Napolitana en 3 Horas
Receta de fermentación rápida de Julian Sisofo
75% hydration
Prepara auténtica pizza napolitana en casa en solo 3 horas con la masa de fermentación rápida de Julian Sisofo. Ligera, aireada y llena de sabor — perfecta para noches de pizza espontáneas.
This authentic pizza recipe uses tipo 00 flour with 75% hydration for perfect texture. Created by expert pizzaiolo Julian Sisofo.
Ingredients
500 g
Harina Tipo 00
375 g
Agua
12 g
Sal
2 g
Levadura
(ADY)
Recipe Parameters
Hydration
75%
Salt
2.4%
Yeast
0.4%
ADY
Flour Type
Tipo 00
Ball Weight
290g
Servings
3 pizzas
Recipe Tags
Categories
neapolitan
quick-rise
fast-fermentation
home pizza
maestro
Created by
JU
Julian Sisofo
Philadelphia, USA
Chef with a deep passion for Italian culture and cuisine, born and raised in Philadelphia in an Italian American family. Currently traveling the world as a chef while working on a cookbook that brings together a variety of global flavors.
Specialties
neapolitan