Pizza Napoletana Dough. Dough Pizzeria, an Authentic Neapolitan style pizza restaurant, creates delectable, delicious Italian dishes San Antonio, Texas and Dallas Texas. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl.

Ingredients of Pizza Napoletana Dough

1. Prepare 300 ml of warm water.
2. You need 1 gram of active dry yeast.
3. You need 15-20 grams of salt.
4. Prepare 1 tablespoon of olive oil.
5. Prepare 00 of Flour (Caputo) as much as needed.

In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough. Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough.

Pizza Napoletana Dough instructions

1. In a bowl, using your hands, mix water and salt until completely melted.
2. Add in yeast and mix until completely melted.
3. Add flower in sprinkle motion.
4. Using your hands, mix for about 5 minutes.
5. Add olive oil and continue to mix in a folding motion.
6. When correct consistency is reached take out and work on granite until smooth.
7. Wait for 20 minutes.
8. Use your hand to squeeze 2 fist size pagnottelle.
9. Put pagnottelle into covered container for about 4-8 hours depending on temperature.
10. At this point, the pizza dough can be frozen up to 3 months or stretched, topped, and cooked..
11. An example of a cooked pizza with this dough.

Taste a bite of the mozzarella cheese; if it does not taste salty, add a few pinches of kosher salt to the pizza. When making pizza, you'll first need to make the dough balls before they can be turned into those delicious wood-fired pieces of heaven. The sizing of dough balls for Neapolitan and American pizza is pretty similar. Pizzas come in small, medium and large sizes. The calculator is set for medium pizzas.