Neapolitan pizza (including the dough). Johnny di Francesco's pizza dough has flour, water, salt, and yeast. Add the yeast at this point-Johnny uses a small nub of cake yeast-not easy to find these days outside of a bakery. This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time.
Unlike what many people think, Neapolitan pizza isn't just a type of pizza, but a way of making it that naturally has its secrets. The main aspect that differentiates this pizza from others is its dough, which gives a tall and soft crush, which is very different from the Roman-style pizza, which has a thin and. Neapolitan pizza is considered the OG of the worldwide staple, and this recipe lives up to the tradition with a springy, flavorful crust. You can have Neapolitan pizza (including the dough) using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Neapolitan pizza (including the dough)
- It’s of Pizza dough.
- It’s 800 g of flour “00” (Caputo pizza “00” flour recommended).
- You need 500 ml of lukewarm water.
- You need 25 g of salt.
- It’s 1 g of dried yeast.
- You need 10 g of sugar.
- Prepare 25 g of olive oil.
The dough's cold, slow rise in the refrigerator is a major. Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast. With so few ingredients, the key to great Neapolitan pizza crust is a good long fermentation period during which time starches will break down into simpler sugars, yeast will create flavorful by-products, and. Continue by holding the dough firmly with one hand while with the other pulls it slightly.
Neapolitan pizza (including the dough) step by step
- Put the flour in a large bowl and add the water to one end. Add the salt to the water to dissolve at the same end. Then add the yeast and mix into the flour at the other end. Following this mix it all together. Then add the sugar followed by the oil and mix some more..
- Now the mixture should be combined ready to knead. Knead for 15 to 20 minutes. Then shape into a ball and cover to rest for 20 minutes with the bowl..
- Then shape into a long baguette and cut into 6 pieces (for 6 pizzas). Flour the bowl and place the 6 pieces inside, cover with a damp tea towel for 6-8 hours..
- After this the dough should have increased in size. This is now ready for use. You can stretch each dough ball out to make the pizza base..
- Place the base into a hot pan to cook. While in the pan you can add your toppings, squashed fresh tomatoes are great for the base with toppings of your choice. Here we have half mozzarella and basil and half with added nduja and olives. Cook in the pan until the base is browned underneath around 5-10 minutes..
- Next place the pan under a pre-heated grill to cook the top around 10 minutes or until the toppings are cooked and the pizza is lightly browned. Buon appetito!.
Then rest the pulled flap on the hand holding the pizza, lift the dough up from the work surface and place the dough back down, rotating it a quarter turn. Garnish the pizza as you like and cook. Want that big, beautiful, puffy crust? Rolling it pushes all the air out of the edge. That's a sure-fire way to get a flat pizza.