- 1 Neapolitan Pizza Dough Recipe: Everything You Need To Know
- 1.1 What is Neapolitan Pizza Dough?
- 1.2 Direction To Make Neapolitan Pizza Dough
- 1.3 Useful Information about Neapolitan Pizza Dough
- 1.4 Tips To Make Delicious Neapolitan Pizza Dough
- 1.5 Nutrition Of Neapolitan Pizza Dough
- 1.6 FAQs of Neapolitan Pizza Dough
- 1.6.1 Q. What is the best type of flour to use for Neapolitan pizza dough?
- 1.6.2 Q. Is it necessary to let the dough rise before baking?
- 1.6.3 Q. What can I do if my oven doesn’t reach 500°F (260°C)?
- 1.6.4 Q. Is it possible to freeze Neapolitan pizza dough?
- 1.6.5 Q. What makes Neapolitan pizza dough different?
- 1.6.6 Q. Which flour is best for Neapolitan pizza dough?
- 1.6.7 Q. What is the best way to cook Neapolitan pizza?
- 1.6.8 Q. Is there any way to make Neapolitan pizza dough healthier?
- 1.6.9 Q. How long can I keep Neapolitan pizza dough?
- 1.6.10 Q. What is the best way to reheat Neapolitan pizza?
- 1.6.11 Q. What is the best way to store leftover Neapolitan pizza?
- 1.6.12 Q. Do I need to use special equipment for Neapolitan pizza?
- 1.7 Conclusion
Neapolitan Pizza Dough Recipe: Everything You Need To Know
Are you looking for a way to make restaurant-quality pizza at home? Neapolitan pizza is one of the most iconic dishes in Italy and has made its way around the world. Fortunately, making one doesn’t have to be intimidating or labor-intensive.
All that’s needed is some essential ingredients, kneading time, and some slow rising to produce the perfect chewy dough to serve as your canvas. Whether you are an aspiring pizzeria or an avid pizza enthusiast, this Neapolitan pizza dough recipe will take your pie game up a notch!
Nothing comes close to a delicious, hot slice of Neapolitan pizza. If you’re looking for the perfect combination of flavorful crust and topping, there’s nothing quite like homemade Neapolitan-style pizza.
Fortunately, making your version is surprisingly easy—all it takes is the right recipe and quality ingredients. In this blog post, we’ll be providing a step-by-step guide to crafting a great batch of classic Neapolitan pizza dough that will have everyone who tries it asking for seconds!
What is Neapolitan Pizza Dough?
Neapolitan pizza is a thin-crust variety of Italian pizza. It originated in Naples, Italy, and is characterized by its soft texture and slightly charred edges from baking in the high heat of wood-fired ovens.
Neapolitan dough typically uses a combination of flour, water, yeast, salt, and olive oil as its ingredients. This type of dough also requires no kneading or manipulation—just mix all ingredients until they form a homogenous sticky ball.
– 3 cups (450g) all-purpose flour
– 2 teaspoons (10g) active dry yeast
– 1 teaspoon (7g) sea salt
– 2 tablespoons (30ml) extra virgin olive oil
– 1.5 cups (375ml) lukewarm water
Direction To Make Neapolitan Pizza Dough
- In a bowl, mix 2 ¼ teaspoons of active dry yeast and one teaspoon of sugar. Add ½ cup of lukewarm water to the mixture and stir until it dissolves. Set aside for about 5 minutes, until you see bubbles appearing on the surface.
- In a separate bowl, combine 3 ½ cups (400g) of “00” Italian flour with one teaspoon of salt and stir to combine. Make a well in the center and pour in the yeast mixture as well as 1/3 cup (75ml) of lukewarm water. Begin mixing all the ingredients using your hands or a wooden spoon until it forms into a rough dough ball.
- Turn out the dough onto a lightly floured surface and knead it for 8-10 minutes until it’s soft, smooth, and elastic. Shape the dough into a ball, place it in an oiled bowl, cover it with plastic wrap, and leave it to rise in the refrigerator overnight (or up to 24 hours).
- Once your dough has finished rising, turn it out onto a lightly floured surface and divide it into two equal pieces. Roll each piece out into a circle about ¼ inch thick, then transfer to baking trays lined with parchment paper or silicone mats.
