How to Prepare Ultimate Neapolitan Pizza Dough

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, neapolitan pizza dough. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

In this tutorial, I will show you how to make a Neapolitan pizza Dough! 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. How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef.

Neapolitan Pizza Dough is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Neapolitan Pizza Dough is something which I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Neapolitan Pizza Dough:

1. Get Flour (Caputo 00 flour is best, bread flour is good)
2. Make ready Salt (Kosher or Table)
3. Get Instant Yeast (I use Fleischmann's quick-rise)
4. Prepare 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! Most Neapolitan pizza recipes call for placing tomatoes right onto the dough. The San Marzano variety of tomato is a type of Italian tomato that is most often used on Neapolitan pizza.

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).

Most Neapolitan pizza recipes call for placing tomatoes right onto the dough. The San Marzano variety of tomato is a type of Italian tomato that is most often used on Neapolitan pizza. Remember that Neapolitan pizza dough fermentation is a function of time and temperature. Once you commit to a temperature you kind of need to stick to it… Ball your dough. Neapolitan pizza dough is simple, but its complicated.

So that’s going to wrap this up with this exceptional food neapolitan pizza dough recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!