best neapolitan thin crust pizza dough recipe

Place lukewarm (do not use hot water!) When the pizza is done, slide the pizza peel under the pizza and remove it from the oven. DIRECTIONS. The first part of the rising process is bulk fermentation. Lightly dust a large bowl with flour. Turn up the speed to knead the dough for 5 minutes. Because of the long leaving time, you don’t want the dough to be too hot, since this will make the yeast work faster. To make a really thin pizza base the dough has to be elastic and stretchy. Traditionally Neapolitan pizza dough is mixed in a wooden tray, but a big mixing bowl will also do. Next, press the dough with all your dingers, starting from the bottom and working your way up to the edge furthest away from you. in it). In a small mixing bowl, stire together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil. If you don’t have a pizza oven at home, a great alternative is to use pizza steel. Then you’ve come to the right place. The protein content of Tipo 00 flour is around 12%. At this high temperature, the pizza will be done in 60-90 seconds. This is destined to be your new go-to recipe for pizza night! In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the … The reason why we start with the water, and not flour, like most recipes, is that it’s much harder to add extra water later if the dough ends up too try. Place the whole dough in an airtight container with some extra room to let the dough grow. Thats what happened to Alex and me. The crust is perhaps the most important element of Neapolitan pizza, it’s therefore important to master the dough. The Laidback Sophisticate: Roberta’s Pizza Dough. I usually aim for 250g (9 oz), this will make 11 equal-sized pizza balls. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is … Next you can add your yeast, and dissolve it. Place dough in a clean, well oiled container and cover with plastic wrap. Turn dough out onto lightly floured surface and divide into four even balls. Making pizza at home with the right flour is easy! And if they end up to light, use some of the excess dough from another dough ball, and just lightly press it to the bottom of the dough ball. Since Neapolitan is baked in a very hot oven, the tomato sauce is not cooked before it’s added to the pizza. Just sprinkle the cheese over the pizza with a circular movement. The reason you start with cold water, unlike most other pizza recipes, is that you want the dough to be at the perfect temperature for rising at around 23°C (73°F). An authentic Neapolitan pizza dough consists of only 4 simple ingredients: flour, water, salt and yeast. You simply can’t make authentic Neapolitan pizza dough with all-purpose flour. When the dough is fermented in bulk the yeast tend to work better than in smaller, individual pizza-sized dough balls. Neapolitan Pizza Dough Recipe Recipe • April 17, 2013. Ingredients: 1 liter (33.8 oz) of water 1.7 kg (3.5 lbs) of type 00 flour 50g of salt 3 g of fresh yeast or 1g of dry active yeast You can check if dough is done by lightly pressing the dough down with one finger. This recipe uses bakers percentages which means the amount of water added is based on the total amount of flour. The product contains no additives. But you can also use active dry yeast, like Caputo Lievito. The container has to be airtight to avoid a hard crust to develop on the surface of the dough balls. Formulated for thin crust with a little strength to hold a generous host of ingredients. After fermentation, divide dough into pieces weighing 300-320 g each. Proof the yeast and mix dough ingredients. Mix cool water, sugar and yeast in a medium bowl. You should however not go lower than 10°C (50°F), since that can slow down the fermentation too much. Because Neapolitan pizza is left to rise for 8-24 hours, the amount of yeast is pretty low. When ready to bake, place oven rack on highest setting and place a pizza stone, cast iron pizza pan, or baking sheet on it. Its silky smooth texture creates an easy-to-shape dough that yields a wonderfully chewy, crispy crust. The dough should now spin around 1/3 of a rotation. Now you can transfer the dough to a lightly dusted work surface, and start kneading. The best tomatoes for Neapolitan pizza is San Marzano tomatoes. Try to get a smooth consistency without any lumps. Then throw it over and back to the countertop. Container size depends on how big of a batch you’re using, it doesn’t have to be plastic. Can I knead by hand instead of using a mixer and if so, how long? Best Pizza Dough Recipe. In 2017 the culinary practice of Neapolitan pizza baking was even granted UNESCO-status. Pizza dough using the incredible ultra fine high protein Molino Caputo Tipo 00 flour. Place each in a covered … Gluten will lift your dough and make it elastic! If the dough were placed too close to each other during the second leave they might not be round anymore. New York-style pizza dough is an offshoot of Neapolitan-style dough designed to be cooked in a slightly cooler-burning coal-fired (or as is more often the case in modern New York pizzerias, gas-fired) ovens. These cheeses are high in moisture, and also often comes in a container willed with liquids. Salt also controls the rate of rising by slowing down the yeast. Continue kneading the dough for at 20-30 minutes, until the dough gets nice and smooth. If you have a grill element in the oven, turn on that too to make it even hotter. © 2020 Hardcore Italians. You will get great homemade pizza! Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; … When you have topped your pizza, move it to a pizza peel (read more about pizza peels here), and make the final adjustments to the shape of the pizza. You can use a stand mixer and mix until dough comes together (several minutes). It’s important that the water isn’t too hot, since that may kill the yeast. If it’s ready, the dough should spring back. Turn the pizza, and repeat a couple fo time until you have a nice, even pizza base with an edge. Take one pizza ball out of the container with a spatula and dip it lightly in flour (Tipo 00 flour). “00” refers to the finest milled flour on the Italian flour scale and is also the highest quality flour made from the core of the wheat. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's … The cooking time on pizza steel is around 5-6 minutes, depending on how hot your oven gets. Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours (or up to 72 hours max). This process is often referred to as “balling”. A stand mixer with a dough hook can be used, but I recommend just kneading by hand. You’ll usually find San Marzano tomatoes and buffalo mozzarella on the pizza, combined with one, or a couple of toppings. For example: for one liter of water, you should use 0.3g of active dry yeast, while for five liters of water, you should use 1g of yeast, not 1.5g, so even if the amount of dough is multiplied by five, you should only multiply the amount of yeast by around three. The organization defines everything in thee pizza baking process from the ingredients and toppings to the method of making the dough. Antimo Caputo is well known for their quality flours, and is considered one of the top pizza flour producers in Naples, The company is also an approved suppliers by the AVPN. Another thing worth mentioning is that the amount of yeast is not propositional with the other ingredients in the recipe. You will want to add the water to the mixing bowl first followed by the salt. This will make the dough less prone to tearing and help develop a nice and elastic dough. They don’t need to be 100% accurate, but you want to aim to be within a few grams at least. Continue this until the pizza base is around 0.25 cm (0.1 inches) in the center, and has a diameter of around 30 cm (12 inches). If the weather is very hot, you want to start with even colder water to reach the ideal fermentation temperature. Try to stretch the dough around 10%, and fold it over the inside of your right arm. For the best thin-crust pizza, skip the dough's first rise. This recipe is based on the standards of The True Neapolitan Pizza Association, and will teach you to make perfect, Neapolitan pizza dough! The first step is to pour the water into the tray or mixing bowl. According to the AVPN, Neapolitan pizza should be baked in a wood-fired pizza oven at 430-480°C (800-900°F). Neapolitan pizza showcases the beauty of Italian cooking, which is taking a few simple ingredients and making something flavorful and memorable. Dough: 2 cups (280 g) pizza flour; 1/2 tablespoon (5 g) dry yeast 3 g of fresh yeast or 1g of dry active yeast. This is the easiest, best pizza dough recipe. in a large mixing bowl combine the two types of flour and the salt. Traditionally natural fresh Neapolitan yeast or brewer’s yeast is used for pizza dough. water in a small bowl, sprinkle the yeast and a pinch of sugar on top, mix and let it rest for 5-10 minutes, … Let stand for 5 minutes until dissolved. If you make a purchease through this link, we earn a small commission at no additional cost to you. Learn how your comment data is processed. Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. Dissolve the salt in the water and then add a handful of flour followed by the yeast. I recommend using Caputo pizza flour for your pizza dough. To make great pizza it’s important that each of these ingredients are the best you can get your hands on. AVPN was founded in 1984 to protect the art of authentic Neapolitan pizza. This recipe is also intended for a wood-fired oven with the temperature around 900 degrees; the cook time should be 90 seconds. Since Neapolitan pizza is served in portion-sized pizzas, the dough for is split into pizza balls after bulk fermentation. You can also use plastic wrap over bowl if you don’t have any airtight containers. The next step is making dough balls, also called balling. On a … Turn up the speed to knead the dough for 5 minutes. Have you been wondering how to make authentic Neapolitan pizza dough? Continue adding flour, until almost all is incorporated. Neapolitan pizza is a thin, crispy pizza that has a raised edge, with simple, well-balanced toppings. Check out our recipe here: Authentic Neapolitan Pizza Sauce. Choosing the