Neapolitan Pizza Dough in Bulk?

Discussion in 'Pastries & Baking' started by theprivatechef, Jun 10, 2014.

  1. theprivatechef

    theprivatechef

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    To the Chef Talk experts,

    I've been a chef private chef for the Hollywood A-list for decades. 10 years ago I built a wood-fired oven in my back yard and have been making pizzas ever since. I have totally lost passion for all other types of cooking.  No more quinoa for me!  I'm about to open a classic wood-fired pizza restaurant. As many of you know, the classic Neapolitan dough is very wet. How do I proof wet balls of dough in bulk? Are there special proofing pans?

    Thanks folks,

    The Private Chef
     
  2. mikael

    mikael

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    My first job in a kitchen was in my uncles restaurant. He's a pizza baker from Napoli.

    We would make the dough. roll it into tight buns and put them in pans in 6 portions a pan. Cover them in plastic film. And let them raise in the refrigerator. That's how I was taught to do it and it works great.

    They has to raise for at least 8 hours and at most around 48 maybe a little less

    Mikael