Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, neapolitan pizza dough. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Neapolitan Pizza Dough is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Neapolitan Pizza Dough is something that I’ve loved my whole life.
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 get started with this recipe, we must first prepare a few components. You can have neapolitan pizza dough using 4 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Neapolitan Pizza Dough:
- Get 165 grams Flour (Caputo 00 flour is best, bread flour is good)
- Take 3 1/5 grams Salt (Kosher or Table)
- Get 2 2/5 grams Instant Yeast (I use Fleischmann's quick-rise)
- Get 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. Gluten, the protein complex in wheat that becomes tangled into sticky, stretchy dough when you knead flour with water, is crucial to a great. 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.
So that is going to wrap this up for this exceptional food neapolitan pizza dough recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
