# Cooking Neapolitan Pizzas with the Uuni 3

Discussion in 'La Cuisine' started by Loki, Jan 12, 2019.

1. 200sols

# Location: Hampshire

I could eat 2 of those pizzas myself.

2. Mark M

# Location: Newcastle upon Tyne

Ok so if I work on 220g per pizza and if I used your recipe how many pizzas would I get? Is it simply a case of adding up all of the ingredients above so 607g which would make approx 3 pizzas?

3. robj20

# Location: Manchester

No it made 5 dough balls each 220g.

You just fail at adding up. Lol
The flours and semolina alone are 660g, then you have 408g of water.

Set parameters:

Pizza style: Neapolitan
Dough balls: 5
Dough ball weight: 220 g
Hydration: 62 %
Salt: 3 %
Fats: 2 %
Leavening hours RT: 2 h
RT: 20°C
Leavening hours CT: 20 h
CT: 3°C

Computed doses:

Dough:
Flour: 659 g
Water: 408 g
Salt: 20 g
Fat: 13 g
Yeast type: LBS
Yeast: 5.89 g

There you go, only just realised you can copy the info from the app.

4. Mark M

# Location: Newcastle upon Tyne

Oops haha, I even used a calculator!

So does one dough ball = 1 pizza at approx 200g?

Also, what app? Always happy to have pizza related apps!

5. robj20

# Location: Manchester

Pizzapp+
It worked out exactly 220g per dough ball.
You tell the app how many balls you want at what weight, then all your percentages and prove temps and it works out your ingredients.

6. Mark M

# Location: Newcastle upon Tyne

Incredible, thanks!

Edit - what does RT and CT stand for?

Edit 2 - found it - Room Temperature and Controlled Temperature.

Last edited: Apr 16, 2019
7. jpaul

# Posts: 9,585

OK ... just realised my currency for dough weight is the weight of flour I have used in the mixture (how many pizzas do i get from a bag of flour),
and if I add water back in my 140g probably becomes robs 220g - my error.

8. Mark M

# Location: Newcastle upon Tyne

Hi Rob

Sorry to be a pest but just wanted to check your ingredients before I go off and get the stuff. The computed amount says its needs 659g of flour but in the recipe above you only used 560g (hopefully my maths are correct this time). Is that correct?

9. robj20

# Location: Manchester

Yes 59/60g semolina was just rounding up.

10. Mark M

# Location: Newcastle upon Tyne

Sorry dont think I explained myself very well there. Your ingredients are 100g gram flour, 400g 00 flour plus 60g semolina which comes to 560g which is 100g short of the 660g recommended from the app?

11. robj20

# Location: Manchester

So it is, will be 500g 00 flour then.
Definitely 59g semolina, 100g gram flour then the rest was pizza flour.

12. Mark M

# Location: Newcastle upon Tyne

Great thanks, Im off to get the ingredients this afternoon so will report back with further questions no doubt

13. RobTi

# Posts: 570

okay my bread maker (Panasonic) only takes 45 mins on a pizza dough programme

14. Mark M

# Location: Newcastle upon Tyne

Actually one quick question before I head off to the shops, do I need dried yeast? Will something like this do?

15. Rotty

16. robj20

17. jpaul

# Posts: 9,585

I use programme 15 - full metal jacket - with the double proofingtap

Last edited: Apr 18, 2019
18. Rotty

19. 200sols

# Location: Hampshire

I always use that as well. It just doesn’t need activating with water first.

20. robj20

# Location: Manchester

Neither does the other one. No good for long proves though which is what you want. That easy bake is designed for bread machines where it proves for an hour or two max.
Should be proving for at least 6 hours preferably 24-48 hours.
As well as improved flavour and texture its easier on our guts to digest.