Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, neapolitan pizza dough. It is one of my favorites. This time, I’m gonna make it a 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. In this tutorial, I will show you how to make a Neapolitan pizza Dough!
Neapolitan Pizza Dough is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Neapolitan Pizza Dough is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have neapolitan pizza dough using 4 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Neapolitan Pizza Dough:
- Make ready 165 grams Flour (Caputo 00 flour is best, bread flour is good)
- Take 3 1/5 grams Salt (Kosher or Table)
- Make ready 2 2/5 grams Instant Yeast (I use Fleischmann's quick-rise)
- Take 104 grams Water
All you have to do here is type in what kind of pizza you want to make - Neapolitan, in this case -, how big you want them to be You've made your own pizza dough. Now it's time to make pizzzaaasss! This Neapolitan pizza dough recipe is simple yet delicious. With only a few ingredients and even fewer steps, you're ready to roll.
Instructions to make Neapolitan Pizza Dough:
- 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.
- Combine flour, salt, yeast in a large bowl and mix until homogeneous.
- Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
- Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
- 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.
- Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
- 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).
Here are a couple of tips to help along the way Authentic Neapolitan pizza originates from the birthplace of pizza, Naples. For instance, unlike the American style pizza, Neapolitan pizza dough does not contain sugar or oil. Mike Fitzick, also known as The Pizza Jew recently flew over to Gozney HQ to share his tips and tricks for the perfect Roccbox pizzas. Mike lifted the lid on this top secret dough recipe. Gluten, the protein complex in wheat that becomes tangled into sticky, stretchy dough when you knead flour with water, is crucial to a great.
So that’s going to wrap this up with this exceptional food neapolitan pizza dough recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
