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Anya Rossi

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Have you ever wanted to make Neapolitan-style pizza but didn't prepare the dough a day or two in advance? Well, this is the recipe that will change your life! You can still enjoy delicious Neapolitan-style pizza on the same day, in just 3 hours! 🍕😍 Recipe for 3 dough balls (285g each), 70% hydration: 1. Mix the ingredients Mix all the ingredients together: 500g flour, 350g water, 12g sea salt, and 3g instant dry yeast. 2. First rest Once all the ingredients are incorporated, form a shaggy dough ball and place it back in the bowl. Cover and let it rest for 30 minutes. 3. Stretch and fold After 30 minutes, perform the first stretch and fold for about one minute. Cover the dough again and let it rest for another 30 minutes. Then, perform one more stretch and fold. 4. Shape the dough Transfer the dough to your work surface and shape it into a smooth dough ball. Cover and let it rest for another 30 minutes. 5. Make the dough balls After 30 minutes, divide the dough into 3 equal portions (approximately 285g each) and place them in individual dough containers. Let them rest for another 1.5 hours. Stay tuned for the part 2, or check the full video on my YouTube channel! 🍕 #pizza #dough #recipe #love #7thfloorpizza

Have you ever wanted to make Neapolitan-style pizza but didn't prepare the dough a day or two in advance? Well, this is the recipe that will change your life! You can still enjoy delicious Neapolitan-style pizza on the same day, in just 3 hours! 🍕😍 Recipe for 3 dough balls (285g each), 70% hydration: 1. Mix the ingredients Mix all the ingredients together: 500g flour, 350g water, 12g sea salt, and 3g instant dry yeast. 2. First rest Once all the ingredients are incorporated, form a shaggy dough ball and place it back in the bowl. Cover and let it rest for 30 minutes. 3. Stretch and fold After 30 minutes, perform the first stretch and fold for about one minute. Cover the dough again and let it rest for another 30 minutes. Then, perform one more stretch and fold. 4. Shape the dough Transfer the dough to your work surface and shape it into a smooth dough ball. Cover and let it rest for another 30 minutes. 5. Make the dough balls After 30 minutes, divide the dough into 3 equal portions (approximately 285g each) and place them in individual dough containers. Let them rest for another 1.5 hours. Stay tuned for the part 2, or check the full video on my YouTube channel! 🍕 #pizza #dough #recipe #love #7thfloorpizza

113,700 просмотров • 7 дней назад

This is my go to Neapolitan style dough I’ve been testing for a while. I used my focaccia recipe with a few tweaks, and the result is surprisingly good. The taste and texture are almost identical to a long fermented dough. The only thing missing is those beautiful leopard spots. 🥲 Part 2 the final part goes live in 24h. Stay tuned! 🔘 470g Warm water 🔘 14g Sea salt 🔘 1 tbsp EVOO 🔘 5g Instant dry yeast 🔘 700g Flour 🌾 Flour: Molini Pizzuti Costa D’Amalfi from @Pizzata.co.nz #easy #dough #recipe #pizza #7thfloorpizza

This is my go to Neapolitan style dough I’ve been testing for a while. I used my focaccia recipe with a few tweaks, and the result is surprisingly good. The taste and texture are almost identical to a long fermented dough. The only thing missing is those beautiful leopard spots. 🥲 Part 2 the final part goes live in 24h. Stay tuned! 🔘 470g Warm water 🔘 14g Sea salt 🔘 1 tbsp EVOO 🔘 5g Instant dry yeast 🔘 700g Flour 🌾 Flour: Molini Pizzuti Costa D’Amalfi from @Pizzata.co.nz #easy #dough #recipe #pizza #7thfloorpizza

1,600,000 просмотров • 8 месяцев назад

How I make it: 65% hydration (6 dough balls, ~280g each) 🔘 1000g “00” flour 🔘 650g tap water 🔘 1g instant dry yeast 🔘 25g sea salt Step 2: After 10 hours, the dough should have tripled in size. Divide it into 6 equal portions and shape them into dough balls. Place each ball in a separate container (coated with a thin layer of olive oil), and refrigerate for at least 24 hours. You can take them out earlier or even after a few days. Find what works best for you. ❗️Stay tuned for the final part! 🤩 P.S. This reel is from the video I shared on my YouTube channel. If you can’t wait for the final part, you can go and watch the extended version on YouTube. 🤩 #pizza #dough #recipe #neapolitan #love

How I make it: 65% hydration (6 dough balls, ~280g each) 🔘 1000g “00” flour 🔘 650g tap water 🔘 1g instant dry yeast 🔘 25g sea salt Step 2: After 10 hours, the dough should have tripled in size. Divide it into 6 equal portions and shape them into dough balls. Place each ball in a separate container (coated with a thin layer of olive oil), and refrigerate for at least 24 hours. You can take them out earlier or even after a few days. Find what works best for you. ❗️Stay tuned for the final part! 🤩 P.S. This reel is from the video I shared on my YouTube channel. If you can’t wait for the final part, you can go and watch the extended version on YouTube. 🤩 #pizza #dough #recipe #neapolitan #love

160,700 просмотров • 7 месяцев назад

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