Le 5 Stagioni Pizza Dough Recipe 👉 600g Semola Rimacinata di Gran Duro Le 5 Stagioni. Large mixing bowl Table or bench space Your hands.
In a wood. Ingredients 17kg flour 00 5 Stagioni Pizza Napoletana flour with a W280330 1 litre water. Le 5 Stagioni is the leading brand in Italy offering the most complete and innovative range of flours and semi-finished products including a gluten free dough mixture all of which are uniquely ideal in their own right for different pizzas pastas and breads.
Remove dough from refrigerator and allow to relax at ambient temperature for approximately 2 hours.
Then add 10 to 15 percent of the flour youre going to use. A tender protein-flour pizza dough that should be cooked in a wood oven for best results. Best Hydration for Neapolitan Pizza Dough Percentage. 13 liter of water 1 gram of fresh yeast 166 grams fine sea salt and56 kilos of pizza flour.