Pizza dough
Canotto
The modern Neapolitan, also called pizza contemporanea: the same dough taken wetter and given far longer to ferment, usually on a biga or a poolish, so the rim inflates into the tube it is named after. Hollow and light at the edge, thin and soft in the middle.
65–75% · biga or poolish · a rim like a tube
Where the app starts
- Hydration
- 70%usual 65–75%
- Salt
- 2.8%
- Oil
- 0%
- Dough per pizza
- 270 gusual 250–300 g
- Oven temp
- 480 °C (896 °F)usual 430–500 °C
- Bake time
- 75 s
These are the figures the app starts the style from. Yeast and timing follow your plan.
Plan the dough in the app
Pick a day and a time, a pizza style and how many. pizza all time lays out the whole plan — when to mix, when the dough goes into the fridge and out again, when it is ready — with a time on every step and an alarm on the ones you choose.
