Recipe of Favorite Napolitan pizza dough

Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Napolitan pizza dough. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Napolitan pizza dough, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Napolitan pizza dough delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Napolitan pizza dough is around 2.4 kg, 11 pizzas (220 g each). So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Napolitan pizza dough using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Napolitan pizza dough:

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

Steps to make to make 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.

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So that's going to wrap this up for this special food Steps to Prepare Award-winning Napolitan pizza dough. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!