Neapolitan Pizza Dough

Hey everyone, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Neapolitan Pizza Dough. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Neapolitan Pizza Dough is one of the most favored of recent trending foods on earth. It's appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Neapolitan Pizza Dough is something that I've loved my entire life.

Many things affect the quality of taste from Neapolitan Pizza Dough, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Neapolitan Pizza Dough delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Neapolitan Pizza Dough is 3 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Neapolitan Pizza Dough estimated approx 3 mins.

To get started with this particular recipe, we must prepare a few ingredients. You can have Neapolitan Pizza Dough using 4 ingredients and 8 steps. Here is how you can achieve it.

Source: seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

When baked at 900+ Fahrenheit for 1-2 minutes, creates a delicious thin crust with little air bubbles. Add toppings as you like!
Although it depends on how you stretch your pizza dough, the weights in this recipe are for each 10-12" pizza. Each dough ball should weigh about 270 grams.

Ingredients and spices that need to be Make ready to make Neapolitan Pizza Dough:

1. 545 grams Flour (Caputo 00 flour is best, bread flour is good)
2. 9.9 grams Salt (Kosher or Table)
3. 8.1 grams Instant Yeast (I use Fleischmann's quick-rise)
4. 354 grams Water

Instructions to make to make Neapolitan Pizza Dough

1. Note for bakers: The weights in this recipe can be represented as ratios for easily calculating required ingredients for large batches. The salt, yeast, water, are represented as percentages of the initial weight of the flour used.
2. The ratios are as follows: Flour: 100% Salt: 1.8% Instant yeast: 1-1.5% Water: 65% For example if you want 10 pizza's, multiply the 182g of flour per pizza by 10 (equals 1,820g). Then multiply 1,820 by 0.018 to find the required salt, 0.015 for the yeast, 0.65 for the water.
3. Combine flour, salt, yeast in a large bowl and mix until homogeneous.
4. Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
5. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
6. Turn dough out onto lightly floured surface and divide into 270g even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
7. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
8. Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit).

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So that is going to wrap it up for this exceptional food How to Prepare Any-night-of-the-week Neapolitan Pizza Dough. Thanks so much for your time. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!