Best Neapolitan Pizza Dough Recipe

Best Recipes | Best Neapolitan Pizza Dough Recipe– While you may not be ready to create a very authentic Neapolitan dish reception while not a wood-fired kitchen appliance, this formula can get you pretty close. Make sure to use high-quality ingredients for the most effective attainable results. And if you’re tempted to feature a lot of toppings, you may need to do this pesto and pea bean dish formula instead—a true Neapolitan dish solely has this easy spaghetti sauce, contemporary cheese cheese, and contemporary basil. however it’s still delicious!

 Best Neapolitan Pizza Dough Recipe

Best Neapolitan Pizza Dough Recipe

Gluten, the supermolecule advanced in wheat that becomes tangled into sticky, stretchable dough after you knead flour with water, is crucial to an excellent crust. Bread flours would like an oversized fraction of high-quality protein to act as a binder. The additional protein within the flour, the additional elastic the dough, and therefore the firmer the baked crust are going to be. Kneading the dough liberates starches that square measure hooked up to the proteins and permits the protein to {make|to create} networks that make the dough robust and stretchable. after you let the dough rest, the networks relax.

All yeast-leavened doughs­ (but dish dough in particular) like higher levels of protein. thus we tend to tried adding additional protein, in its sublimate type. we tend to found that the addition of as very little as zero.5% of significantgluten (as within the formula below) produces a dough that needs less kneading and yields simply the correctquantity of chewiness once baked.

This dough is best once rolled skinny and stewed quickly at a awfully warm temperature. For best results, use our baking steel.


For the Dough:

  • 4 cups Italian tipo “00” flour or bread flour, plus extra for dusting dough
  • 2 teaspoons kosher salt
  • 1 teaspoon active dry yeast
  • 1 1/2 cups water
  • Cooking spray or olive oil to coat containers

For the Sauce:

  • 1 (14-ounce) can whole peeled Italian tomatoes, preferably San Marzano

For the Toppings:

  • 12 ounces fresh buffalo mozzarella or fresh cow’s milk mozzarella (fiordi latte), cut into 1/4-inch slices or torn into small chunks
  • Handful basil leaves
  • 4 tablespoons extra-virgin olive oil
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Best Neapolitan Pizza Dough Recipe Directions

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