Authentic Neapolitan Pizza Dough

September 09, 2020

Alternately knead the dough by hand using the slap and fold method demonstrated in this sourdough boule video skip to 2 50. Neapolitan pizza is made from a lean dough that is it s got nothing but flour water salt and yeast.

How To Make Authentic Neapolitan Pizza At Home Youtube

Allow dough to bulk ferment for a minimum of 12 hours with 18 hours being best.

Authentic neapolitan pizza dough. Neapolitan pizza dough like world best pizza chef. For best results use a spiral mixer for pizza dough. Don t roll neapolitan pizza dough.

The essential part of neapolitan pizza is the pizza dough. Look for dough to slightly surpass two times it s original volume. True to italian tradition neapolitan pizza dough is made up of very few ingredients water.

It is fast and easy to get the. True authentic neapolitan pizzas have a tender pillowy bottom with big blistery bubbles in it after cooking very quickly over extremely high heat. Alex and i have been working on our recipe for over 10 years.

Not a beautiful neapolitan pizza. No oil no sugar nothing. Neapolitan pizza is the most recognized in the world but many get it wrong so i ve enlisted world champion pizza maker johnny di francesco to teach us his secrets to making the finest pizza dough.

Place one rolled out piece of dough onto a lightly floured pizza peel shake gently to ensure that the dough is not sticking. Use tipo 00 flour. With the quantities specified in this authentic neapolitan pizza dough recipe you will have enough to make 3 and 4 dough balls with a weight of about 225 gr.

A great neapolitan pizza has the best sauce the finest mozzarella and maybe a few whole basil leaves. The spruce julia hartbeck spread about 1 3 cup of sauce over the dough leaving about a 1 2 inch edge without sauce. Open your neapolitan pizza dough.

But before you can get into the toppings you ll need to make the perfect crust. 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. By volume 4 cups molino caputo tipo 00 flour 1 cups plus 2 tbl water 2 tsp salt 1 2 tsp dry active yeast.

Even tap water is fine if it is potable of course. We highly recommend cooking by weight. Rolling it pushes all the air out of the edge.

Create delicious neapolitan style pizza on the grill thanks to this no knead pizza dough recipe. The first times making this dough it is better to keep everything standard so this way it is easier to learn to make adjustments or any modifications. So which water is best to use.

Vera napoletana pizza dough authentic recipe. When cut it is pliable and bends easily under the weight of toppings. The neapolitan pizza dough always starts with the water whether this be for technical or traditional reasons.

Want that big beautiful puffy crust. That s a sure fire way to get a flat pizza. 8 oz each once stretched they will turn into 32 cm 12 5 diameter pizza bases in other words the usual size of a neapolitan pizza here in italy at least.

How to make neapolitan pizza dough. By weight 500gr molino caputo tipo 00 flour 325gr water 65 hydration 10gr salt 3gr active dry yeast. The weight of each dough ball.

Dÿ µ Our Absolute Best Neapolitan Style Pizza Dough Glen