Neapolitan Pizza With Pistachio Pesto and Mortadella

Biga (pre-ferment)

1. Dissolve yeast in water.
2. Add flour and mix until no lumps left.
3. Let the dough proof for 24 hours at room temperature protected from drying out.

Main Dough (59% Hydration)

These are Baker’s Percentages. Click here to get more information about it.

Please note that if you use other ingredients than me, that your result will be different, e.g. the workability of the dough.

Method + time protocol

1. I diluted the salt in the water and then added 10-20% of the flour. I mixed it until no lumps were left.
2. Then I added the biga to the dough and mixed it until it was almost homogeneous.
3. I added the remaining flour in several steps. Kneaded the pizza dough until no lumps were left and let it rest for 10 minutes, covered with a damp cloth.
4. After that, I stretched and folded the dough every 20 minutes (three times in total)
5. First stage: Leavening at 25.5°C/78°F for 2 hours*
6. Balled (~215 g each (4 panetti), IMHO perfect size for Roccbox)
7. Second stage: Maturation and leavening for 12 hours at 21°C/70°F
8. (+48 hours in the fridge(~9°C, +5 hours at room tempt 22°C)**
9. Ready to bake!

*I built a climate chamber for sausage fermentation which is not in use right now, so I use it to ferment the dough in a controlled climate.

**This dough had to sit for two additional days in the fridge because I couldn’t get fior di latte yesterday.

• I also keep track of the dough leavening process with a small graduated beaker. I put in 10 ml of dough. You can see here.
• The floor temp was 440-450°C/824-842°F. Bake time was 90 seconds + 5 seconds doming.
• I use a very basic and cheap wooden peel for launching, which I dust with Semola Rimacinata di Grano Duro.

Toppings

• Mortadella Bologna
• Organic Fior di Latte
• Pistachio pesto
• Pistachios
• Extra Virgin Olive Oil
• Pecorino Romano

Pistachio pesto

• Extra Virgin Olive Oil (30g)
• pistachios (20g)
• a few leaves fresh basil (4)
• a tiny bit of coarse black pepper

[1] W 310; P/L 0,70; 11 g Protein
[2] extra water to compensate the absorption by the Madia (wooden dough trough)