Quote:
Originally Posted by james  There are a couple of rules.
1. Use Tipo 00 pizza flour (the VPN association specifcally recommends Caputo).
2. High hydration. They give ranges, so shoot for 60%-65%.
3. No olive oil
4. 2 hour bulk fermentation
5. 250 gram +/- dough ball
6. No mechanical dough shaping.
I have put a copy of the original VPN guidelines in the back of the pizza e-Book, but this gets you there.
James |
it's always been my understanding that high hydration works best - but this vpn recipe calls for 53% hydration....
Recipe for VPN Pizza Margherita
and this italian website calls for even less, 48% (recipe quantities located at bottom of the page)...
Pizzeria vera Napoli, come fare le pizze, ingredienti, impasto, forno. Consigli pratici