Good morning here me will give you a recipe neapolitan pizza dough which is interesting The way preparing it is very very easy. You just need to be careful to get results from neapolitan pizza dough which has aroma and taste that can evoke our tastes.

So that the result of neapolitan pizza dough, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare neapolitan pizza dough the delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings used for prepare

1. Prepare 545 grams Flour (Caputo 00 flour is best, bread flour is good)
2. Prepare 9.9 grams Salt (Kosher or Table)
3. Prepare 8.1 grams Instant Yeast (I use Fleischmann's quick-rise)
4. Prepare 354 grams Water

Place the dough in the bowl, turning it to oil the top. Start the Neapolitan pizza dough two days ahead. Many other doughs (including my Basic and Slow-Rise recipes) include olive oil and sugar to enhance flavor, texture, and browning of the crust. Making Authentic Neapolitan Pizza Dough Get yourself a large bowl and pour in all of the water.

Instructions to make Neapolitan Pizza Dough:

1. Note for bakers: The weights in this recipe can be represented as ratios for easily calculating required ingredients for large batches. The salt, yeast, water, are represented as percentages of the initial weight of the flour used.
2. The ratios are as follows: Flour: 100% Salt: 1.8% Instant yeast: 1-1.5% Water: 65% For example if you want 10 pizza's, multiply the 182g of flour per pizza by 10 (equals 1,820g). Then multiply 1,820 by 0.018 to find the required salt, 0.015 for the yeast, 0.65 for the water.
3. Combine flour, salt, yeast in a large bowl and mix until homogeneous.
4. Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
5. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
6. Turn dough out onto lightly floured surface and divide into 270g even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
7. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
8. Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit).
9. Done and ready to serve!

If it's too hot it will kill the yeast. Add the salt to the water and give it a good mix. You want all of the salt to have dissolved. Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides that creates an incredibly airy crust. The dough itself is very elastic (just think of Italian pizza makers "pizzaioli" tossing and stretching that gorgeous dough).

how ? Easy isn’t it? That’s the prepare neapolitan pizza dough that you do at home. Hope it’s useful and good luck!