Скачать или смотреть Is this the most Classic Handmade Neapolitan Pizza? (Recipe included)

So in today’s video, I am showing you a simple, direct Neapolitan pizza dough that is perfect for beginners or even someone who wants to keep it classic. In Naples, the dough is usually lower hydration and includes very little yeast. This allows the dough to ferment over a long period of time ranging around 8 to even 24 hours at room temperature! Also, their pizza is baked at high temperatures and only takes around 90 seconds to cook. This results in a charred pizza with bright and delicious toppings. Here is my recipe…

Classic, Direct Neapolitan Pizza

Recipe:

.5g active dried yeast
340g water
500g 00 flour
14g salt

Method:

1. Add 500g 00 flour into a bowl. On top add .5g active dried yeast, 14g salt, and 340g water. Mix with a spoon until incorporated. Rest while covered for 1 hour.
2. Take each sides of the dough to stretch and fold them on top of the mass. After all sides have been folded turn the whole dough over and allow to rest 2 hours.
3. Using two hands, reach towards the outer center part of the dough mass and lift it up and pull back. The front flap of dough should naturally tuck under the mass. Turn the bowl around and repeat again on the other side. Allow to rest for 2 hours.
4. Take the entire dough out of the bowl. Round the dough out using both hands until the top part becomes tight and smooth. Place back into the bowl to rest for 7 hours.
5. Repeat the same step as before to shape the dough. Allow to rest another7 3 hours.
6. Divide the dough into 3 each 280g doughballs. Slap and fold each doughball to knock out the airbubbles. Allow to rest on the countertop for 15 minutes. Then final shape the dough and make a knot to seal the doughball.
7. Add to oiled containers and leave to rise at room temperature for 1 hour. After one hour, place the dough into the refridgerator for 24-48 hours before using.
8. Before using, allow the dough to come up to room temperature and double in size.


Use this format to plug into your schedule…

0:00 Mix Dough
1:00 Stretch & Fold
3:00 Tension Fold
4:00 Shape on Tabletop
7:00 Cut and Divide into Doughballs
7:30 Tightly Ball up the Dough
8:00 Refridgerate or Allow to double in size
9:30 Bake (if left at room temperature)

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