Salvatore’s High‑Hydration Pizza Dough and Artisan Bread: Step‑by‑Step Guide

Introduction

Salvatore, the master baker behind Fantasie Napoletane, walks viewers through the preparation of an 80 % hydration pizza dough and a 90 % hydration artisan bread. The video mixes practical instructions with a few personal touches, encouraging viewers to support the channel.

Ingredients

• Flour: 25 kg of wheat‑germ‑enriched “0” flour (strong, high‑protein).
• Water: 20 L total, kept at 4 °C to maintain a cool dough temperature.
• Yeast: Fresh brewer’s yeast, 1 g per kg of flour (25 g total).
• Salt: 25 g per kg of flour (625 g total).
• Oil: Light drizzle for bench work and dough coating.
• Optional toppings for pizza: escarole, olives, capers, pine nuts, smoked provola, Neapolitan tarallo with almonds, sausage, broccoli, ricotta, ham, Napoli salami, mozzarella, etc.

Mixing the Dough (80 % Hydration)

1. Start with cold water (4 °C) in the mixer.
2. Add flour gradually until the 25 kg amount is fully incorporated.
3. Introduce yeast – 1 g per kg of flour – and start mixing for about 8 minutes.
4. Add the remaining water slowly, allowing the flour to absorb it. The total water reaches 20 kg (≈20 L).
5. Watch the “pumpkin” formation – the dough becomes a glossy, elastic mass indicating a strong gluten network.
6. Continue adding water in small increments while the mixer runs on its second speed, ensuring the dough stays at the target temperature.
7. Add salt during the last 4 minutes of mixing (25 g per kg of flour).
8. Finish mixing when the dough is shiny, elastic, and full of tiny air bubbles.

Bulk Fermentation & Rest

• Bench oiling: Lightly oil the work surface; the dough’s shine confirms high hydration.
• First fold: Lift, fold, and let the dough rest, observing the development of air pockets.
• Oil coating: Drizzle a little oil over the dough before the first hour of rest.
• Cold fermentation: Transfer the dough to a refrigerator at 4 °C for 6‑8 hours.

Shaping (Staglio) and Final Proof

1. Divide the dough into 280‑285 g balls, each lightly oiled on the hands.
2. Shape the balls using a simple hand‑toss or a more controlled method for beginners.
3. Second cold proof: Return the balls to the fridge (4 °C) for an additional 20 hours total fermentation (≈24‑26 hours from start).
4. Result: Light, honey‑comb‑structured crust ready for pizza.

Pizza Assembly & Baking

• Classic topping: escarole, olives, capers, pine nuts, smoked provola, finished with crumbled Neapolitan tarallo.
• Sausage & broccoli: another popular variant.
• Calzone: filled with sheep’s ricotta, cooked ham or Napoli salami, and mozzarella.
• Baking: High heat (typical wood‑fired oven) for a short time to achieve a crisp, airy crust.

Artisan Bread (90 % Hydration)

• Formula: Flour, water, salt, fresh yeast – no additives.
• Hydration: 90 % (much wetter than the pizza dough).
• Process: Similar mixing steps, followed by an hour of baking.
• Outcome: A fragrant, open‑crumb loaf with a beautiful crust, highlighted by Salvatore’s description of its aroma.

Closing Remarks

• Salvatore thanks viewers, asks for likes and comments, and invites the audience to try his recipes.
• Gigi, a fellow baker with 35 years of experience, endorses Salvatore’s pizza as “exceptional.”
• The video ends with a reminder to support the channel.

With precise measurements, cold fermentation, and high hydration, Salvatore demonstrates how to create an ultra‑light, airy pizza crust and a fragrant artisan bread—proving that mastering dough fundamentals yields exceptional results without needing to watch the video again.