Friday, July 12 2024

Originating in the lively streets of Naples, this dough captures the essence of traditional Neapolitan pizza, characterized by a light, airy crust and unmistakable flavor.

With simple ingredients and time-honored techniques, you can recreate the magic of a Neapolitan pizzeria right in your own kitchen.


Follow along as we guide you through the process of creating the perfect dough, from activating the yeast to achieving the ideal texture and flavor.

Whether you are a pizza aficionado or your first venture into homemade pizza, this recipe promises to give you a slice of Neapolitan authenticity in every bite.

Get ready to improve your pizza-making skills and delight your taste buds with the incomparable flavor of Neapolitan pizza.

Let’s get started!

 

 

SERVINGS:4

INGREDIENTS:

 

  • 2.2 lbs (about 7 cups) of “00” flour (soft wheat flour)
  • 2.5-2.75 cups (600-650 ml) of warm water
  • 1.5 tablespoons of salt
  • 1 teaspoon of fresh yeast

 

 

METHOD

1. **Activate the yeast:** Begin by activating the yeast. Dissolve the yeast in about 0.5 cup (120 ml) of warm water and let it sit for a few minutes until it starts to form bubbles on the surface.

2. **Mix the dry ingredients:** In a large bowl, combine the flour and salt. Mix the dry ingredients well.

3. **Add water and yeast:** Pour the warm water into the center of the flour and start mixing gently. Gradually add the activated yeast and continue to knead until you have a smooth and elastic dough.

4. **Knead the dough:** Transfer the dough onto a lightly floured surface and knead vigorously for at least 10-15 minutes. The dough should become smooth and elastic.

5. **First rise:** Shape the dough into a ball and place it in a bowl lightly greased with olive oil. Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free place for about 2 hours, or until it doubles in size.

6. **Divide and shape the dough balls:** Once the dough has risen, divide it into balls of your desired size for your pizzas. A typical portion is about 7-9 ounces (200-250 g) per pizza. Form the balls and place them on a floured baking sheet. Cover them again with the damp cloth and let them rest for another 4-6 hours in the refrigerator.

7. **Roll out the dough and bake:** Once the dough balls have rested in the refrigerator, you can roll out the dough and top it according to your preferences. Bake the pizza in a preheated oven at the highest temperature (usually around 500-550°F) on a pizza stone or baking sheet until the crust is golden and the cheese is melted.

By following this recipe, you’ll achieve a delicious Neapolitan pizza dough, characterized by a soft and light crust!

Enjoy your meal!

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