Dining and Cooking
Neapolitan Pizza

Duck Confit, fig & Pistachio


This is a white pizza using duck confit fired Neopolitan style. Dough ball pics in the comments



by Mdbpizza

2 Comments

  1. Mdbpizza

    Dough:

    500 Caputo Super Nuvelo 500g Caputo Pizzeria

    630 ml ice cold water

    .5g fleshiman compressed fresh yeast

    30g sea salt

    1. ⁠⁠⁠⁠⁠⁠⁠⁠analyse 50/50 water & flour for 1hr
    2. ⁠⁠⁠⁠⁠⁠⁠⁠mix all flour and water with yeast in Kitchen Aid pro 8 mixer with screw – mix 10 min
    3. ⁠⁠⁠⁠⁠⁠⁠⁠add salt at about 5 min
    4. ⁠⁠⁠⁠⁠⁠⁠dough onto counter and need about 10 folds – hand kneading
    5. ⁠⁠⁠⁠⁠⁠⁠do 3 slap and folds 15 min apart – I do this until the dough ball is smooth

    -Bulk ferment 60f 24 hours

    • ⁠remove from cooler let sit for 10 min or so • ⁠make 6 dough balls of approx 275g each

    Proof: 60f 24hr +/- 6…. It’s a play here watching the dough…. Might have to bring it room temperature might have to put it in the fridge.

    Remove from fridge 2hr before cooking

    I use semolina flour for stretching the dough

    Pizza toppings:

    Duck Comfit
    Olive oil
    Figs
    Pistachios
    Parm
    Mozzarella

    Fire about 90 seconds at 850/900f

    I use a WFO by Mulignani

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