Introduction
Napoletana Rossa "00" flour works well with the contemporary style because it is a structured and strong flour, balanced to support the typical extensibility of the Neapolitan product. It has good water absorption and consequently good yield.
Method
Add all the flour, yeast, Lemady and 50% water to the kneading machine. After about 5 minutes add the salt and little by little the remaining water, switching to second speed.
Kneading time: about 18 to 20 minutes at a temperature of 25°C.
Leavening: in mass for 40 minutes.
Portioning: form dough balls weighing 290gr.
Let it rest in the refrigerator at +2°degrees for 24 hours.
Spread the dough after it has doubled its volume, strongly accentuating the crust.
Bake at 360°C.
