Neapolitan Pizza Dough
Neapolitan Pizza Dough

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, neapolitan pizza dough. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast. With so few ingredients, the key to great Neapolitan pizza crust is a good long fermentation period during which time starches will break down into simpler sugars, yeast will create flavorful by-products, and. NEAPOLITAN PIZZA DOUGH like World Best Pizza Chef.

Neapolitan Pizza Dough is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Neapolitan Pizza Dough is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook neapolitan pizza dough using 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Neapolitan Pizza Dough:
  1. Get 165 grams Flour (Caputo 00 flour is best, bread flour is good)
  2. Get 3 1/5 grams Salt (Kosher or Table)
  3. Make ready 2 2/5 grams Instant Yeast (I use Fleischmann's quick-rise)
  4. Make ready 104 grams Water

Transfer the dough to a slightly oiled work surface and hand knead for an additional minute, making any final adjustments. Neapolitan Pizza Dough and Pizza Margherita History And Recipe. While Flatbreads were a common meal the tomatoes brought to Europe from South Ameican were the game-changer. For best results, use a spiral mixer for pizza dough.

Steps to make Neapolitan Pizza Dough:
  1. Note for bakers: The weights in this recipe can be represented as ratios for easily calculating required ingredients for large batches. The salt, yeast, water, are represented as percentages of the initial weight of the flour used. The ratios are as follows: Flour: 100% Salt: 2% Instant yeast: 1.5 % Water: 65% For example if you want 10 pizza's, multiply the 160g of flour per pizza by 10 (equals 1,600g). Then multiply 1,600 by 0.02 to find the required salt, 0.015 for the yeast, 0.65 for the water.
  2. Combine flour, salt, yeast in a large bowl and mix until homogeneous.
  3. Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
  4. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
  5. Turn dough out onto lightly floured surface and divide into 270g even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
  6. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
  7. Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit).

Look for dough to slightly surpass two times it's original volume. What's more, the simple yet perfect Neapolitan pizza sauce doesn't contain any added sugar. It contains just tomatoes, salt, and pepper. The essential part of Neapolitan pizza is the pizza dough. In honing our dough recipe, we've learned a few things from some of the premiere pizza restaurant chefs in America, who themselves have studied the pizza in Naples!

So that’s going to wrap it up for this exceptional food neapolitan pizza dough recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!