Neapolitan Pizza Dough
Neapolitan Pizza Dough

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, neapolitan pizza dough. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Neapolitan Pizza Dough is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Neapolitan Pizza Dough is something which I’ve loved my whole life. They are nice and they look fantastic.

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!

To begin with this recipe, we must prepare a few components. You can cook neapolitan pizza dough using 4 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Neapolitan Pizza Dough:
  1. Get 165 grams Flour (Caputo 00 flour is best, bread flour is good)
  2. Get 3 1/5 grams Salt (Kosher or Table)
  3. Take 2 2/5 grams Instant Yeast (I use Fleischmann's quick-rise)
  4. Get 104 grams Water

Mike lifted the lid on this top secret dough recipe. Authentic Neapolitan pizza originates from the birthplace of pizza, Naples. It involves traditional methods and ingredients that have been largely forgotten for quite a while. 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.

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).

Now it's time to make pizzzaaasss! 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. This Neapolitan pizza dough recipe is simple yet delicious. With only a few ingredients and even fewer steps, you're ready to roll.

So that’s going to wrap this up for this special food neapolitan pizza dough recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!