Good afternoon here we will give you a recipe napoletana dough for pizza or calzone which is delicious The way making it is very not too difficult. You just need to be careful to get results from napoletana dough for pizza or calzone which has aroma and taste that can evoke our tastes.

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

Ingredients and seasonings used in prepare

1. Prepare 500 grams flour (use Molino Caputo Tipo 00)
2. Prepare 325 grams water (65% hydration)
3. Prepare 3 grams active yeast
4. Prepare 10 grams salt

Drizzle olive oil on each calzone, and place one baking sheet of calzoni toward the bottom of the oven. The calzoni should swell a little, turn a little brown, and their surface should dry a little. To check if the calzone is fully baked, check the underside: the dough must be golden and not white. Starting at center, press out dough with hands to edge of pan.

Steps to make Napoletana Dough for Pizza or Calzone:

1. I highly recommend cooking by weight. It is fast, and easy to get the exact hydration (flour to water ratio) and dough ball size you want. For pizza dough being exact counts. Nothing works better than a digital scale. Remember to press the conversion button in this app to use grams with the metric system. The version in cups isn't precise.
2. Remember to use only Caputo flour 00.
3. Prepare the active dry yeast using its packaging instructions.
4. Put all the flour in the mixing container and add the prepared yeast (dissolved in water) to it. Use your hands to mix with only the prepared yeast at first, then add water little by little.
5. If you are using a stand mixer, mix it slowly for two minutes, until you have made a ball. Let the dough rest for 10 minutes, as it will allow the flour to absorb the water.
6. Add the salt to the dough. Mix at a low speed for 7 minutes
7. Shape the dough into a ball, place it in a slightly oiled bowl and cover it with a humid towel.
8. Let it rise until double. Usually, for 1 1/2 - 2 hours. Observe how the dough is extensive and soft.
9. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces. Each piece should have approximately 260 grams.
10. Make your pizza balls by shaping each piece of dough. Gently shape your dough pieces into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin". Set your ball seam-side down where it can rest.
11. Dust your pizza balls with flour and store them under a damp towel. This will prevent the outside of the ball from drying out and creating a crust that will become difficult to work. The top of the pizza ball should be soft and silky.
12. The pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
13. If you don't need your pizza balls in one hour, you should refrigerate them and bring back out of the refrigerator for one hour or so before you use them.
14. Try making your pizza balls the day before. Overnight refrigeration helps the dough develop more flavor. A fully developed dough browns better in the oven.
15. It is very extensible. The flour is selected and milled to be easily shaped into a pizza base. You should not over work the dough. It will spring in the oven. The soft, well-hydrated, extensible dough will puff around the outside rim of the pizza where you do not have sauce.
16. It's very silky and soft. Observe that after the process you can see bubbles inside of the dough. You need to work manually otherwise the bubbles will go away. Never use a roll pin.
17. The secret of napoletan pizza is in the way you stretch the dough before putting in the oven. The secret is to do it manually and stretch from the center to the borders so that the air inside of the dough goes to the borders. Borders with air is the secret!! Never press the dough with a roll, otherwise you will lose the precious air bubbles.
18. OVEN PREPARATION: As an engineer, i tried all the possibilities to achieve the best result. I use a cast iron pizza "stone", and use the broil with hi temperature. If you don't have cast iron, the metal dish give better results than a pizza stone. For doing margheritta: put the tomato sauce on top of the stretched dough and put it in the oven, add the mozzarella after you see the dough is ready. That way you make it sure to not overcook the mozzarella cheese.
19. Here are some ideas about authentic italian toppings. https://cookpad.com/us/recipes/354586-margherita-pizza-topping (see recipe)
20. Done and ready to serve!

On half of each dough circle, add equal parts sauce, yellow onion, green bell pepper, and sliced pepperoni. Make sure to leave a little room around the edges so you can crimp the calzone shut. Sprinkle the toppings with equal parts shredded cheese. After a lengthy conversation with the mechanic about pizza, the tire is back on Scott's pizza-mobile and now, Mark is really ready to get back on the road. The word calzone is loosely translated to "pants legs," which means that it's the type of food ideal for to-go eating.

I say thank you for using the recipe that I convey on this page. We have high hopes we Congratulations enjoy