Recipe: Delicious Pizza Napoletana Dough

Pizza Napoletana Dough. Since Neapolitan pizza is served in portion-sized pizzas, the dough for is split into pizza balls after bulk fermentation. This process is often referred to as "balling". Neapolitan pizza is made from a lean doughthat is, it's got nothing but flour, water, salt, and yeast.

This is the first episode in a series completely dedicated to pizza. 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 cook Pizza Napoletana Dough using 5 ingredients and 11 steps. Here is how you cook it.

Ingredients of Pizza Napoletana Dough

1. It's 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. You need 00 of Flour (Caputo) as much as needed.

To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. 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 step by step

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. Dough Pizzeria, an Authentic Neapolitan style pizza restaurant, creates delectable, delicious Italian dishes San Antonio, Texas and Dallas Texas. This flour actually kicks my pizza dough up another notch, partly because it is even easier to stretch, but mostly because it adds a subtle but significant increase in flavor. This pizza is an offshoot of the famous pizza Napoletana, it's made out of the same four ingredients: flour, water, salt and yeast, and it's baked in a blazing hot wood-fired oven. It has the same soft and wet centre like the Neapolitan pizza, the only difference is that the crust of the Canotto is much much bigger and is filled with air just.

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