In Naples, pizza is a religion. And the dough is their gospel. There are many theories and debates about the best authentic Neapolitan pizza dough recipe, but this recipe is a tried-and-true classic.
It’s simple, straightforward, and yields delicious results every time. So roll up your sleeves, put on some carbs-friendly music, and get ready to make some pizza!
Authentic Neapolitan Pizza Dough Recipe
Below are the answers to the authentic Neapolitan pizza dough recipe.
The first contents in this authentic Neapolitan pizza dough recipe are characteristics. Neapolitan pizza dough is a type of pizza dough that originates from Naples, Italy.
Characteristics of Neapolitan pizza dough include a high hydration level, a low gluten content, and a slightly acidic flavor. The dough is also typically cooked in a wood-fired oven, which gives it a distinctive flavor and crisp texture.
How To Pick The Perfect Flour For Your Neapolitan Pizza
One important thing to remember in the authentic Neapolitan pizza dough recipe is to remember to choose the perfect flour. If you’re like most people, you probably think that all flour is the same.
However, when it comes to baking Neapolitan pizza dough, it’s important to choose the right flour. The type of flour you use can affect everything from the texture of your dough to the flavor of your pizza.
There are two main types of flour used for Neapolitan pizza dough: 00 flour and 0 flour. 00 flour is a very fine, soft wheat flour that produces a light, airy dough with a crisp crust. 0 flour is a slightly coarser wheat flour that produces a slightly denser dough with a chewier crust.
Both flours are excellent for making Neapolitan pizza, but which one you prefer is largely a matter of personal preference. If you can’t find 00 or 0 flour at your local grocery store, don’t worry – all-purpose flour will work just fine. Just keep in mind that your pizza won’t be quite as authentic as it would be if you used the proper Italian ingredients.
The following step in learning the authentic Neapolitan pizza dough recipe is preparing the ingredients. If you want to make authentic Neapolitan pizza, it’s important to start with the right dough.
The ingredients for Neapolitan pizza dough are simple: flour, water, salt, and yeast. However, the proportion of these ingredients is critical in order to create the perfect dough.
The flour used for Neapolitan pizza dough is a special type of Italian flour called “00” flour. This flour has a very fine texture and contains less gluten than other types of flour, which makes it ideal for creating a light and airy crust.
The water used in the dough must be filtered or distilled, as minerals in tap water can inhibit the fermentation process. The salt should be added sparingly, as too much salt can make the dough tough. And finally, the yeast must be of the highest quality in order to create a well-risen crust.
The next step to the authentic Neapolitan pizza dough recipe is preparing tools. If you’re interested in making Neapolitan pizza dough at home, you’ll need to gather a few tools.
First, you’ll need a large mixing bowl. Then, you’ll need a measuring cup to measure the ingredients, and a spoon or spatula to stir them together. A kitchen scale will also come in handy for measuring the flour
Instructions For Making Neapolitan Pizza Dough
- 20 ounces (about 4 cups) bread flour, preferably Italian-style “OO”
- .4 ounces kosher salt (about 4 teaspoons)
- .3 ounces (about 2 teaspoons) instof ant yeast, such as SAF Instant Yeast
- 13 ounces water
Step 1: The first step is to combine flour, salt, and yeast in a large bowl and whisk until homogenous. Then, add water and incorporate it into flour using your hands until no dry flour remains on the bottom of the bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
Step 2: Divide the dough into 4 equal parts. Place in refrigerator or freezer bag with lid. Keep in the fridge for about 2 to 4 days. Then take it out and shape it into balls and let it sit at an outside temperature for 1.5 to 2.5 hours before baking
Traditional Neapolitan Pizza
After learning the authentic Neapolitan pizza dough recipe. Let’s find out how to define a traditional Neapolitan pizza. The Associazione Verace Pizza Napoletana is an organization founded in 1984 with the aim of preserving the true Neapolitan pizza.
To be awarded the AVPN certification, a pizza must be made with specific ingredients and adhere to strict guidelines. For example, the dough must be hand-kneaded and formed into a raised edge, or cornicione. The pizza must also be cooked in a wood-fired oven at a temperature between 430-480 degrees Celsius.
As a result of these guidelines, AVPN-certified pizzas have a unique flavor and texture that is truly authentic to the Neapolitan tradition. If you are looking for a true taste of Naples, be sure to look for the AVPN logo on your next pizza!
Standards For Authentic Neapolitan Pizza
As any baker knows, accurate measurements are essential for success. A small change in the quantities of ingredients can have a significant impact on the final product. This is especially true when it comes to baking pizza dough.
Too much yeast, for example, can cause the dough to be over-proof by the time it is ready to be shaped and baked. As a result, the crust will be dense and chewy instead of light and crispy.
Similarly, too much flour will make the dough difficult to work with and result in a crust that is dry and crumbly. The key is to find the perfect balance of ingredients, and that often comes down to precise measuring. By taking the time to measure each ingredient carefully, you can ensure that your pizza dough turns out just the way you want it every time.
