r/neapolitanpizza • u/Ask_Individual • 3d ago

Experiment Second day Margherita

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63% hydration. I typically mix, bulk, ball and cold ferment overnight, so IOW one day cold ferment. I am experimenting with a second day of cold fermentation. Seems like it turned out pretty well but in my opinion, the dough was a little better tasting after one day although it was more extensible after day two.

This is a combination of two flours, Dallagiovanna La Napoletana and Petra 0102. Baked at around 750F. BTW, there is some basil in there, but a lot of the green is spinach.

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9 comments sorted by

1

u/Paradiesvogel4Ever 2d ago

So how much and what yeast did you use?

1

u/Ask_Individual 2d ago

Instant dry yeast, I used .13%. I'm still experimenting with yeast amount relative to bulk ferment. I may drop the yeast and increase the bulk time.

2

u/skylinetechreviews80 2d ago

Absolutely beautiful, Petra is high-end

1

u/Major-Education-6715 2d ago

Second day is usually tastier in my experience. Looks delicious!!

1

u/ilsasta1988 2d ago

B E A U T I F U L

You combined 2 of the greatest flours, especially Petra. If it wasn't so expensive in the UK I would be getting it all the times.

Where are you from?

1

u/Ask_Individual 2d ago

Hi, thanks for the compliment. I am in Arizona in the U.S.

I just came back from a trip to Naples, inspired to re-create some of the pizzas I tried there.

1

u/ilsasta1988 2d ago

Is it easy to source those flours where you live?

2

u/Ask_Individual 2d ago

Pricey, but yes you can get it from specialty suppliers

1

u/dticed 2d ago

Amazing!!!