Neapolitan Pizza Dough
This recipe allows you to make about 5 balls of dough. We recommend a flour with a protein content of 11 to 12%. Flours with higher protein content can be used,
This recipe allows you to make about 5 balls of dough. We recommend a flour with a protein content of 11 to 12%. Flours with higher protein content can be used, but they will need to rise longer. This recipe uses very little yeast, but that's how authentic Neapolitan pizza dough is made. If your scale is not very precise, weigh 2 grams and divide into four equal parts. Freezing is an interesting option.
Time
6 h. 50 min. =
30 min. +
20 min. +
6 h.
Utensils
1 one liter recipient1 kitchen towel1 mixing bowl1 wooden spoon
Ingredients for 5 parts
- 25 g. sea salt
- 500 ml. water
- 500 mg. dry yeast
- 900 g. soft / patent flour
Steps
- In a large bowl, pour all the water and salt, mixing
- Add about 100g of flour and the yeast. Stir with a wooden spoon
- Gradually pour the flour, and mix with the spoon so that it is completely absorbed by the water. Continue until the flour is completely absorbed. This can take about 10 minutes
- It's time to use your hands. With one hand, hold the bowl firmly and with the other, start kneading. The movement should be circular. Take the dough from the bottom, lift it, bring it up and press it without exaggerating with the palm downwards. Continue this movement until all the flour has been absorbed, and the dough comes off the walls of the container
- Transfer the dough to the work surface and knead it with both hands for at least fifteen minutes. Be careful not to tear the dough as this would damage the already formed gluten mesh
- Knead until the dough becomes smooth and elastic. The dough will be moist to the touch without sticking to the hands. When pressing with a finger, the holes fill up
- Cover with a damp cloth and let rise in a protected place between 24 and 26 degrees. The dough will take about 2 hours to rise and double in size because this recipe uses little yeast. The enzymes begin to transform the starch into simpler sugars and the proteins into shorter amino acids. The dough will be more digestible
- Once the dough has doubled, transfer the dough to the work surface, and with both hands form a ball of dough. Form balls of about 200 grams. Use a scale to check the weight
- Place the balls in a container for the next rising phase, for 4 to 6 hours
- To roll out the dough, place a little flour on the work surface, transfer the ball of dough. To stretch the dough and give it the shape of a pizza, the air contained in the dough is pushed towards the crust. This will be more inflated than the central part. Use your fingers and push the air towards the edges. Turn the pizza to do it evenly
- Depending on the oven you have, preheat the oven to the maximum for about 5 minutes, place the pizza at the bottom of the oven without activating the rotating heat function, and bake for between 5 and 10 minutes depending on your oven
- The pizza is cooked when the crust and base are colored. The real Neapolitan pizza cooks unevenly, with some areas being more cooked, sometimes even slightly burnt, than others