Napoletana Pizza Dough Recipe

The Neapolitan pizza dough recipe we provide is authentic Napoletana style from scratch using quality ingredients for maximum flavor and authenticity. If you want to make sure your homemade pizzas are on-point every time, check out our step-by-step guide below!

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In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. …

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Our Pizza Flour is milled from 100% American-grown wheat to precise “00” standards: perfect for homemade Neapolitan-style pizza. Its silky smooth …

Rating: 4.7/5(60)
Calories: 50 per serving
Total Time: 24 hrs
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.
2. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours.
3. After being kneaded (left) this dough probably won't double in size; instead it will simply become a bit puffy (right).
4. Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. The position of the rack is important, particularly if you're using parchment paper — too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. , Divide the dough in half. Working with one piece at a time, transfer the dough to a well-floured surface.

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NEAPOLITAN PIZZA DOUGH like World Best Pizza Chef. Neapolitan pizza is the most recognized in the world, but many get it wrong, so I’ve enlisted world champion pizza maker, Johnny Di …

Estimated Reading Time: 5 mins

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Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours. 5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the

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Ingredients for Authentic Neapolitan Pizza Dough. Authentic Neapolitan pizza dough consists of only 4 simple ingredients: flour, water, salt, and yeast. And to get the best result, make sure you use quality ingredients. This will make 6 11-12 inch Neapolitan pizzas: 922g Tipo 00 flour (100%) 553ml cool water (60%) 23g of fine sea salt (3%)

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To make an authentic Neapolitan pizza dough, you need 00 flour, yeast, olive oil, salt and sugar. 00 flour: also known as double zero flour and sometimes Italian flour, this finely ground flour has a strong and elastic gluten.It makes pizza with a soft and chewy crust and a tender bottom. Caputo Chef's Flour is my favorite brand of 00 flour.; Yeast: you can use active …

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The weight of each dough-ball. With the quantities specified in this authentic Neapolitan pizza dough recipe you will have enough to make 3 and 4 dough balls, with a weight of about 225 gr. (8 oz) each.Once stretched, they will turn into 32 cm (12.5’’) diameter pizza bases, in other words the usual size of a Neapolitan pizza (here in Italy at least!)

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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

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Directions. 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. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours. Featured Video.

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Make the dough: Combine the warm water and yeast in a small bowl, stirring to dissolve the yeast. Combine the flour and salt in a medium bowl. Add the yeast mixture to …

Author: Food Network Kitchen
Steps: 5
Difficulty: Easy

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1. Start the Neapolitan pizza dough two days ahead. Many other doughs (including my Basic and Slow-Rise recipes) include olive oil and sugar to enhance flavor, texture, and browning of the crust. True Neapolitan pizza dough, which is made of only flour, salt, yeast, and water, gets its superior flavor and texture from a longer fermentation time (in my recipe, …

Author: Food Network Kitchen
Steps: 5
Difficulty: Easy

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Neapolitan Pizza – Standard recipe. For this recipe, a total dough resting time of 48 hours is recommended. So if you want to eat the Neapolitan pizza, for example Saturday evening, you should start Thursday evening already with the dough making.

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Neapolitan Pizza Dough Recipe: Baked in only 90 seconds Neapolitan pizza is not just a delicious treat, but a beautiful sight to see. This iconic pizza which originated in Naples, Italy is made of dough made with only flour, water, salt and yeast. The dough is easily stretched by hand, it is soft and effortlessly exte

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Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into three 275gr equal pieces. 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

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Let the dough rest for 5 minutes. If using a mixer, switch to the dough hook, then continue mixing on second speed for about 2 to 4 minutes, or until the dough is smooth and supple. Add flour or water if needed. Transfer the dough to a slightly oiled work surface and hand knead for an additional minute, making any final adjustments.

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When calculating your own recipe, it’s best to stick to the percentages below. These are the ratios used by the Associazione Verace Pizza Napoletana, which safeguards the original recipe for Neapolitan dough. 100% flour. 65% water. 3% salt. 0.2% fresh yeast. wow wow wow! What if you don’t like calculating? No worries, just go to my website!

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Frequently Asked Questions

How to make a classic neapolitan pizza dough?

  • Now add the olive oil and fold it in before covering the bowl with a tea towel/cloth and leaving it to the side (room temperature) for 5-10minutes.
  • After max 10 minutes, remove the cloth.
  • Leave the dough in the bowl and start to work it again using the tips of your fingers to fold each side into the middle and then turning the bowl ...

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How do you make homemade pizza dough?

Make the homemade pizza dough. Once the yeast is proofed, add the olive oil, 2 cups of the flour and salt and stir to combine. The dough will start to form a sticky ball, add more flour as needed. Once it does, transfer it to a floured surface and knead for about 5 minutes, or until a smooth ball forms.

How to make perfect pizza dough?

Method

  • Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
  • In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
  • Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. ...

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What are some good pizza dough recipes?

  • Start by combining warm water with your yeast and some sugar. ...
  • Combine the salt and the flour, and start adding the flour to the mixer, 1/2 cup at a time.
  • Once you have added the flour, the dough will still look pretty wet and sticky. ...
  • Most pizza dough recipes will say it should be tacky but not sticky – not this one. ...
  • Grease a large bowl. ...

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