Use a scale
When it comes to measuring ingredients, weight is king. That’s because the density of an ingredient can vary significantly, depending on how it’s stored and handled. For example, compacted flour will weigh more than loose flour, so using a volume measurement like cups or tablespoons will yield results that are less accurate.
In addition, volume measurements are not standardized, so a tablespoon from one person might not be the same as a tablespoon from another person. For these reasons, using a scale is always the best way to ensure accuracy in your baking.
When it comes to baking, precision is key. That’s why many bakers prefer to use recipes that list ingredients in grams. Unlike volume measurements, which can vary depending on the compressibility of the ingredients, or tablespoons, which can vary in size, 100 grams of flour is always 100 grams of flour.
This level of precision is especially important when working with yeast, which is often used in small quantities – often less than 1 gram. That’s why a gram scale is an essential tool for any serious pizza baker. Look for a scale that offers an accuracy of 0.01 grams, and you’ll be well on your way to baking the perfect pizza pie.
Tipo 0 and Tipo 00 are two Italian doughs used to make authentic Neapolitan pizza. Tipo 00 is the most commonly used dough for making pizza due to its high quality and smooth texture.
The optimal gluten content for Neapolitan pizza dough is around 12% and the optimal strength is around W250-300, depending on the fermentation time. Using Tipo 0 or Tipo 00 dough will help you create an authentic and delicious Neapolitan pizza.
The protein content of Tipo 00 wheat flour is about 12%. The medium-high gluten protein content is important for creating a flexible, elastic dough. As you knead the dough, the gluten fibers get longer and stronger and make the dough stiff and elastic.
You can read more about pizza dough here. There’s nothing magical about Tipo 00 flour, it’s just high quality and contains just the right amount of gluten.
You can also make great dough with other flours because it’s the character of the dough that matters most, not its origin. That said, using Tipo 00 flour will give you a slightly different result than using other flours because it is finer milled.
Gluten is a collection of proteins found in wheat. These proteins are what give pizza dough its elasticity, and allow it to be stretched into a thin crust without tearing. When gluten proteins contact water, they begin to form a network that gives the dough structure.
This network can be strengthened through kneading, and the more it is worked, the stronger it becomes. Consequently, gluten is essential for creating the classic pizza crust that we all know and love. without it, pizzas would be flat and brittle and lack the signature chewy texture that makes them so irresistible.
So next time you order a pizza, take a moment to appreciate the little gluten proteins that made it possible. Without them, your meal would be decidedly un- crave-able.
Gluten plays an important role in trapping gas that the yeast produces during fermentation, which is also why the dough increases in volume. When you knead the dough, small pockets will form, and these will be inflated by CO2 from the fermentation, almost like blowing up a balloon. Kneading also strengthens the gluten network.
And the more you knead, the stronger it gets. This is important because a strong gluten network will give the dough structure and prevent it from collapsing when it is placed in the hot oven. So, if you want to make a Perfect Pizza at home, remember to give the dough a good long knead!
Neapolitan Pizza Sauce
After learning the authentic Neapolitan pizza dough recipe, let’s move on to the sauce. The sauce for Neapolitan pizza is made with crushed tomatoes, garlic, olive oil, and salt.
The crushed tomatoes are cooked down until they are thick and flavorful. Then, the garlic, olive oil, and salt are added to taste. The sauce should be thick and smooth, with a slightly sweet flavor. Once the sauce is prepared, it can be used on any type of pizza dough. However, it is traditionally used on Neapolitan-style pizzas.
Cheese And Toppings
One of the most crucial aspects of Neapolitan pizza, besides learning the authentic Neapolitan pizza dough recipe, is cheese and toppings.
Cheese is a key ingredient in neapolitan pizza. There are several types of cheese that can be used, but the most common are mozzarella and fior di latte. Mozzarella is a dry, firm, mildly flavored cheese made from cow’s milk.
Fior di latte is a fresh, soft cheese with a milky flavor. It is made from cow’s milk and has a higher moisture content than mozzarella. The type of cheese used will affect the flavor and texture of the pizza, so it is important to choose carefully. When it comes to neapolitan pizza, the quality of the cheese makes all the difference.
The traditional toppings for Neapolitan pizza are tomatoes, mozzarella, and basil, but there are many other delicious toppings that can be used as well. For example, ham and mushrooms are a classic combination that is sure to please any pizza fan.
Olives, onions, and peppers are also popular toppings that can add a unique flavor to your pizza. If you want to try something truly unique, consider topping your pizza with fruit such as cherries or strawberries. Whatever toppings you choose, be sure to use fresh ingredients for the best flavor.
Adding Taste Through Fermentation
The flavor is an important part of any food, and fermentation can be a great way to enhance it. Neapolitan pizza is a prime example of this, as the dough is fermented for 24-48 hours before being used.
This fermentation process helps to develop the flavor of the dough, making it more complex and nuanced. In addition, it also makes the dough more forgiving, as the gluten has had time to break down and relax.
