Sorry for hijacking your post as no one is answering the questions post, but can I ask if Neapolitan dough in room temp can safely be used past 24 hours of the initial fermentation when all of the dough ingredients are mixed? I’m talking 36 hours if I plan to make a batch early for the day but would last past midnight closing (I’m not of the industry but would like to get in) I only am able to read about cold temp fermentation after the 24 rt fermentation about it ultimately being safe to eat but I can’t find anything about anyone doing past 24 hours room temperature still at RT.
I’m from California where we really and clearly lack a real pizza culture while your pies look beautiful.
HedgehogHappy6079
Anytime I’ve had or made neopolitan pizza with the crust as dark as in pic #4, the crust is bitter. But they look amazing!
TrainPhysical
How much for a pizza?
Hunterlalieu
Please send dough recipe i neeee to make this masterpiece
Sadsad0088
The pizza looks amazing but in Naples the crust doesn’t take up that much space in a small pizza, it’s the same issue we have at North where Napolitan pizza has a lot of crust
7 Comments
Where do you work? That looks great
Sorry for hijacking your post as no one is answering the questions post, but can I ask if Neapolitan dough in room temp can safely be used past 24 hours of the initial fermentation when all of the dough ingredients are mixed? I’m talking 36 hours if I plan to make a batch early for the day but would last past midnight closing (I’m not of the industry but would like to get in) I only am able to read about cold temp fermentation after the 24 rt fermentation about it ultimately being safe to eat but I can’t find anything about anyone doing past 24 hours room temperature still at RT.
I’m from California where we really and clearly lack a real pizza culture while your pies look beautiful.
Anytime I’ve had or made neopolitan pizza with the crust as dark as in pic #4, the crust is bitter. But they look amazing!
How much for a pizza?
Please send dough recipe i neeee to make this masterpiece
The pizza looks amazing but in Naples the crust doesn’t take up that much space in a small pizza, it’s the same issue we have at North where Napolitan pizza has a lot of crust
Oh man, sausage and broccoli rabe!!!!