Pizza Napoletana Dough. Dough Pizzeria, an Authentic Neapolitan style pizza restaurant, creates delectable, delicious Italian dishes San Antonio, Texas and Dallas Texas. Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast. With so few ingredients, the key to great Neapolitan pizza crust is a good long fermentation period during which time starches will break down into simpler sugars, yeast will create flavorful by-products, and.

Pizza Napoletana Dough

True to Italian tradition, Neapolitan pizza dough is made up of very few ingredients, water. Neapolitan pizza is considered the OG of the worldwide staple, and this recipe lives up to the tradition with a springy, flavorful crust. The dough's cold, slow rise in the refrigerator is a major. You can have Pizza Napoletana Dough using 5 ingredients and 11 steps. Here is how you cook it.

Ingredients of Pizza Napoletana Dough

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

Its silky smooth texture creates an easy-to-shape dough that yields a wonderfully chewy, crispy crust. This is destined to be your new go-to recipe for pizza night! This is the "best" pizza dough ever. Much harder to handle than the rest of others, but worth all the work and effort.

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.

It is an overnight dough from Peter Reinhart, however his instructions are for using electric stand mixer and I have successfully used my bread maker set on dough. Once the loaves are formed, a second leavening takes place in boxes for food of variable duration, depending on the temperature and humidity of the environment and the absorption of. In honing our dough recipe, we've learned a few things from some of the premiere pizza restaurant chefs in America, who themselves have studied the pizza in Naples! 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.