Neapolitan Pizza Dough
Neapolitan Pizza Dough

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, neapolitan pizza dough. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Neapolitan Pizza Dough is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Neapolitan Pizza Dough is something that I’ve loved my entire 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 begin with this recipe, we have to first prepare a few components. You can have neapolitan pizza dough using 4 ingredients and 7 steps. Here is how you cook it.

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

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. 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!

Steps 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).

A Neapolitan pizza is a stretched pizza dough made with high protein wheat flour, water and salt and topped with tomatoes and mozzarella cheese. To be considered a traditional Neapolitan pizza the. An authentic, low hydration, Neapolitan pizza dough recipe formulated specifically for wood fire Combine pizza flour with water and yeast, mixing just long enough so the dough comes together in a. The Neapolitan Pizza Dough always starts with the water, whether this be for technical or traditional reasons. So which water is best to use?

So that is going to wrap this up with this special food neapolitan pizza dough recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!