Neapolitan pizza (including the dough)
Neapolitan pizza (including the dough)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, neapolitan pizza (including the dough). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Neapolitan pizza (including the dough) is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Neapolitan pizza (including the dough) is something that I have loved my entire life. They’re fine and they look fantastic.

Neapolitan pizza has a flat thin base and a raised edge. To make a really thin pizza base the dough has to be elastic and stretchy. It's actually required to be stretched out by hand according to the AVPN. To achieve the right consistency of the dough, a high gluten flour, combined with kneading is required.

To get started with this recipe, we have to first prepare a few ingredients. You can cook neapolitan pizza (including the dough) using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Neapolitan pizza (including the dough):
  1. Prepare Pizza dough
  2. Prepare 800 g flour “00” (Caputo pizza “00” flour recommended)
  3. Make ready 500 ml lukewarm water
  4. Take 25 g salt
  5. Prepare 1 g dried yeast
  6. Get 10 g sugar
  7. Make ready 25 g olive oil

True to Italian tradition, Neapolitan pizza dough is made up of very few ingredients, water, salt, yeast and all-important flour. The taste and crunch make all the difference, so watch as we pair it back and respect the simplicity of this fine dough. This is the first episode in a series completely dedicated to pizza. Its silky smooth texture creates an easy-to-shape dough that yields a wonderfully chewy, crispy crust.

Instructions to make Neapolitan pizza (including the dough):
  1. Put the flour in a large bowl and add the water to one end. Add the salt to the water to dissolve at the same end. Then add the yeast and mix into the flour at the other end. Following this mix it all together. Then add the sugar followed by the oil and mix some more.
  2. Now the mixture should be combined ready to knead. Knead for 15 to 20 minutes. Then shape into a ball and cover to rest for 20 minutes with the bowl.
  3. Then shape into a long baguette and cut into 6 pieces (for 6 pizzas). Flour the bowl and place the 6 pieces inside, cover with a damp tea towel for 6-8 hours.
  4. After this the dough should have increased in size. This is now ready for use. You can stretch each dough ball out to make the pizza base.
  5. Place the base into a hot pan to cook. While in the pan you can add your toppings, squashed fresh tomatoes are great for the base with toppings of your choice. Here we have half mozzarella and basil and half with added nduja and olives. Cook in the pan until the base is browned underneath around 5-10 minutes.
  6. Next place the pan under a pre-heated grill to cook the top around 10 minutes or until the toppings are cooked and the pizza is lightly browned. Buon appetito!

This is the first episode in a series completely dedicated to pizza. Its silky smooth texture creates an easy-to-shape dough that yields a wonderfully chewy, crispy crust. This is destined to be your new go-to recipe for pizza night! Neapolitan pizza is considered the OG of the worldwide staple, and this recipe lives up to the tradition with a springy, flavorful crust. The dough's cold, slow rise in the refrigerator is a major.

So that is going to wrap this up for this exceptional food neapolitan pizza (including the dough) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!