Napolitaine en 3 Heures
Recette de fermentation rapide de Julian Sisofo
75% hydration
Réalisez une authentique pizza napolitaine chez vous en seulement 3 heures avec la pâte à levée rapide de Julian Sisofo. Légère, aérée et pleine de saveur — parfaite pour des soirées pizza spontanées.
This authentic pizza recipe uses tipo 00 flour with 75% hydration for perfect texture. Created by expert pizzaiolo Julian Sisofo.
Ingredients
500 g
Farine Tipo 00
375 g
Eau
12 g
Sel
2 g
Levure
(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
napolitana
quick-rise
fast-fermentation
home-made
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