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

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

Ingredients and seasonings required in prepare

1. Use 1 L cold water (25 C is ok)
2. Take 50 g salt
3. Prepare 2 g raw yeast
4. Take Pizza flour as needed (will take around 1.4 kg)

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.

Step by step to cook Napolitan pizza dough:

1. In a big bowl, put water and mix the salt until you cannot feel it anymore with your fingers
2. Genltly wet the yeast and scrub it with your hand to let it melt into the water
3. Start adding flour (please use Caputo flour or any other flour with high containt of protein, something around 13 g per 100 g will be good) while mixing and continue in the bowl until it becomes a mass hard enough to be tranferred on the table/
4. Mix the dough by stretching it and pushing it to the table. This facilitates the formation of gluten. Please mix the dough for around 20 min as this is the time needed for the gluten to be formed mechanically by this process. Please also fold it over and over to immagazinate air that will feed yeast bacteria for a better fermentation.
5. Now the dough should be smooth and elastic. Cut it in 200-250 g balls max and put them in a container where you lay a thin layer of olive oil (to not make the balls stick to the container). Put the cover and let them rest around 10 h at room temperature.
6. 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).

relatives or to be ideas for do culinary business. Congratulations enjoy