Recipe of Speedy Napolitan pizza dough

Napolitan pizza dough - Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, napolitan pizza dough. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Napolitan pizza dough has become the favorite food menus that have been sought by many people people from the internet. When you are the one who is looking to get the recipe information, then right here is the right website page. We convey the steps to how to prepare and also the ingredients needed. Do not forget to also display related videos as additional information.

Neapolitan pizza is the most recognized in the world, but many get it wrong, so I've enlisted world champion pizza maker, Johnny Di Francesco to teach us his secrets to making the finest pizza dough. 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.

Napolitan pizza dough

To get started with this recipe, we have to prepare a few components. You may cook Napolitan pizza dough using 4 ingredients and 5 steps. Here is how you cook that.

Ingredients of Napolitan pizza dough

  1. Get 1 L of cold water (25 C is ok).
  2. Make ready 50 g of salt.
  3. Prepare 2 g of raw yeast.
  4. Take of Pizza flour as needed (will take around 1.4 kg).

Instructions to make Napolitan pizza dough

  1. In a big bowl, put water and mix the salt until you cannot feel it anymore with your fingers.
  2. Genltly wet the yeast and scrub it with your hand to let it melt into the water.
  3. Start adding flour (please use Caputo flour or any other flour with high containt of protein, something around 13 g per 100 g will be good) while mixing and continue in the bowl until it becomes a mass hard enough to be tranferred on the table\.
  4. Mix the dough by stretching it and pushing it to the table. This facilitates the formation of gluten. Please mix the dough for around 20 min as this is the time needed for the gluten to be formed mechanically by this process. Please also fold it over and over to immagazinate air that will feed yeast bacteria for a better fermentation..
  5. Now the dough should be smooth and elastic. Cut it in 200-250 g balls max and put them in a container where you lay a thin layer of olive oil (to not make the balls stick to the container). Put the cover and let them rest around 10 h at room temperature..

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