Neapolitan Pizza Dough
Servings: 6 pizzas
Calories: 650kcal
Cost: $19
This traditional Italian dish is a true masterpiece of flavors and textures
Print Recipe
Equipment
- 2 Pizza plastic containers with lids to store pizza dough
- 1 Large bowl
- 1 Dough scraper
- 1 Metal scraper or metal spatula
- 4 deli containers
- 1 Kitchen scale
- 1 Meat thermometer
- 1 Pizza stone to preheat 45 minutes
- 1 Pizza Peel
Ingredients
48-Hour Pizza Dough
- 600 g Spring water at 20ºC
- 30 g Salt
- 2 g Fresh yeast* *1 gram instant yeast
- 1000 g Pizza flour 00 W 290-360
Stretching Pizza
- 200 g Fine semolina flour
Topping
- 400 g Tomato sauce* Recipe
- 250 g Cherry tomatoes
- 1100 g Fresh mozzarella di bufala
- 20 g Fresh basil
- 2 g Dry oregano to taste
Instructions
Neapolitan Pizza Origin
- The true Neapolitan pizza, is a classic Italian dish that has a rich history dating back to the late 1600s in Naples, Italy. This iconic pizza started off as a simple flatbread with minimal toppings like oil and garlic, sold by street vendors to the people of Naples. Fast forward to today, this traditional pizza has evolved into a worldwide favorite, known for its authentic flavors and the use of high-quality ingredients. Imagine the aroma of a wood-fired oven, the sight of bubbling mozzarella cheese, and the taste of fresh basil on a thin, chewy crust.
Marinara & Margherita
- There are two main variations of Neapolitan pizza: marinara and margherita. Marinara is the older version that does not have cheese. It is topped with tomato sauce, garlic, oregano, and olive oil. Margherita is the newer version that has cheese. It is topped with tomato sauce, mozzarella cheese, basil leaves, and olive oil as mentioned above it is named after Queen Margherita who enjoyed it during her visit to Naples.
What Percentage Of Water In Dough?
- Neapolitan pizza, with its deliciously light and crispy crust, is a favorite among pizza connoisseurs. One of the key differences that sets Neapolitan pizza apart from other styles is its high hydration dough. However, this recipe shows that with only 60 percent hydration, we can achieve remarkable results. See it for yourself!
48-Hour Pizza Dough
- By utilizing the technique of cold fermenting your pizza dough, you will unlock a world of complex textures and flavors. The secret to achieving this level of perfection lies in the art of balance. By using much less yeast that most pizza recipes and incorporating more salt into your dough, you can slow down the fermentation process and allow the flavors to develop more fully. One of the key factors that sets a great pizza dough apart is its ease of preparation and workability.
Kneading Pizza Dough
- In a large bowl, combine water and salt with your hand. Add about 20 percent flour to the salted water. Mix in the yeast (if using instant yeast, add it straight to the flour). Add remaining flour to the liquid mixture and mix until it comes together. Transfer the dough onto a clean countertop and begin the kneading process.
- To knead the dough effectively, use the palm of your hands to push the dough away from you, then fold it back onto itself. This stretching and folding motion helps align the gluten strands, making the dough more elastic. Repeat this process for 7 minutes.
- Then use the slap and fold French kneading technique for about 3 minutes, to strengthen pizza dough.
- If using a stand mixer fitted with the hook attachment, follow the same protocol. Then increase speed to medium-high and mix for 7-8 minutes.
Bulk Fermentation
- As the term suggests, bulk fermentation is the time when dough is fermenting in bulk, or one large mass. Form dough into a tight round, cover it with an upside down bowl or a wet kitchen towel, and let rest for 2 hours.
Pizza Dough Balls
- After the 2 hours bulk fermentation, gently flour the dough and countertop. Split dough in half and divide each into three equal portions, resulting in six 270g pizza dough portions. Next, lay the dough portions skin side down onto a lightly floured work surface. Gently deflate the dough one or two portions at a time and shape into tight balls.
Resting Options
- Now, it's time to let the dough rest. You can use pizza containers that should be lightly greased or opt for large plastic lids or baking trays to hold the dough portions. Cover the containers or lids with plastic wrap and let dough rest: 24 hours at 18 degrees celsius. Or 48 hours at 10 degrees celsius. Or 72 hours at 5 degrees celsius.
Tomato Sauce
- Homemade tomato sauce can be subbed for good quality store-bought pizza sauce such as Mutti brand. To enhance the flavor of your tomato sauce, consider grating some fresh parmesan cheese into the mixture. Don't forget to add some dried oregano, and or fresh basil infused in olive oil.
Stretching Neapolitan Pizza Like A Pro
- Leave pizza dough balls at room temperature for an hour or more before shaping into pizzas. Flour your work surface generously to prevent the dough from sticking. You can use fine semolina or regular flour. Start by pressing the dough ball with your fingertips. Flip and repeat. Then push from the center outwards while rotating the dough. Then, you gently lift and stretch the dough using the back of your hands, maintaining an even thickness throughout. Preserving the air bubbles in the rim is one of the most important aspects to create the perfect Neapolitan pizza crust. And to do that, you need to gently stretch your pizza dough so you don’t press out the air bubbles.
Neapolitan Margherita Pizza
- Drain fresh mozzarella, and press the cheese between 2 trays with a few layers of paper towels. Top pizza with tomato sauce. The deep curve at the bottom of the ladle makes it easy to spread the sauce evenly without any sharp edges tearing or catching on the dough. Avoid spreading too much sauce. Add grated parmesan if desired. Add a few cherry tomato halves and basil leaves.
- Fresh Mozzarella Spread out pieces of fresh mozzarella before or after baking.
- Drizzle spiced olive oil and serve!
Baking Your Pizza In Your Domestic Oven
- To use a pizza stone, place the stone on the highest oven rack and preheat the oven at 535ºF/280ºC for 45 minutes. Bake your pizza for 7 minutes.
Baking Your Pizza In Your Wood-Fired Oven
- Three hours before you plan to cook, start heating your oven. The oven is fired to maximum temperature to saturate the floor and dome with heat reaching an internal temperature of approximately 750°F/400ºC. Move ambers to the side and clean oven floor thoroughly with a brass brush. Pizzas are baked right on the floor next to the fire. The door is left open during pizza baking and smaller pieces of wood are added every 25 minutes or so to maintain the flame.
- Carefully place the prepared pizza onto the hot oven floor using a pizza peel, positioning it the center front to easily monitor its cooking progress. Watch the pizza closely, rotating it occasionally to ensure it cooks uniformly. It should take 80 seconds to pre-cook a pizza dough, and approximately 2.5 minutes to cook it through depending on size.
Pre-Baking Pizzas
- Pre-baking pizzas are indeed a fantastic option to consider when preparing for an upcoming event. Not only are they convenient, but they also allow for a stress-free and enjoyable cooking experience for both the host and the guests. Pre-bake pizza as directed, and freeze for up to 3 months.
- When ready to serve, add toppings on frozen pizzas. The dough wont take that long to thaw. Pop pizza in the oven for 2 to 3 minutes to finish cooking.
Nutrition
Serving: 300g | Calories: 650kcal
