The traditional round Napolitan pizza.
The flour mixture we selected is meant to have a balanced amount of protein: the dough will be tough and elastic, two determining factors when it comes to slow-rising. It will reach 70% hydration. The minimum time for rising at a controlled temperature of 4 degrees celsius is 48 hours. 12 more hours at room temperature will triple its volume. These rising techniques guarantee a soft and fragrant product. Our pizza has a thick and airy crust and a flat center, which makes it easier to digest.
Peel Pizza (pizza crunch.)
We start with a base dough of water, flour and yeast at 50% hydration. We let it sit for 16 hours at 18 degrees celsius. We then knead it again
adding salt and oil, until its hydration level raises 90%. Once we are done working the dough we let it raise for an additional 4 hours. We then portion it and let it raise again from 4 to 6 hours. After one last hour for the dough to stabilise we let it cook before adding condiment to insure its crunchiness.