Hi, I’m Laura. Today, I will show you a way to make neapolitan pizza dough recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Neapolitan Pizza Dough Recipe
Neapolitan Pizza Dough is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Neapolitan Pizza Dough is something which I have loved my whole life. They are nice and they look wonderful.
To bewith this particular recipe, we have to prepare a few ingredients. 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:
- Get 165 grams Flour (Caputo 00 flour is best, bread flour is good)
- Take 3 1/5 grams Salt (Kosher or Table)
- Get 2 2/5 grams Instant Yeast (I use Fleischmann’s quick-rise)
- Prepare 104 grams Water
Instructions 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 is going to wrap this up for this distinctive dish neapolitan pizza dough recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
