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Robenco15

Robenco15

On 11/11/2021 at 7:45 PM, Chris Hennes said:

Levain-Based Neapolitan Dough (KM p. 80)

 

They provide recipes for levain-based versions of their nine basic doughs, so tonight I made Neapolitan-style pizza with levain instead of commercial yeast. It's an easy dough to work with and shape, with good flavor, but the texture is a bit chewier than I prefer in pizza.

 

20211111-DSC_2581.jpg

 

20211111-DSC_2583.jpg

Last question as I’m making this dough tomorrow. 
 

Did you follow the recipe exactly? “20 min. bench rest and then shaped into balls and into the fridge”? I have found sourdough pizza dough that gets a cold ferment benefits from a RT bulk ferment between 2 and 4 hours. It gives the levain a chance to get going. Too soon into the fridge and it never gets a chance to develop.

Robenco15

Robenco15

On 11/11/2021 at 7:45 PM, Chris Hennes said:

Levain-Based Neapolitan Dough (KM p. 80)

 

They provide recipes for levain-based versions of their nine basic doughs, so tonight I made Neapolitan-style pizza with levain instead of commercial yeast. It's an easy dough to work with and shape, with good flavor, but the texture is a bit chewier than I prefer in pizza.

 

20211111-DSC_2581.jpg

 

20211111-DSC_2583.jpg

Last question as I’m making this dough tomorrow. 
 

Did you follow the recipe exactly? “20 min. bench rest and then shaped into balls and into the fridge”? I have found sourdough pizza dough that gets a cold ferment benefits from a RT bulk fermen5 between 2 and 4 hours. It gives the levain a chance to get going. Too soon into the fridge and it never gets a chance to develop.

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