We start by recovering the ingredients for the preparation, in our case necessary for 6 pizzas. 500 grams of type 2 flour; 35 grams of dried sourdough; 3 tablespoons of extra virgin olive oil; 10 grams of sugar; 5 grams of salt; 300 grams of water at room temperature.
In a bowl mix flour, sugar, salt and baking powder well. Mix together adding water and immediately after the oil. Then pour the remaining water until the mixture is homogeneous, soft and elastic. Approximate time: 5 minutes. Then let the dough rise with a film and a dry cloth for about 2 hours.
After 2 hours, roll the dough again and fold it over itself for a few minutes, taking care not to let the air escape. Divide it into loaves well separated from each other and let them rise for an hour, covering them with a cloth.
The final dough should be soft and light. For cooking use an electric oven and keep the pizzas in for a minute or so. Voilà, a double-leavened Neapolitan pizza!
In a bowl mix flour, sugar, salt and baking powder well. Mix together adding water and immediately after the oil. Then pour the remaining water until the mixture is homogeneous, soft and elastic. Approximate time: 5 minutes. Then let the dough rise with a film and a dry cloth for about 2 hours.
After 2 hours, roll the dough again and fold it over itself for a few minutes, taking care not to let the air escape. Divide it into loaves well separated from each other and let them rise for an hour, covering them with a cloth.
The final dough should be soft and light. For cooking use an electric oven and keep the pizzas in for a minute or so. Voilà, a double-leavened Neapolitan pizza!