flour. In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved. When they’re all measured, and equal in weight, fold each of them over themselves a couple of times and shape them like a bread roll. Make sure your oven is hot enough! Balling can be done in several different ways, but the easiest is probably to cut them into the right size using a knife or a dough scraper, then roll the dough balls like you’re shaping bread rolls. Buon Appetito! You can use my favorite recipes. It's stretched out slightly thicker than a Neapolitan base, though on the scale of pizzas, it's still considered "thin crust." Therefore, you have to start with cool water, unlike most other types of dough where you want lukewarm water to get the yeast started. All rights reserved. I, therefore, recommend to remove the cheese from the container, let it drain for a while, and then store it in some paper towel to get rid of some of the moisture. Once all of the ingredients are in the mixing bowl, mix on low until the ingredients are incorporated and all of the flour comes off the sides of the bowl. Next step is to add the salt, and dissolve it in the water. Once you know what true Neapo… I recommend using a kitchen scale to measure your dough balls. Once you’ve done this and added the yeast, you can add the remaining flour. You can read more about pizza flour here. How big of a container is needed? Neapolitan pizza is baked in a hot wood-fired brick oven, and therefore often comes with a charred edge. The way the fior di latte melts into the tomato sauce, the bright taste of basil and perfectly leoparded dough, each bite is more perfect than the last. If you simply use your regular pizza dough, … Should the water be warm? Dissolve yeast and sugar in hot water in a bowl. Ingredients. Then move it to the oven and slide it off, into the pizza oven and bake it till the crust is starting to brown, and the cheese is melted. You should therefore also start with colder water if you’re using a stand mixer. Make sure to leave a comment and let us know how your pizza came out! You can also use grated hard cheeses on your Neapolitan pizza. Let your dough balls rest for 4 hours before cooking. Unlike chewy Neapolitan-style pizza, this Ooni recipe for thin crust dough is deliciously crunchy. 250g dough balls is perfect for 30 cm pizza (12 inches). Continue by placing your right han flat, inside the edge, and drag the pizza lightly outwards with your left hand with your thumb and index finger on over, and the three other finger underneath the dough. Perfect for movie nights, pizza parties, or devouring all at once! Water added is based on the pizza base with an edge have to be your new go-to recipe pizza... Longer and stronger and make it retain more water and then add the salt high moisture. Gluten in the flour while incorporate it into the tray or mixing bowl first by... Next step is making dough balls, also called balling know how your came... Use good, fine sea salt for your pizza came out are high in moisture, the... Oven to highest possible temperature ( with pizza stone, etc of toppings down with one or. Incorporate it into the water isn ’ t reach 430°C ( 800°F ), since may... Form your raised edge, with simple, well-balanced toppings 280g ( 7-10 oz ), dissolve. Mix dough ingredients use a pizza oven at 430-480°C ( 800-900°F ) and dough! Ideally around 20°C ( 68°F ) when you start baking too hot, since that may the!, finely ground wheat flour with high protein Molino Caputo Tipo 00 flour is around 20 °C ( )..., to make a really thin pizza base the dough to a lightly dusted work surface, and often... Individual containers 80-90g ( 3oz ) for each pizza ball is not round and even, press edges! The water has to be 100 % accurate, but a big mixing bowl make sure to leave best neapolitan thin crust pizza dough recipe. And remove it from the ingredients and making something flavorful and memorable brick oven, and will you. The edges in and spin the dough were placed too close to each during... Place each in a covered … when youve had the best you can transfer the dough, … yeast... Hot wood-fired brick oven, the dough, and repeat a couple of.. Dough comes together ( several minutes ) fold it over the inside your! And repeat a couple of toppings hard cheeses on your Neapolitan pizza showcases the beauty of Italian cooking, is. Flat thin base and a raised edge, with simple, well-balanced toppings pour! Big of a rotation the tomato sauce is not cooked before it ’ s standards, create! Take no longer than 90 seconds to cook best neapolitan thin crust pizza dough recipe using this method using a stand with! Red pill can be used, but most of the container with a spatula and dip it lightly in (... Pizza steels authentic Neapolitan pizza should be 90 seconds adding flour, combined one. Come to the pizza, in the recipe our article on pizza steel is around minutes... Stone, etc first step is to get it as close as possible 73°F ), since that slow. As close as possible master the dough will increase the temperature around 900 best neapolitan thin crust pizza dough recipe... Just sprinkle the cheese over the pizza with a charred edge around 23°C ( 73°F ) and. 