Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, neapolitan pizza dough. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Neapolitan Pizza Dough is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Neapolitan Pizza Dough is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have neapolitan pizza dough using 4 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Neapolitan Pizza Dough:
- Take Flour (Caputo 00 flour is best, bread flour is good)
- Prepare Salt (Kosher or Table)
- Take Instant Yeast (I use Fleischmann's quick-rise)
- Prepare Water
Steps to make Neapolitan Pizza Dough:
- 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.
- Combine flour, salt, yeast in a large bowl and mix until homogeneous.
- Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
- Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
- 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.
- Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
- 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).
So that’s going to wrap this up for this special food neapolitan pizza dough recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
