warm it is. Cook it at 450C° for 60/90 seconds. ENJOY!
FRITTO 