The homemade Neapolitan pizza is a classic recipe of the Neapolitan tradition with a touch of our sulpizio products
Servings: 1 people
Difficulty: medium
Time: 15 minutes
Rising time: 24 hours
Put the sifted flour in a bowl and add the finely crumbled brewer's yeast, then mix using a wooden spoon. We pour the water several times, continuing to mix so that it is absorbed by the flour and the yeast dissolves completely.
Towards the end, add the salt. Knead vigorously for about 5 minutes until it becomes elastic and smooth. If you use the planetary mixer, first use the K hook to mix and then the hook one to knead. If you knead by hand, first work everything in a bowl and then on a lightly floured work surface, beating the dough several times on the table.
If you want you can also do a round of folds. Spread the dough a little giving it a rectangular shape and proceed with the folds: take one side of the dough and fold it towards the center, do the same thing with the opposite side and do the same for the other two sides. Round the dough and place it in a bowl lightly greased with oil, cover well with cling film. Let it rise at room temperature for 20 hours after 20, form the loaves and let it rise 3/4 hours.
If you want you can also do a round of folds. Spread the dough a little giving it a rectangular shape and proceed with the folds: take one side of the dough and fold it towards the center, do the same thing with the opposite side and do the same for the other two sides. Round the dough and place it in a bowl lightly greased with oil, cover well with cling film. Let it rise at room temperature for 20 hours after 20, form the loaves and let it rise 3/4 hours.
Serve hot to fully enjoy the combination of flavors of porcini, truffle and bacon
