Pizza Napoletana - Dough, Fermentation and the Home-Oven Method

Pizza Napoletana - Dough, Fermentation and the Home-Oven Method

Baker's percentages, cold and room-temperature fermentation schedules, hand-stretching, and how to get a leopard-spotted crust from a domestic oven.

What is inside

• Baker's Percentages
• Flour and Gluten Strength
• Mixing and Kneading
• Fermentation Schedules
• Balling and Proving
• Hand-Stretching, Never Rolling
• Sauce and Toppings
• The Home-Oven Method
• Troubleshooting

Plus a printable reference table, a printable cooking log, and a questions and answers section.

Format

16-page PDF, A4, print friendly. Instant download after checkout. Readable on phone, tablet, laptop or printed.

Digital product - no physical item is shipped.