Brunilda Schiavone Neapolitan pizza dough is a type of pizza dough that is made with a specific type of flour, water, yeast, and salt. It is a thin, crispy dough that is cooked in a wood-fired oven. Neapolitan pizza is considered to be one of the best pizzas in the world, and it is a popular dish in Italy and around the globe.
There are many different recipes for Neapolitan pizza dough, but they all share some common ingredients. The most important ingredient is the flour. Neapolitan pizza dough is made with a type of flour called “00” flour. This flour is very finely ground, and it produces a dough that is smooth and elastic. The other essential ingredients in Neapolitan pizza dough are water, yeast, and salt. The water should be lukewarm, and the yeast should be active. The salt helps to flavor the dough and to give it a crispy crust.
Ingredients
- 00 flour: 500g
- Water: 250ml
- Yeast: 10g
- Salt: 10g
Instructions
- In a large bowl, combine the flour, water, yeast, and salt.
- Mix until the ingredients are well combined and form a dough.
- Knead the dough for 10 minutes until it is smooth and elastic.
- Place the dough in a lightly oiled bowl and cover it with plastic wrap.
- Let the dough rise in a warm place for 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down and divide it into two equal parts.
- Shape each part of the dough into a ball and place it on a lightly oiled baking sheet.
- Let the dough balls rest for 15 minutes.
- Preheat the oven to 500F (260C).
- Stretch or roll out the dough balls into 12-inch (30 cm) circles.
- Top the dough with your favorite toppings and bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Neapolitan pizza dough is a delicious and versatile dough that can be used to make a variety of pizzas. It is a relatively simple dough to make, and it can be made ahead of time and stored in the refrigerator for up to 3 days.
Tips
- For a crispier crust, bake the pizza on a preheated baking stone.
- If you don’t have a wood-fired oven, you can bake the pizza in a regular oven at the highest temperature possible.
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overwork the dough, as this will make it tough.
- Let the dough rise in a warm place for the best results.
- Stretch or roll out the dough as thinly as possible for a crispy crust.
- Don’t overload the pizza with toppings, as this will make it soggy.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
Frequently Asked Questions
What is the best flour to use for Neapolitan pizza dough?
The best flour to use for Neapolitan pizza dough is “00” flour. This flour is very finely ground, and it produces a dough that is smooth and elastic.
How long should I knead the dough?
You should knead the dough for 10 minutes until it is smooth and elastic.
How long should I let the dough rise?
You should let the dough rise in a warm place for 1 hour, or until it has doubled in size.
What is the best way to cook Neapolitan pizza?
The best way to cook Neapolitan pizza is in a wood-fired oven. However, you can also cook it in a regular oven at the highest temperature possible.
What are some tips for making the best Neapolitan pizza?
Here are some tips for making the best Neapolitan pizza:
- Use fresh, high-quality ingredients.
- Don’t overwork the dough.
- Let the dough rise in a warm place for the best results.
- Stretch or roll out the dough as thinly as possible for a crispy crust.
- Don’t overload the pizza with toppings.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
Neapolitan pizza dough is a delicious and versatile dough that can be used to make a variety of pizzas. It is a relatively simple dough to make, and it can be made ahead of time and stored in the refrigerator for up to 3 days.
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