Neapolitan pizza dough recipe

Neapolitan Pizza Dough Recipe For Eight pizza. Dough Balls 10 inch pizzas!

Neapolitan Pizza Dough Recipe If you love brick oven cooking here is a great recipe for some authentic Neapolitan Pizza dough. It takes a little practice to handle and cook. The dough is usually very soft and takes some practice. But practice makes perfect!  So love the art and get cooking you will master it!

Neapolitan Pizza Dough Recipe For 8 -. Dough Balls 10 to 12-inch pizzas!

Neapolitan Pizza Dough Recipe
If you love brick oven cooking here is a great recipe for some authentic Neapolitan Pizza dough. It takes a little practice to handle and cook. The dough is usually very soft and takes some practice. But practice makes perfect! So love the art and get cooking you will master it!
Ingredients:
*Flour—Type 00 (Caputo or San Felice) is preferred or a mixture of Type 00 with King Arthur Bread Flour— 2. lb.
*Yeast—Active Dry Yeast—1/2 Teaspoon
*Salt—sea salt, non-Iodized, fine-grained –.75 oz
*Water— 2 .5 cups

Technique:
*First dissolve the yeast in warm water, then add the salt to the water and dissolve this as well.

*Next add about 80% of the flour to all the liquid and mix to a stiff batter. Let sit for about 20 minutes to allow the water to be absorbed by the flour. (This is known as “Autolyse” which comes from the French word to rest).

*After the batter has rested for about 20 minutes add the rest of the flour slowly while mixing until the batter becomes a dough ball and lifts away from the bowl.
At this point you can either knead the dough by hand or in a mixer at slow speed, adding a bit of flour as needed. Total mixing/kneading time is about six to eight minutes.
*Form the dough into a large ball and place in a lightly oiled bowl (olive oil) to rise.
*Cover the bowl and let rise at room temperature for about two hours or until double in size.
*Lightly flour a work surface, remove dough from ball and cut dough into 7oz. pieces.*Form dough balls and place in dough trays evenly spaced. (This recipe produces eight dough balls which fit perfect in a standard Artisan Dough Tray online at our store ).

*Cover Dough Tray with Dough Lid or second Dough Tray and place in refrigerator. Dough balls are best when given enough time to ferment and can be kept refrigerated five to six days! But can be used in two!
*Remove trays from fridge about 2 hours before use. Dough balls should be at about room temperature, no colder than about 55 degrees F in order to stretch properly and reduce bubbles in baking.
Flour dough well and peel you may have a hard time with soft dough so practice.
And see our videos.
The Neapolitan Pizza recipe makes a very soft dough. That should be covered with blisters and a bubbly crust.
The secret to this pizza is to go light on ingredients. You should also use San Marzano tomatoes and of course fresh mozzarella. Drizzle some olive oil on top when done, or cook some basil leafs on top! Your call.It should be cooked at 900f and cooked in 90 seconds. Move the dough around fast try not burn the dough. But blistering is what you want.

 Neapolitan Pizza Dough Recipe Tips:

When cooking you are looking for blisters black leopard spots is what we call them.  The pie will be soft, tender and blistered perfectly. Use lots of heat a good flame.  Give it a try if you burn a few, oh well keep at it. Remember a hot oven with a nice fire is how you want to cook this baby (don’t put it too close to the fire.)  Let it get risen first, then rotate it around continually. When you see the blisters forming all around pick it up and hold it in the dome for a second or two (that’s called crowning the pie) and cook the top cheese. 

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