Authentic Neapolitan Pizza Dough Recipe By Weight

3 work it into a.

Authentic neapolitan pizza dough recipe by weight. By volume 4 cups molino caputo tipo 00 flour 1 cups plus 2 tbl water 2 tsp salt 1 2 tsp dry active yeast. Once stretched they will turn into 32 cm 12 5 diameter pizza bases in other words the usual size of a neapolitan pizza here in italy at least. We highly recommend cooking by weight. Neapolitan pizza is made from a lean dough that is it s got nothing but flour water salt and yeast.

See note plus more for dusting 0 75 grams active dry yeast 1 2 teaspoon. No oil no sugar nothing. A great neapolitan pizza has the best sauce the finest mozzarella and maybe a few whole basil leaves. Even tap water is fine if it is potable of course.

So which water is best to use. The first times making this dough it is better to keep everything standard so this way it is easier to learn to make adjustments or any modifications. 2 scatter enough flour on the work surface to keep the dough from sticking just a light coat because we don t want to. Add the water and mix it well with a wooden.

The neapolitan pizza dough always starts with the water whether this be for technical or traditional reasons. 18 ounces all purpose flour by weight about 3 3 4 cups 1 2 ounce salt by weight 2 teaspoons of table salt 4 teaspoons morton s kosher salt 1 2 3 cups tepid to warm water you will be able to easily hold your hands inside it 1 2 cup more all purpose flour for kneading. But before you can get into the toppings you ll need to make the perfect crust. Cover with plastic wrap or a damp towel and allow to rest for 30 60 minutes.

Perfect neapolitan style pizza dough 1 prep. With the quantities specified in this authentic neapolitan pizza dough recipe you will have enough to make 3 and 4 dough balls with a weight of about 225 gr. Vera napoletana pizza dough authentic recipe. Ingredients 1 3 4 pounds 00 flour 5 1 2 cups.

In a 2 quart bowl mix together the flour sugar salt and yeast. Combine pizza flour with water and yeast mixing just long enough so the dough comes together in a shaggy mass and there. See note 2 cups warm water 27 grams kosher salt 3 tablespoons. A quick authentic thin and crispy neopolitan style homemade italian pizza dough recipe that is also perfect for freezing.

By weight 500gr molino caputo tipo 00 flour 325gr water 65 hydration 10gr salt 3gr active dry yeast. Two tablespoons cornmeal for that peel.