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Neapolitan Pizza Dough in Bulk?

post #1 of 2
Thread Starter 

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

post #2 of 2
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
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