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How to Make NEAPOLITAN PIZZA DOUGH for Beginners
recipe by Vincenzo's Plate (@vincenzosplate)
Ingredients:
- 1 kilo (1000 grams) of 00 flour (estimate)
- 1 teaspoon of dry yeast (estimate)
- 600 milliliters of water (estimate)
- 5 teaspoons of salt (estimate)
- Extra virgin olive oil (a little bit, estimate)
- San Marzano tomatoes, crushed by hand (estimate, based on the mention of fresh peeled tomato)
- Mozzarella cheese (estimate)
- Salami piccante (estimate)
- Fresh basil leaves (estimate)
- Pecorino cheese (estimate)
Steps:
1
Prepare the pizza dough by mixing together 1 kilo of 00 flour, 1 teaspoon of dry yeast, 600 milliliters of water, 5 teaspoons of salt, and a little extra virgin olive oil.
2
Start by mixing a little flour with room temperature water in the stand mixer.
3
Add the yeast to the water and flour mixture and mix for about two minutes to activate the yeast.
4
Gradually add half of the remaining flour to the mixer and knead at a slow speed. Once it becomes creamy, add flour a little bit at a time.
5
Remove the dough from the mixer. It should be nice and sticky. Place it on a floured kitchen bench.
6
Knead the dough by hand quickly with the remaining flour and return it to the mixer.
7
Knead the dough in the stand mixer for an additional five minutes or until ready, adding a couple of tablespoons of extra virgin olive oil towards the end.
8
Let the dough rest between sixteen to twenty hours, covered tightly with plastic wrap at room temperature.
9
After resting, divide the dough into balls of approximately 250 grams each and place them in a floured pizza tray.
10
Cover the dough balls and let them rise at room temperature for at least four hours before using.
11
Before making the pizza, spread flour on the pizza peel and stretch out a dough ball on it, ensuring to leave the edges thicker to form the crust.
12
Top the pizza with hand-crushed San Marzano tomatoes, mozzarella, salami piccante, fresh basil, and pecorino cheese.
13
Transfer the pizza onto the pizza peel and cook in a preheated oven at 400 degrees Celsius (wood fired or gas oven that can reach high temperatures), for about 90 seconds, turning the pizza for even cooking.
14
Once cooked, let the pizza rest for a minute, cut into slices, and serve. Enjoy your homemade Neapolitan pizza.