© 2018 All rights reserved
Made with ❤ with Elementor
Neapolitan Pizza Dough
Servings: 4 people
Equipment
- Bowl
- Digital Scale
- Jar
Ingredients
- 700 gr Medium Strong White Flour 12% Protein - 240W
- 420 ml Water
- 15 gr Sea Salt
- 1 gr Instant Dried Yeast
Instructions
- Pour 400 ml of water in a bowl, add the salt, and dilute it well
- Add ten percent of the flour and mix it
- Add the yeast and dissolve it
- Gradually add the other flour and mix it by hand or initially using a fork
- Remove the dough from the bowl to continue with the kneading on a working surface. The dough should become smooth. You can gradually adjust the consistency of the dough adding some extra flour
- Cover the dough and let it to rest for two hours. With the traditional Neapolitan pizza recipe, the first bulk fermentation is really short, and it can be shortened to up to 30 minutes
- Divide the dough into four balls, 270 gr each. We make bigger balls compared to a classic round pizza because the extra grams are used to make a bigger border (cornicione inItalian)
- Coverthe balls and let them to rise for eight to ten hours
Video
Notes
The main characteristic of the Neapolitan pizza is that it cooks in 60 to 90 seconds. In such a short time, the pizza keeps a high hydration, and you will get a soft texture. The flour is extra-thin, and it gives a specific texture. The dough is only stretched by hand. In this way, the air will stay in the dough, contributing to the softness and the creation of a high border. For the topping, use the best San Marzano tomatoes from Naples. You can easily find them in cans.
To stretch the dough, press it with your finger from the centre out. You flatten it using both hands and you leave a higher amount of dough in the border. You elevate the dough on the air. Using your punches, you rotate it, removing the excess flour and stretching it on the centre around the border.
For the tomatoes sauce, smash Plum San Marzano Tomatoes using a blender and mix them with some salt, basil leaves and olive oil. Remember to blend the tomatoes for only few second or you will get a too liquid sauce. You can eventually add a 10 - 15 percent extra Passata sauce to create a better consistency.
For the Mozzarella, cut the Fiordilatte in strings, quite thins. It should be quite dried or it will release water when cooked. To dried the mozzarella, cut it 4 hours before cooking and let it to drain a pasta drainer.
Neapolitan Pizzaiolo generally finish the pizza adding olive oil before cooking.
To transfer the pizza to the oven, Neapolitan pizzaiolo move the pizza over the peel. At home, if this is the first time you make Neapolitan pizza, I recommend to transfer the flattened dough over the wood peel and add the toppings over it. Limit the amount of flour under the disc, or it will burn the base in the oven. In a wood peel the dough will stick less than on a metal peel.
When you add the tomato sauce, leave a couple of centimetres for the border. In the oven, the uncovered dough will grow, creating the high border cornicione.
The pizza should cook in one minute to max 90 seconds. Cooking it for longer it will change the consistency. If you don’t have a Pizza oven, you can still make a good pizza, however it will be crunchier.
If you are a beginner, I recommend to make the first pizzas smaller. You can make balls weighing 240 gr instead of 270 gr.
You can find the disciplinary from the association of the True Neapolitan Pizza at this website: www.pizzanapoletana.org