My Modern Neapolitan Pizza in the Gozney Dome

#HOMEMADEPIZZA #NEAPOLITANPIZZA #PIZZAOVEN #GOZNEYDOME
RECIPE to make 3 regular individual Neapolitan pizza pies + 1 small/mini pie.
300 g Manitoba Flour Type 0 (strong flour)
200 g Pizza Flour Type 00 (fine flour)
400 g ice-cold water
2 g fresh yeast or 1 g dry instant yeast
10 g salt
Directions.
Day 1:
1. Mix all the flour, 500 g, with 250 g of the water and 2 g fresh yeast gently and quickly just enough for the flour to absorb all the water (5-7 minutes). The final mixture will not resemble a uniform ball but instead thin strands or clumps of dough. Cover and leave in the coldest spot of the house at 18C/64F (preferable temperature) up to a maximum of 20C/68F or in the fridge (most simple option) for 16-24 hours. I left the pizza shown in the video at 18C at for 24 hours.
Day 2:
2. Add the remaining ice-cold water (150 g) gradually in small amounts of 10-15 g the first 4-5 times, then in even smaller amounts of 5 g water at a time at 2-3 minute intervals. Add the water only after all or most of it has been absorbed to keep the strength / gluten composition of the dough intact.
3. Add the salt towards the end - the last few additions of water. The entire process should not take longer than 15-20 minutes if using a dough mixer, and will take 40-60 minutes if mixing by hand. Note that if mixing by hand, the intervals between the additions of water may have to be longer, and you may not be able to absorb/add all the remaining water, and should stop adding water or place it in the fridge and resting it until mixing all of it.
4. Once the dough is complete, let stand covered for 45-60 minutes. Divide it into 3 pieces that weigh ~250 g and one "mini"/small pizza ball that weighs ~150 g.
5. Let the individual pizzas rise for 4 hours.
6. Add your favorite toppings and bake!

Видео My Modern Neapolitan Pizza in the Gozney Dome канала Tim Mikhelashvili