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not a pizzeria | homemade pizza

@notapizzeria

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teaching you how to make good pizza at home
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here’s a reminder that not all dough needs to be fermented for 2-3 days in the fridge… (recipe below)

i wanted pizza the next day, but i didn’t want to wait 3 days for the dough to ferment. this was a 15 hour direct dough and it turned out great.

recipe for 6 - 300g balls, scale as needed

1048g high gluten flour* (100%)
702g cold water (67%)
26g fine sea salt (2.5%)
31g olive oil (3%)
2.62g instant yeast (0.25%)

*for flour, i used 70% malted giusto bread flour and 30% @cairnspringmills expresso bread flour.

here’s the process:

mix all the ingredients except salt and oil together. knead until no dry flour remains. autolyse for 30 minutes to help the gluten develop without stressing the dough. add the salt and continue mixing until absorbed. add oil and mix until full gluten development. bulk ferment for 90 minutes at room temp.

divide the dough into 6 - 300g balls. let the balls ferment at room temp for an hour before putting it in the fridge overnight (~10 hours). take it out of the fridge the next day and let it come up to room temp (~3 hours) before stretching. i baked these at 650F for 5 minutes, but this dough would be amazing in a home oven with a steel too.

SAVE this post for your next pizza night! by @notapizzeria

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21

6 months ago

PLAIN AND SIMPLE PIZZA RECIPE. Save this post for your next pizza night!

RECIPE:

makes 4 - 300g balls (14” pizzas)

POOLISH:
177g high gluten flour
177g water
0.17g instant yeast

Combine all the ingredients in the poolish. Cover and let it ferment at room temperature for 12-14 hours.

MAIN DOUGH:
530g high gluten flour
283g cold water
18g fine sea salt
14g olive oil
0.53g instant yeast

1. After the poolish is fermented for 12-14 hours, add the main dough water into the ripe poolish.
2. Mix it with your hand to break up the poolish. Add the main dough flour and mix for 5-6 minutes on medium speed. Cover and let it rest for 15 minutes.
3. Then, add salt and continue mixing for 2-3 minutes on medium speed.
4. Finally, add the oil and mix on medium high speed for 3-5 minutes or until gluten is fully developed.
5. Cover and bulk ferment for 1 hour at room temperature.
6. Divide the dough into 4 - 300g dough balls. Cold ferment in the fridge for 2-3 days
7. Take it out 2-3 hours before using to let the dough come up to temperature.
8. Preheat your home oven at 550°F for an hour before baking.

Bakers Percentages if you want to scale up the recipe:
65% hydration
25% poolish flour
(0.1% yeast in poolish)
2.5% salt
2% oil
additional 0.1% yeast in final dough by @notapizzeria

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14

a year ago

24 HOUR NEAPOLITAN PIZZA DOUGH RECIPE
inspired by @akpizzaguy ambient ferments

makes 6 - 250g dough balls
900g 00 flour* (100%)
575g room temperature water** (64%)
22g salt (2.5%)
0.27g active dry yeast (0.03%)

*i used molino dallagiovanna 00 flour. different brands of 00 flours may absorb water differently.

here’s a simplified process, DM with any questions!

1. mix all the ingredients except salt together. knead until no dry flour remains. add salt and continue kneading until it passes the window pane test. **if using a mixer, use cold water instead of room temp to account for friction and heat

2. cover and bulk ferment for 18-20 hours at room temperature (65-68F)

3. divide into 6 - 250g balls. cover and proof for at least 4-6 hours at room temperature before baking. it should last for a few hours more given the low quantity of yeast.

make sure to save this recipe! by @notapizzeria

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41

a year ago

the range of colors in this pie is what makes it so perfect

from the different shades of brown on the cornicione, to the creamy white and orange hues of the cheese, this is what makes every pizza different.

i don’t want the crust to be uniformly brown. i like the contrasts in flavor of a well dark brown and pale-ish crust.

what are your thoughts? ⬇️ by @notapizzeria

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6

9 hours ago

TURN YOUR VOLUME UP! 🍕🔊 by @notapizzeria

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7

3 days ago

what do you call this?
A) cheese pizza
B) plain pie
C) regular
D) other by @notapizzeria

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13

5 days ago

PEPPERONI W/ PICKLED RED ONIONS

2 day fermented dough. i love anything pickled on a rich oily pizza. it cuts right through the fattiness! by @notapizzeria

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7 days ago

can you admire this upside down pepperoni? the textural difference in every bite is why i keep going back to sauce on top bakes by @notapizzeria

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11 days ago

creamed spinach is a steakhouse favorite. putting it on pizza is a no brainer. 🍕 by @notapizzeria

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14 days ago

give me all the pepperonis!! by @notapizzeria

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2

17 days ago

it all starts with good dough.

flour, water, salt, yeast. what type of flour are you guys using? ⬇️ by @notapizzeria

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20 days ago

UPSIDE DOWN PEPPERONI PIZZA by @notapizzeria

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23 days ago