Pizza Napolitana 24h
Receta simple para preparar su pizza la víspera
67% hydration
6h room
18h cold
La receta ideal para preparar su masa napolitana la víspera y hornear al día siguiente, sin complicaciones, con un equilibrio perfecto entre simplicidad, sabor y textura.
This authentic pizza recipe uses tipo00/t0 w270-w320 flour with 67% hydration for perfect texture. Features 18h cold fermentation for enhanced flavor development.
Ingredients
1000 g
Harina Tipo00
(flour)
670 g
Agua
(water)
2 g
Levadura fresca
(CY)
25 g
Sal
(salt)
Recipe Parameters
Hydration
67%
Salt
2.5%
Yeast
0.2%
CY
Flour Type
Tipo00/T0 W270-W320
Ball Weight
283g
Servings
6 pizzas
Room Fermentation
6h
at 20°C
Cold Fermentation
18h
at 4°C
Recipe Tags
Categories
italian
overnight
direct-fermentation
authentic