I started making Neapolitan style pizzas during the pandemic, rabbit holed into it, went to selling it, no offline store though, just took orders online. It's Neapolitan style because the flour I use is not type 00, which is a very finely milled grain flour where any purists would insist in using it to be named Neapolitan pizza, but I'm a believer in using what is available around you, so I just get a high protein flour, but this time I use whole wheat flour.
Pizza PKMK ran for almost 2 years, participated in PizzaDAO's World Pizza Day twice under Pizza PKMK (thanks to snax.eth), did lazy-minted pizza nfts on opensea, those pizzas were my early failures and creations. Social medias for Pizza PKMK have been inactive for a while now, but who knows I might pick it up again in the future.
This time around, the doughs are not for pizza, just for bread using Neapolitan pizza dough formula.
220g dough ball (x6)
65% hydration
2% salt
1g of instant dry yeast (get the ones for low-sugar)
2 hours room temp. leavening
24 hours cold temp. leavening
Pizza dough calculator is a great app, so i don't need to calculate.
I use just a gram of yeast which means it will take longer for the dough to rise, but end result would be bread is less 'gassy' for the stomach, gotta let all the yeast ferment. Letting the dough rest overnight in fridge brings out more flavor due to longer fermentation.
If you've ever felt bloated after eating bread or the likes, one of the reasons might be due to the yeast not fermented completely, they are active in your stomach fermenting, releasing gas, thus 'gassy' stomach.
Maybe I'll make a couple pizzas with the doughs.
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