- Finally, top your pizza as desired with tomato sauce, cheese, and other ingredients of choice before baking at 500°F for 10-12 minutes or until the crust is golden and the cheese melted. Enjoy!
Making delicious, restaurant-quality Neapolitan pizza doesn’t have to be difficult or time-consuming. With this easy recipe, anyone can make a classic Italian-style pie with minimal effort. Give it a try for your next pizza night, and you won’t be disappointed! Buon Appetito!
Useful Information about Neapolitan Pizza Dough
- It’s best to use “00” type Italian flour for Neapolitan pizzas, as it creates a light and airy crust with great flavor.
- To make a classic Neapolitan pizza dough, you’ll need active dry yeast, salt, lukewarm water (not too hot!), and of course flour.
- Knead the dough until smooth before covering it and letting it rise in the refrigerator overnight.
- The longer the dough rises, the better – this allows flavors to develop further and makes rolling out your dough much easier.
- Before making your pizza, leave the dough at room temperature for an hour or two so that it’s easy to stretch out into shape without snapping back.
- When you’re ready to bake, make sure your oven is preheated to 500°F (260°C). This will help create the crisp and charred crust that Neapolitan pizza is known for.
Tips To Make Delicious Neapolitan Pizza Dough
- To get the best flavor and texture, use quality ingredients such as extra virgin olive oil and sea salt.
- When kneading your dough, be sure to mix it well so that all the ingredients are evenly distributed.
- Be gentle when handling the dough – too much manipulation can produce a tough crust.
- Let your dough rise in a cool spot away from direct sunlight or other heat sources. A warm environment will cause the dough to overproof and may result in an unevenly cooked pizza.
- If your oven doesn’t reach 500°F (260°C), you can try using a pizza stone instead for optimal results.
- Finally, don’t forget to experiment with different toppings and combinations to find your favorite flavor! Enjoy!
Making pizza from scratch doesn’t get any easier than this Neapolitan Pizza Dough recipe. With just a few simple ingredients and some basic instructions, you can have delicious homemade pizza in no time.
Give it a try on your next pizza night, and you won’t be disappointed. Enjoy! circle about ¼ inch thick, then transfer to baking trays lined with parchment paper or silicone mats. Finally, top your pizza as desired with tomato sauce, cheese, and other ingredients of choice before baking at 500°F for 10-12 minutes or until the crust is golden and the cheese melted. Enjoy!
Nutrition Of Neapolitan Pizza Dough
Neapolitan pizza dough is an excellent source of carbohydrates, with around 43 grams per 100-gram serving. It also contains 6 grams of protein and 2 grams of dietary fiber. Additionally, the dough is naturally low in fat, containing only 1 gram per serving.
The nutritional value can vary somewhat depending on the ingredients used to make it; for example, a Neapolitan pizza dough made with olive oil could provide additional health benefits due to its monounsaturated fatty acid content. Olive oil may help lower cholesterol levels and reduce inflammation in the body as well.
Overall, Neapolitan pizza dough is a nutritious choice for anyone looking to add more whole grains to their diet without compromising flavor or texture. Enjoy!
Neapolitan-style pizza is best served fresh and hot, so here are some tips for keeping it that way:
- If you’re not serving your pizza right away, let it cool down to room temperature before transferring it to a storage container.
- To reheat Neapolitan-style pizza, place it in an oven preheated to 350°F (175°C) for 10 minutes or until heated through. Alternatively, you can try using a microwave oven – just make sure the cheese doesn’t burn by cooking on low power for short periods.
- To keep your pizza from going soggy, avoid adding too much sauce or toppings.
- Finally, don’t forget to enjoy your Neapolitan-style pizza as soon as possible for the best flavor and texture. Bon appétit!
FAQs of Neapolitan Pizza Dough
Q. What is the best type of flour to use for Neapolitan pizza dough?
For authentic Neapolitan-style pizza, you should use a “00” grade Italian flour or all-purpose flour with a high gluten content (at least 11%).
