Contemporary pizza with direct method with Napoletana Rossa flour and Lemady

Introduction 

Napoletana Rossa “00” flour is perfectly suited for contemporary Neapolitan-style pizzas. It is a strong and well-structured flour, carefully balanced to maintain the characteristic extensibility of Neapolitan dough. Its high-water absorption ensures excellent yield and consistent performance. 

Method 

Mixing 

1. Add 1 kg flour, dry brewer’s yeast, Lemady, and 50% of the total water (approx. 365 ml) into the kneading machine. 
2. Mix for about 5 minutes on first speed. 
3. Add 30 g salt, then gradually incorporate the remaining 365 ml water, switching to second speed. 
4. Continue kneading until the dough is smooth and elastic. 

• Total kneading time: 18–20 minutes 
• Final dough temperature: 25°C 

Bulk Fermentation - Let the dough rest in mass for 40 minutes at room temperature. 

 Portioning - Divide and shape into 290 g dough balls. 

 Cold Fermentation - Rest the dough balls in the refrigerator at 2°C for 24 hours. 

Shaping & Baking 

• Remove from refrigeration and allow the dough to double in volume. 
• Stretch the dough gently, accentuating the crust (cornicione). 
• Bake in a pizza oven at 360°C until fully cooked. 

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