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Authentic Neapolitan Pizza Dough Recipe


  • Author: Cindy Munson

Description

This recipe is adapted from the Vera Napoletana Pizza Dough Authentic Recipe from the Forno Bravo website. Go to fornobravo.com for wonderful products, authentic recipes, and information.

Below is my pizza dough-making process with my own personal tweaks. I added more detail to help you if you are making Neapolitan Pizza Dough for the first time.

Experiment and adjust to fit your own style and tastes. Andiamo!


Ingredients

Scale

By Volume
4 cups Molino Caputo Tipo 00 flour
1 ½ cups, plus 2 TBL water
2 tsp salt
1/2 tsp dry active yeast
2 tsp extra-virgin olive oil (for indoor oven)

By Weight
500 g Molino Caputo Tipo 00 flour
325 g water (65% hydration)
10 g salt
3 g active dry yeast
2 tsp extra-virgin olive oil (for indoor oven)


Instructions

In the large mixing bowl, combine flour, water, salt, and yeast. Mix on low for two minutes. It will begin to form a ball. With clean hands or a spatula, knead in the unmixed flour parts. Let rest for 10 minutes to allow the flour to absorb the water.

Mix on medium speed (3-4 on a KitchenAid) for 5 minutes, and then on low again for 2 more minutes.

Shape the dough into a ball, and place it in a lightly oiled bowl. Or just lift it out of the mixing bowl, oil the sides, and put the dough back in. Cover the bowl with a towel, and let it rise for one and a half to two hours, or until doubled in size. 

At this point, you can punch it down and push out the air bubbles or wait a bit. I let the dough sit covered until about an hour before I am ready to make pizzas. Either way works.

Next, with clean hands, form the dough into a large ball. Divide it into four or five equal pieces, depending on how large you like your pizzas.

Shape your dough into individual pizza balls by stretching or folding the top of the ball down and around the bottom until the outer layer wraps around the other side. 

Pinch the ends together to make a smooth ball with tight outer skin.

Set the balls seam side down in a container, proofing tray, or on your floured countertop. Dust the tops of the pizza balls lightly with flour, and cover with a clean, dampened kitchen towel, so that the dough does not dry out before you use it. The top of the pizza ball should be soft and silky. 

If the dough dries out, the outside of the ball will become crusty and hard in spots. You will have tiny crust-like bumps in your crust that are impossible to remove unless you handpick them out. It will still be edible, but it is annoying.

The dough balls will need to rest for at least one hour to become soft and elastic so that they can be easily stretched into a thin crust pizza. 

To make pizza, make sure the dough is at room temperature and place each dough ball on a floured surface. 

Stretch the dough with your hands and shape it into rounds or squares. Place it on your work surface and flatten it out using your hands or a rolling pin. 

If you are using a pizza peel, lightly sprinkle it with flour and place the dough on the peel.

Put on your sauce and/or toppings and bake at 475-500 degrees in a household oven or 800 degrees in an outside pizza oven. Enjoy!

Notes

If you don’t need the dough for a few hours, the Forno Bravo Recipe suggests you refrigerate the dough balls and bring them back out of the refrigerator an hour or so before you want to use them. This may be safer than what I do! I actually just leave them covered until we are ready to bake the same day or evening. We have never gotten sick, but please ere on the safe side and refrigerate if you are concerned.

Forno Bravo also suggests you could try to make your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more flavor, and if fully developed down browns better. I have never done this.

The length of bake times will depend on your toppings and the doneness you like your crust. Watch closely and remove when done to your liking.

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