Q. Is it necessary to let the dough rise before baking?
Yes, allowing your dough to rise will give it time to develop more flavor and make stretching it into shape much easier. Let it rest at room temperature for up to two hours before forming your pizza.
Q. What can I do if my oven doesn’t reach 500°F (260°C)?
If your oven isn’t hot enough to cook a Neapolitan-style pizza, you can try using a pizza stone instead. This will help the pizza cook evenly and achieve that crisp yet chewy texture.
Q. Is it possible to freeze Neapolitan pizza dough?
Yes, you can freeze your dough for up to three months if you want to make it ahead and save time later on. Just be sure to tightly wrap the dough in plastic before freezing and defrost it overnight in the refrigerator before using.
Q. What makes Neapolitan pizza dough different?
Unlike other pizza dough recipes, Neapolitan pizza dough only requires a few simple ingredients and is designed to be cooked quickly at high temperatures. The result is an incredibly light and airy crust with just the right amount of chewiness. So go ahead and give it a try – you won’t regret it!
And there you have it – everything you need to know about making delicious Neapolitan pizza dough from scratch. Now, all that’s left for you to do is choose your favorite flavorings and toppings and get cooking! Enjoy!
Q. Which flour is best for Neapolitan pizza dough?
For authentic Neapolitan-style pizza, you should use a “00” grade Italian flour or all-purpose flour with a high gluten content (at least 11%). This type of flour helps to achieve the characteristic crisp yet chewy texture.
Q. What is the best way to cook Neapolitan pizza?
Neapolitan-style pizza is best cooked in an oven preheated to 500°F (260°C). This ensures that the pizza cooks quickly and evenly so you get that perfect crisp yet chewy texture. If your oven doesn’t reach this temperature, using a pizza stone can help to achieve similar results.
Q. Is there any way to make Neapolitan pizza dough healthier?
Yes! To make your Neapolitan pizza dough more nutritious, try using olive oil instead of other types of fat such as butter or margarine. Olive oil is high in monounsaturated fatty acids which may help lower cholesterol levels and reduce inflammation in the body. Additionally, you can also use whole wheat flour in place of all-purpose flour for added fiber and nutrients.
Q. How long can I keep Neapolitan pizza dough?
You can store fresh Neapolitan pizza dough in an airtight container in the refrigerator for up to five days. Alternatively, you can freeze your dough for up to three months if you want to make it ahead and save time later on. Just be sure to tightly wrap the dough in plastic before freezing and defrost it overnight in the refrigerator before using.
Q. What is the best way to reheat Neapolitan pizza?
To reheat Neapolitan-style pizza, place it in an oven preheated to 350°F (175°C) for 8-10 minutes. This will help to crisp up the crust and heat through all the toppings without drying out the dough. If you want an extra crispy texture, try using a pizza stone or baking sheet instead of a baking dish.
Q. What is the best way to store leftover Neapolitan pizza?
The best way to store leftover Neapolitan-style pizza is by wrapping it tightly in plastic wrap and keeping it in the refrigerator for up to three days. To reheat, place the pizza in an oven preheated to 350°F (175°C) for 8-10 minutes. You can also freeze your pizza for up to two months if desired, just be sure to thaw it overnight in the refrigerator before reheating.
Q. Do I need to use special equipment for Neapolitan pizza?
You don’t necessarily need special equipment for making Neapolitan-style pizza, however, using a pizza stone can help to achieve an even more authentic texture and flavor. A pizza stone helps to absorb moisture from the dough which gives it that crispy yet chewy texture that is characteristic of Neapolitan-style pizza. It also helps keep the bottom of the crust from becoming soggy or burned. Additionally, you can also use a baking sheet or baking dish if desired.
Good luck and happy cooking!
That’s all the information you need to know about making Neapolitan-style pizza. Now it’s time for you to get creative in the kitchen! Whether you use a special recipe or come up with your topping ideas, have fun with it and enjoy a delicious homemade pizza any night of the week. Bon appétit! Happy cooking!
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Rafael Stewart is a pizza cooker. I have been cooking pizzas for over 10 years and have never stopped loving them. He takes great pride in my work and loves to see the smiles on his customer’s faces when they receive their orders. I am a hard worker and take great care in ensuring that each pizza is cooked perfectly.