Neapolitan Pizza Dough
Neapolitan Pizza Dough

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, neapolitan pizza dough. It is one of my favorites. For mine, I am going to make it a little bit tasty. 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 favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Neapolitan Pizza Dough is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. 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. Make ready 3 1/5 grams Salt (Kosher or Table)
  3. Get 2 2/5 grams Instant Yeast (I use Fleischmann's quick-rise)
  4. Prepare 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. This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time.

Instructions 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).

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! For best results, use a spiral mixer for pizza dough.

So that is going to wrap it up with this special food neapolitan pizza dough recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!