Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, neapolitan pizza (including the dough). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Neapolitan pizza (including the dough) is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Neapolitan pizza (including the dough) is something that I’ve loved my entire life. They are nice and they look wonderful.
Once ready, place the Neapolitan pizza dough aside to rest on a flat surface, covering it with a damp cloth so it doesn't dry out. This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast.
To get started with this particular recipe, we have to first prepare a few components. You can have neapolitan pizza (including the dough) using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Neapolitan pizza (including the dough):
- Prepare Pizza dough
- Make ready 800 g flour “00” (Caputo pizza “00” flour recommended)
- Take 500 ml lukewarm water
- Take 25 g salt
- Get 1 g dried yeast
- Prepare 10 g sugar
- Take 25 g olive oil
Add flour or water if needed. Transfer the dough to a slightly oiled work surface and hand knead for an additional minute, making any final adjustments. Create delicious Neapolitan style pizza on the grill thanks to this no knead pizza dough recipe. True authentic Neapolitan pizzas have a tender, pillowy bottom with big blistery bubbles in it after cooking very quickly over extremely high heat.
Instructions to make Neapolitan pizza (including the dough):
- Put the flour in a large bowl and add the water to one end. Add the salt to the water to dissolve at the same end. Then add the yeast and mix into the flour at the other end. Following this mix it all together. Then add the sugar followed by the oil and mix some more.
- Now the mixture should be combined ready to knead. Knead for 15 to 20 minutes. Then shape into a ball and cover to rest for 20 minutes with the bowl.
- Then shape into a long baguette and cut into 6 pieces (for 6 pizzas). Flour the bowl and place the 6 pieces inside, cover with a damp tea towel for 6-8 hours.
- After this the dough should have increased in size. This is now ready for use. You can stretch each dough ball out to make the pizza base.
- Place the base into a hot pan to cook. While in the pan you can add your toppings, squashed fresh tomatoes are great for the base with toppings of your choice. Here we have half mozzarella and basil and half with added nduja and olives. Cook in the pan until the base is browned underneath around 5-10 minutes.
- Next place the pan under a pre-heated grill to cook the top around 10 minutes or until the toppings are cooked and the pizza is lightly browned. Buon appetito!
When cut, it is pliable and bends easily under the weight of toppings. 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! Use a flour specifically formulated for Neapolitan pizza. Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust.
So that is going to wrap this up with this special food neapolitan pizza (including the dough) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
