Neapolitan Pizza Dough Recipe
If you are looking for an easy way to make Neapolitan Pizza then this Neapolitan Pizza Dough recipe is for you. You can make authentic Neapolitan dough in a few minutes..
Ingredients
- 500 grams Tipo 00 Flour(Any other 00 Flour will do)
- 310 ml Room temperature Water
- 1/2 tbsp Instant dry Yeast
- 1 tbsp Salt
- 1 tbsp Olive Oil
Instructions
- Mix all water and salt in bowl.
- Add ten percent from the 500 grams of flour that you have set aside and nix it in the water to form a thin pancake batter like mix.
- Now add the yeast in this pancake batter mix and stir it.
- Now finally add the leftover flour and start mixing the dough till you get a homogenous dough ball.
- Set aside the dough ball for one hour.
- Now take the dough ball out on a clean surface and start kneading the dough. Knead it for ten minutes so it forms a nice smooth surface.
- Make dough balls from the dough and keep them in an air tight container. Now you need to ferment this in the refrigerator for 24-48 hours or overnight at room temperature.
- If you keep your dough balls in the refirgerator make sure to bring it to room temperature before you start to shape the pizza dough balls. It usually takes an hour or so.
Notes
1. Make sure you use flour with a protein content anywhere between 11-13 percent.
2. The Pizza dough hydration can be anywhere from 60-65 percent. If you are feeling adventurous, you can try 65-70 percent, but I highly recommend the 60-65 percent range for better dough handling.
3. If you are confused about measurements and want different levels of hydration then use the PizzApp+ to get the exact measurements. It is free to download.