January 15, 2020 - 5:52pm
What is starting with water when preparing pizza dough?
So in pizza napoletana’s guide (https://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf) on pizza, it says that an essential rule to follow when making pizza is to start with water when preparing.
What does this mean? Should I add the flour to the water instead of adding the flour to the water?
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It does seem to be suggesting that you must add the flour to the water and not the other way around. I've never really noticed any discernible difference. Typically I put the water in first but on occasion I have added the water to my dry and never had any issue. Can't think of anything else that it would mean. Strange.