Neapolitan Pizza Dough Recipe - How to Make Neapolitan Pizza Dough

Loading...

Thanks! Share it with your friends!

You disliked this video. Thanks for the feedback!

Added by Serg
136 Views

Neapolitan Pizza Dough Recipe 

 

INGREDIENTS

330 g
00 Pizza Flour (100%)
195 g
Water, Cold (59%)
g
Yeast, Instant (0.3%)
g
Salt, Kosher (1.5%)

INSTRUCTIONS

  1. Whisk yeast into water and let stand for a few moments while weighing pizza flour.
  2. Combine pizza flour with water and yeast, mixing just long enough so the dough comes together in a shaggy mass and there is no dry flour visible.
  3. Cover with plastic wrap or a damp towel and allow to rest for 30-60 minutes (autolyse).
  4. Add salt and knead with dough hook attachment in a Kitchen Aid mixer on speed #2 for 4 minutes. Turn off mixer, let dough rest for 4 minutes, and knead on #2 for another 4 minutes. Note to professionals: If using a Hobart or equivalent mixer, mix on #1 8-10 minutes, or until the dough passes the windowpane test. For best results, use a spiral mixer for pizza dough.
  5. Alternately, knead the dough by hand using the slap and fold method demonstrated in this sourdough boule video (skip to 2:50).
  6. Allow dough to bulk ferment for a minimum of 12 hours, with 18 hours being best. Look for dough to slightly surpass two times it's original volume. If dough is fermenting too quickly, try moving to a colder room, or possibily refrigerating near the end of the bulk fermentation.
  7. Divide dough into 290g portions. Round and proof for 2 hours at room temperature, or until the dough has doubled in size. For best results, allow dough to proof for about 20-30 minutes at room temperature and then refrigerate for minimum 3 hours, or as long as 24 hours. Remove from the fridge and allow to come to room temperature 1-2 hours before you will be makin pizzas. Slowing down the fermentation by refrigating will create a more complex flavor. Note that times will vary depending on how hot or cold your environment is. For every 17ºF/9ºC raise or drop in dough temperature, your yeast activity will double or decrease by half respectively. So a dough that takes 18 hours to ferment at a 70°F/21°C room temperature, will take only 9 hours when the temperature is raised to 87°F/30°C.
  8. Hand stretch dough into 12" discs, top, and bake in a wood fire oven with a minimum deck temperature of 750°F/400°C. See accompanying videos for a more indepth demonstration.

NOTES

Category
Pizza Pizza Dough Recipe

Post your comment

Comments

Be the first to comment