Neapolitan Pizza Dough Hydration

Authentic pizza napoletana is known for being very tender light and moist at the same time. Salt kosher 1 5 instructions.

Marc Vetri S Naples Dough Recipe At 70 Hydration Recipe With Images Pizza Dough Marc Vetri Dough

No oil no sugar nothing.

Neapolitan pizza dough hydration. Pizza napoletana is the most widely reproduced or copied of all pizza types. This dough is 65 hydration 3 salt and 25 yeast active dry. This recipe is also intended for a wood fired oven with the temperature around 900 degrees.

It chars the outside for a smokey flavor and leopard spotted surface. 00 pizza flour 100 230 g. Hopefully this article will help you to understand what poolish is and encourage you to try it because it really does make great pizza.

Neapolitan pizza dough is low hydration and formulated specifically for use in a wood fire oven. How much oil in pizza dough. The cook time should be 90 seconds.

The flour is generally a high protein flour often of the italian oo type which is ground extra fine giving it a unique texture and the ability to absorb more water without becoming soupy. Water cold 59 1 g. Neapolitan pizza is made from a lean dough that is it s got nothing but flour water salt and yeast.

4 grams of water is an extra percent hydration. It cooks for only 90 seconds in an 800f degree oven and needs 58 65 hydration. You will learn from experience.

24g extra water less than one ounce and you are into a 70 hydration dough which is a whole different beast. But hopefully you ve now got a better understanding of how hydration affects pizza dough. Don t stray outside the 55 60 for the true neapolitan pizza dough.

Poolish can sound complicated but it really isn t. The 00 pizza flour is especially important when making a neapolitan pizza since the leapording or char responsible for the distinct look and flavor. Achieving the correct hydration for authentic italian neapolitan pizza dough is something that takes a bit of experience.

An authentic low hydration neapolitan pizza dough recipe formulated specifically for wood fire ovens. Purist neapolitan dough doesn t contain any sugar and has a cleaner natural taste to it. Yeast instant 0 3 6 g.

To be a true neapolitan pizza the dough can only contain 00 pizza flour water salt and yeast. Whisk yeast into water and let stand for a few moments while weighing pizza flour. Poolish is a simple technique that can make some of the best pizza possible and it s actually really easy.

It gets all the browning and flavor from the pizza oven because of its intense heat. The best way to learn is to get stuck in and try it. Neapolitan dough is not an easy thing to make if you aren t precise.

Typical in the range of 1 5.

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