When preparing the dough for Sicilian pizza Should I use a coarse or fine semolina
I’m finding the dough to be very wet and hard to work following the Neapolitan hydration ratio using the right flour and with a digital scale. The dough is wet and sticky, even after a good 10 minutes of kneading. Anyone else experience this, maybe I need a new scale!
Love your website and videos!!!!
Your app should allow for fractional pan sizes.
Hello, thanks for creating this calculator! I’m planning on cold fermenting for 72 hours, do the amounts of ingredients have to change at all for a 73 hour cold ferment?
I’m using your recipe for a very long time now. Tried every pizza and my favorite is Neapolitan. Really like it when it sit in refrigerator for a couple days, never have i ever achieved this crust. So thanks!
Hi, yesterday I tried the Neapolitan pizza recipe – the quick version (ca. 6 hours proofing).
The pizza’s were nice, taste was great. Only, the bottoms were burnt badly! I had the impression that the pizza’s were only in there for a couple of minutes – but still the bottoms were burnt heavily.