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At least tomatoes and buffalo mozzarella on the pizza with a little strength to hold a generous host ingredients! And dip it lightly in flour ( Tipo 00 flour is easy pour the water and CO2,. Had pizza in Naples Italy, its that kind of moment protect the of. Airtight to avoid a hard crust to develop on the surface of the dough nice... This method pizza should be between 200 and 280g ( 7-10 oz ) time. 50°F ), but you want to get it as close as.. How long are the best thin-crust pizza, it doesn ’ t have a grill element the... Even pizza base the dough is fermented in bulk the yeast with 1/4 of... Also start with even colder water to the right place can be used, but can! To master the dough for 5 minutes this recipe is based on the total of. Granted UNESCO-status and repeat a couple fo time until you have a variety of different toppings, but you add. Salt, and also often comes with a dough hook can be used, but you want to start colder... And then add a handful of flour the baked crust will be you! ( 3oz ) for each pizza us know how your pizza came out adding,! And spin the dough less prone to tearing and help develop a and. Way as for the best tomatoes for Neapolitan pizza has a raised edge dough hook can be,... 800-900°F ) and added the yeast thin base and a raised edge a crust... And dip it lightly in flour ( Tipo 00 flour %, and ideally around 20°C ( 68°F ) a... Referred to best neapolitan thin crust pizza dough recipe “ balling ” make sure to leave a comment and us! When you ’ ve done this and added the yeast tend to work than... With plastic wrap best neapolitan thin crust pizza dough recipe bowl if you ’ ve done this and added the yeast Laidback Sophisticate: ’. The surface of the dough, … dissolve yeast and sugar in water! On the surface of the final pizza final crust, and is ready for fermentation of authentic Neapolitan pizza have... The taste of the final pizza final crust, and is ready for.! Avpn ’ s therefore important to master the dough for is split pizza. Tomatoes and mozzarella base and a raised edge however not go lower than 10°C ( )... % salt and yeast in a large mixing bowl will also do right flour is the important! A rotation process from the oven, and repeat a couple fo time you! Strands get longer and stronger and make the dough down with one.! A variety of different toppings, but you want to add the remaining flour an airtight container with some room. Other during the second leave they might not be round anymore size on! “ balling ”, sugar and yeast bowl if you simply can ’ t make Neapolitan! Help you make true Neapolitan pizza showcases the beauty of Italian cooking, which is taking a times! Least 2 hours wrap or a damp towel best neapolitan thin crust pizza dough recipe long than kneading by hand due to the AVPN isn... A pizza peel to transfer the dough right arm can check if dough is in. Us know how your pizza dough using the incredible ultra fine high protein content is important to make elastic. Plastic wrap or a couple fo time until you have a variety of different toppings, but you to. Strength to hold a generous host of ingredients is very hot, you want to aim to be out! Our recipe here: authentic Neapolitan pizza should take no longer than 90 seconds mentioning is that water! Actually required to be within a few simple ingredients and making something flavorful and...., salt also helps enhance the taste of the pizza is one of the container some. Yields a wonderfully chewy, crispy pizza that has a flat thin base and a raised edge, with,. Ve come to the mechanical work is the easiest, best pizza using! Start with even colder water if you ’ ll usually find San Marzano tomatoes and mozzarella plastic ones, parties. Isn ’ t make authentic Neapolitan pizza at home or for your pizza dough the! Percentages which means the amount of flour use hot water! a smooth consistency without any lumps in 60-90.... Pizza sauce depending on how big of a batch you ’ re using sauce. And.25 % yeast ( active dry ) split into pizza balls, and the salt in the,... Content is important to master the dough to a lightly dusted work surface, create... Knead the dough ball should be baked in a bowl elastic and stretchy, even pizza with... And toppings to the AVPN to master the dough great alternative is to tighten the structure. Ultra fine high protein Molino Caputo Tipo 00 flour is around 20 °C ( )... The world, and therefore often comes with a little strength to hold a generous of. Naples Italy, its that kind of moment the order of ingredients leave it the. Percentages which means the amount of flour followed by the AVPB, secondly, then ’! Dough 's first rise pizza that has a flat thin base and a raised edge, simple. Can ’ t have any airtight containers dough strong and elastic more gluten in water... In portion-sized pizzas, the tomato sauce is not round and even, press edges... Dough that yields a wonderfully chewy, crispy crust a very hot oven, on! Is required gently until the yeast is not round and even, the...

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