Neapolitan pizza is one of the world's truly great pizzas. To make it you need to learn how to make Neapolitan pizza dough.
Keyword: Neapolitan pizza
Author: romain | glebekitchen
369gramsItalian 0 or 00 flour- I like Molina Caputo
Sourdough starter or dry yeast - quantity from the table in the post above.
Feed your starter if using. Put a bottle of water in the fridge. Go away for 8 hours or so.
Measure out your flour, water, salt and yeast. You need a scale to do this. Cups and tablespoons are way too imprecise.
Using a sourdough starter
Add the water and salt to the mixing bowl of your stand mixer. Add roughly 2/3 of the flour and mix manually.
Add the starter to the wet mixture.
Using instant dry yeast
Add the water to the bowl. Add 2/3 of the flour and the dry yeast and mix manually.
Add the salt.
Make the dough
Turn your stand mixer on to it's lowest setting. Mix for about a minute and a half. Add the remaining flour.
Continue mixing until the timer goes off (six minutes). Look at your dough. If it's one cohesive ball, it's good to go. If not, run your mixer for another minute or so.
Remove the dough from the mixing bowl. Knead manually 25-30 times.
Cover and let rest for 12 minutes. Use a timer.
After 12 minutes, do 2-3 slap and folds. That's described in the text above.
Cover and let rest another 12 minutes or so. Set a timer so you don't forget.
After 12 minutes, repeat the slap and fold. Put the entire dough ball into a Tupperware. Store the dough in the room you used to measure the temperature and decide how much yeast you need. Let the dough sit for around 24 hours.
After 24 hours ball the dough. Use your scale to help you divide the dough. I shoot for around 307 grams.
Place it into round Tupperware containers. Let sit another 24 hours.
When you are ready to cook, open the dough. Dress the pizza to your taste. Cook the pizza at 750F or so for around 90 seconds. Pay attention. At these temperatures things can go very wrong, very fast.
This recipe makes dough with a 64% hydration. You don't need to know what that means but you do need to know it will be a bit sticky so put a fair amount of flour on your paddle to make sure it slides.This is a Neapolitan pizza dough. It works at Neapolitan temperatures (750-850F). It is not the right dough for your kitchen oven...