crookstonpies

Fresh Yeast
Active Yeast
30g water
5g dry yeast
60g 00 flour

Dough
300g water
464g flour
9g salt
9g prepped active yeast

Makes 3 pies:

T-3-7 Days to cooking day, make dry yeast:

• Add 30g water, 5g dry yeast, 60g 00 flour
• Knead for 3-4 minutes (don’t knead for too long, we don’t want the dough to spring up!)
• Cover and do not let air in, put in fridge immediately for 24 hours minimum and keep for up to 7 days before putting in freezer

T-1 Day to cooking day, make neapolitan dough:

• 11a Melt 9g yeast in 300ml water and add 232g flour (half the yeast) (more yeast if colder then 70 degrees F)
• Letter the batter autolyze for 10 minutes for gluten development
• Add 9g salt and 232g flour (remaining 50%)
• 11:10a Knead dough for 5 minutes and then rest for 10 minutes at room temp
• 11:25a Olive oil your hands, and make a ball, oil the container to put in, put in dough, wrap and place in fridge.

Cooking day: prepare and cook:

• 1:40p Olive oil your hands, make 3 dough balls by pinching (260g balls), place in oiled container, sit out to proof until dinner. Note if your environment is cold 3-4 hours is okay for a proof, but if the environment is warmer, the proof needs to be shorter.