High-Hydration Neapolitan Pizza Dough

Name: High-Hydration Neapolitan Pizza Dough
Cook time: 49 h 15 min
Total time: 49 h 15 min
Yield: 6 servings
Ingredients: 1000 g flour; 630 g water; 1 g fresh yeast; 15 g puffed quinoa; 15 g flax seeds; 23 g salt; 1 tbsp olive oil

A highly hydrated pizza dough, kneaded with cold water and then left to mature in the refrigerator for a long time to develop its elasticity and flavor.

Total time : 49 h 15
Servings : 6 servings
Difficulty : Medium

FlorianShared by @florian

Facebook · Julien Serri

Watch the original

Cook this recipe in the app

Full-screen cook mode, timers and shopping list. Free to start.

DOWNLOADApp Store

GET ITGoogle Play

Open it on your phone

Scan with your camera: the recipe follows you into the app.

Steps

1
Remove the outer crust of the fresh yeast and take 1 g from the center.
2
Aerate the flour by briefly mixing it with the yeast.
3
Add the puffed quinoa and flax seeds.
4
Knead, gradually pouring in the cold water and reserving a little for later.
5
Add the salt, then drizzle in the reserved water.
6
Knead more vigorously to develop the dough’s elasticity, then add a drizzle of olive oil and continue until the dough is smooth and pulls away from the bowl.
7
Let the dough rest for about 45 minutes.
45 min
8
Divide the dough into portions of about 250 to 300 g.
9
Shape each portion into a ball by folding and pinching the dough, then rotating it under your hand to tighten the surface.
10
Let the dough balls rest for about 30 minutes.
30 min
11
Refrigerate the dough balls to ferment for at least 48 hours.
2880 min

Nutrition · per serving · Estimate

715 kcal

Protein

26 g

Carbs

123 g

Fat

14 g

Macronutrients

Protein

51% RI

26 g

Carbs

47% RI

123 g

of which sugars

0% RI

0 g

Fat

20% RI

14 g

of which saturates

3% RI

0.5 g

Fiber

82% RI

20 g

Minerals

Sodium

67% RI

1613 mg

Potassium

49% RI

985 mg

Calcium

20% RI

160 mg

Iron

62% RI

8.7 mg

Magnesium

79% RI

296 mg

Zinc

50% RI

5 mg

Vitamins

Vitamin C

72% RI

58 mg

Vitamin D

0% RI

0 µg

Vitamin A

41% RI

331 µg

Vitamin B6

29% RI

0.4 mg

Vitamin B12

0% RI

0 µg

7/7 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

YouTube

Beef Bourguignon

A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.

Total time : 4 h
Difficulty : Medium
Likes : 2

Instagram

Stir-Fried Noodles with Ground Beef

A complete meal of stir-fried Chinese noodles with ground beef, crunchy vegetables, soy sauce, and a touch of sesame, cooked under pressure.

Total time : 14 min
Difficulty : Easy
Likes : 2

Photo

Chorizo and Tomato Risotto

A creamy risotto with chorizo, Parmesan and white wine, finished with diced tomato and fresh parsley.

Total time : 15 min
Difficulty : Medium
Likes : 2

Web

Zucchini lasagna

A layered bake of zucchini, ham and mozzarella, topped with crème fraîche flavored with garlic and Italian herbs, then baked until golden.

Difficulty : Easy
Likes : 2

YouTube

Quick pizza dough

Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).

Total time : 1 h 35
Difficulty : Easy
Likes : 2

TikTok

Chicken and Avocado Salad

A light yet filling salad of chicken, avocado, and crunchy vegetables, topped with a yogurt dressing. Ideal for a light meal or a quick lunch.

Total time : 25 min
Difficulty : Very easy
Likes : 2

Keep this recipe in your cookbook.

Download RecetteClic, free to start.

DOWNLOADApp Store

GET ITGoogle Play

Keep it in your notebook

Free to start

Install

High-Hydration Neapolitan Pizza Dough

A highly hydrated pizza dough, kneaded with cold water and then left to mature in the refrigerator for a long time to develop its elasticity and flavor.

Total time : 49 h 15
Servings : 6 servings
Difficulty : Medium

FlorianShared by @florian

Facebook · Julien Serri

Watch the original

Cook this recipe in the app

Full-screen cook mode, timers and shopping list. Free to start.

DOWNLOADApp Store

GET ITGoogle Play

Open it on your phone

Scan with your camera: the recipe follows you into the app.

Steps

1
Remove the outer crust of the fresh yeast and take 1 g from the center.
2
Aerate the flour by briefly mixing it with the yeast.
3
Add the puffed quinoa and flax seeds.
4
Knead, gradually pouring in the cold water and reserving a little for later.
5
Add the salt, then drizzle in the reserved water.
6
Knead more vigorously to develop the dough’s elasticity, then add a drizzle of olive oil and continue until the dough is smooth and pulls away from the bowl.
7
Let the dough rest for about 45 minutes.
45 min
8
Divide the dough into portions of about 250 to 300 g.
9
Shape each portion into a ball by folding and pinching the dough, then rotating it under your hand to tighten the surface.
10
Let the dough balls rest for about 30 minutes.
30 min
11
Refrigerate the dough balls to ferment for at least 48 hours.
2880 min