This recipe uses bakers percentages which means the amount of water added is based on the total amount of flour. Try to stretch the dough around 10%, and fold it over the inside of your right arm. To be considered a true Neapolitan pizza, it has to follow the strict regulations defined by the AVPN (The True Neapolitan Pizza Association). If you want to read more, check out our article on pizza steels. Dissolve the salt in the water and then add a handful of flour followed by the yeast. If you simply use your regular pizza dough, … On a … Traditionally Neapolitan pizza dough is mixed in a wooden tray, but a big mixing bowl will also do. You can also use grated hard cheeses on your Neapolitan pizza. I usually aim for 250g (9 oz), this will make 11 equal-sized pizza balls. “00” refers to the finest milled flour on the Italian flour scale and is also the highest quality flour made from the core of the wheat. Ingredients. 250g dough balls is perfect for 30 cm pizza (12 inches). If you make a purchease through this link, we earn a small commission at no additional cost to you. If you don’t have a pizza oven at home, a great alternative is to use pizza steel. This site uses Akismet to reduce spam. In a small bowl, whisk the yeast with 1/4 cup of the water and … Turn the pizza, and repeat a couple fo time until you have a nice, even pizza base with an edge. I, therefore, recommend to remove the cheese from the container, let it drain for a while, and then store it in some paper towel to get rid of some of the moisture. Neapolitan pizza is baked in a hot wood-fired brick oven, and therefore often comes with a charred edge. This is destined to be your new go-to recipe for pizza night! Buon Appetito! in a large mixing bowl combine the two types of flour and the salt. This pizza should take no longer than 90 seconds to cook. I recommend using a kitchen scale to measure your dough balls. Traditionally natural fresh Neapolitan yeast or brewer’s yeast is used for pizza dough. Firstly, it’s not approved by the AVPB, secondly, then you’ll not get the right consistency. Then you’ve come to the right place. All rights reserved. Making pizza at home with the right flour is easy! Thats what happened to Alex and me. Neapolitan Pizza Dough Recipe Recipe • April 17, 2013. The product contains no additives. The heat is usually uneven in the pizza oven, being hotter closer to the fire, so you may have to turn the pizza to cook it evenly. Check out our recipe here: Authentic Neapolitan Pizza Sauce. The cooking time on pizza steel is around 5-6 minutes, depending on how hot your oven gets. Proceed by adding around 10% of the flour while incorporate it into the water. Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. When you have topped your pizza, move it to a pizza peel (read more about pizza peels here), and make the final adjustments to the shape of the pizza. In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved. Now you can transfer the dough to a lightly dusted work surface, and start kneading. Water should be tepid. water in a small bowl, sprinkle the yeast and a pinch of sugar on top, mix and let it rest for 5-10 minutes, … Then place them either in one large rising box, or in smaller, or individual containers. When you’re kneading the dough the temperature will increase, and if you start with too hot water the dough may be too hot when you’re done kneading. Once you know what true Neapo… You can also use plastic wrap over bowl if you don’t have any airtight containers. According to the AVPN, Neapolitan pizza should be baked in a wood-fired pizza oven at 430-480Â°C (800-900Â°F). Now you wan to leave the dough balls for 20-24 hours in room temperature, or ideally slightly lower at around 20 Â°C (68Â°F). The protein content of Tipo 00 flour is around 12%. If it’s ready, the dough should spring back. Turn up the speed to knead the dough for 5 minutes. These cheeses are high in moisture, and also often comes in a container willed with liquids. Next, ball up the pieces using this method. You simply can’t make authentic Neapolitan pizza dough with all-purpose flour. The ideal temperature is around 20 Â°C (68Â°F). You should leave 1-2 cm (0.5-1 inch), that will form your raised edge. This recipe is based on AVPN’s standards, and will help you make true Neapolitan pizza at home or for your restaurant! Tipo 00 is an Italian-milled, finely ground wheat flour with high protein content. Roberta’s pizza dough is kind … For example: for one liter of water, you should use 0.3g of active dry yeast, while for five liters of water, you should use 1g of yeast, not 1.5g, so even if the amount of dough is multiplied by five, you should only multiply the amount of yeast by around three. You’ll usually find San Marzano tomatoes and buffalo mozzarella on the pizza, combined with one, or a couple of toppings. Here we’ll leave the whole dough in room temperature for at least 2 hours. Can I knead by hand instead of using a mixer and if so, how long? It is important to add a handful of flour before the yeast in order to protect the yeast from the salt and to give the yeast something to feed on immediately. For the best thin-crust pizza, skip the dough's first rise. Best Pizza Dough Recipe. You know in the movie The Matrix when Neo is given the choice between the blue and red pill, essentially choosing between blissful ignorance or truth? 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