As a result, Neapolitan pizza dough is often smoother and more elastic than other types of pizza dough. If you’re looking for a higher-quality pizza with deeper flavor, look for a restaurant that uses fermented dough.
Fermentation In Large Quantities Vs. In Little Balls
Bulk fermentation is when the entire batch of dough is allowed to rise together in one container. This method is typically used for Neapolitan pizza dough, as it results in a light and airy crust.
Ball fermentation, on the other hand, involves dividing the dough into individual balls before fermentation. This method is often used for New York-style pizza, as it produces a denser crust.
Both methods have their own advantages and disadvantages. For example, bulk fermentation requires less work upfront, but it can be more difficult to control the temperature of the dough. Ball fermentation takes longer overall, but it can be easier to ensure that each piece of dough Ferments evenly.
Ultimately, the best method of fermentation depends on the type of pizza you are trying to make.
Is Neapolitan Pizza Healthy?
Is Neapolitan pizza healthy? It’s a fair question and one that gets asked quite often. After all, pizza is not typically thought of as a healthy food. However, Neapolitan pizza specifically is actually fairly healthy, particularly when compared to other types of pizza.
For one thing, Neapolitan pizza is cooked at a high temperature for a relatively short amount of time. This helps to preserve the nutrients in the ingredients, and it also keeps the crust from getting too greasy.
In addition, Neapolitan pizza is typically made with fresh, simple ingredients like tomatoes, mozzarella, and basil. These ingredients are all quite healthy on their own, and they come together to create a delicious and nutritious meal. So if you’re looking for a healthy pizza option, Neapolitan pizza is definitely worth considering.
What’s The Difference Between Pizza Made In The Neapolitan Style And Pizza Made In The Roman Style?
Neapolitan-style pizza is a type of pizza that originated in Naples, Italy. It is made with a thin crust and is cooked in a wood-fired oven. Roman-style pizza, on the other hand, is a type of pizza that originated in Rome, Italy. It has a thick crust and is cooked in a brick oven. Both types of pizza are delicious, but they are different in terms of texture and flavor.
Neapolitan pizza is typically lighter and chewier, while Roman pizza is heavier and crunchier. When it comes to toppings, Neapolitan pizzas tend to be simple, with just a few ingredients, while Roman pizzas are more complex, with more toppings.
Ultimately, it comes down to personal preference as to which type of pizza you prefer. Both Neapolitan style pizza and Roman style pizza have their own unique flavor and texture that makes them both worth trying. Some more useful facts are below, keep reading about authentic Neapolitan pizza dough recipes to learn more.
FAQs About Authentic Neapolitan Pizza Dough Recipe
What Type Of Oven Is Best For Baking Neapolitan Pizza?
When it comes to baking pizza, there are a few different factors to consider. One is the type of oven you use. For a traditional Neapolitan pizza, you’ll want to use a wood-fired oven.
This type of oven gets extremely hot, upwards of 900 degrees Fahrenheit, which is necessary for cooking the thin crust in just a few minutes. The high heat also helps to produce the signature charring around the edges of the crust.
If you don’t have access to a wood-fired oven, you can try using a gas or electric oven set on the highest setting possible. You may need to experiment with different baking times and techniques to get the desired result. But with a little practice, you should be able to bake a delicious Neapolitan pizza in your home oven.
How Can You Achieve Perfect Baking?
There is no such thing as perfect baking. The key to becoming a good baker is to learn the basics and then practice, practice, practice. Even the most experienced bakers sometimes have recipes that don’t turn out perfectly.
However, there are a few tips that can help you become a better baker. First, make sure you follow the recipe to the letter. Baking is a science, so it’s important to measure ingredients accurately and follow directions precisely.
Second, be patient. Don’t be tempted to open the oven door frequently while something is baking – this can cause cakes to collapse and pieces of bread to become doughy. Lastly, don’t be afraid to experiment.
Once you’ve mastered the basics, feel free to experiment with different flavor combinations and ingredients. The more you bake, the better you’ll become at it – and who knows, you might just create the next great baking masterpiece!
How Can I Know That I Perfectly Stretched The Crust?
There is no one perfect way to stretch a pizza crust, but there are a few key things to keep in mind. First, the dough should be at room temperature before you start stretching it. If it’s too cold, it will be difficult to work with.
Second, be sure to flour your work surface generously. This will help to prevent the dough from sticking and make it easier to stretch. Finally, take your time stretching the dough.
Work slowly and patiently until you have a thin, even crust. Remember, the thinner the crust, the crispier it will be once it’s cooked. With a little practice, you’ll be able to stretch the perfect pizza crust every time.
In conclusion, we have provided you with the authentic Neapolitan pizza dough recipe. We hope that you will take the time to try this recipe and enjoy the delicious taste of real Neapolitan pizza. If you have any questions or comments about this recipe, please feel free to leave them in the comment section below. Thanks for reading our blog!