How To Make Neapolitan Pizza Dough

Making pizza dough can be a difficult process. Many recipes seem complex, but they’re really just a combination of basic ingredients that most people have around the house. Pizza dough can be made with most flours, but you’ll likely need to experiment to find the right combination.

How to Use an Italian Style Pizza Stone

Using an Italian style pizza stone has many advantages, including an even temperature and an ideal amount of friction. A pizza stone also provides an ideal environment to maintain the heat that comes from the oven. The stone also prevents the oven floor from being damaged by heat. The oven floor usually gets hot from the bottom when baking with a conventional pizza oven. The oven floor is usually constructed of a type of heat-resistant material. It can be easily damaged by the extreme heat. There are some disadvantages to using an Italian style pizza stone, including the need to remove the pizza stone after use. This can be time consuming. However, most people should be able to remove the pizza stone without much problem. And, after use, the pizza stone is usually washed in water and then dried. Most pizza stones can be used multiple times. They will simply need to be scrubbed and wiped off periodically.

How to Make Neapolitan Pizza Dough

The first step of making a pizza base is to make the dough. All pizza dough requires the same basic components, flour, salt, yeast, and water. When making a Neapolitan pizza dough, the use of quality dough starter and an added cold fermentation is vital. So that we create the best dough, we will follow the method outlined in my video on How to Make a Dough Starter. In this video, I show you how to mix the flour, yeast, water, and dough starter. Once mixed, the dough must be fermented for 10 minutes at room temperature before you need to let it rest for another 10 minutes. Then, it is time to stretch the dough and divide it into the proper size pieces. After this, the dough must be placed in a cold fermentation for another 30 minutes. For the final step, the dough must be punched down before it is ready to be used.

Put in the oven

Putting pizza dough in the oven is one of the most important steps. If the dough is not in the right temperature it won’t be able to expand properly, which could affect the quality of the final product. In general, if the dough is colder than 60°F, the pizza will likely have a better flavor. If the dough is too hot, it will expand too much, which could affect the final product. In general, it’s a good idea to let the dough rise for about an hour or so before baking. It will also help with the final texture of the pizza.

Additions

This recipe has the perfect amount of yeast to allow it to rise to a crispy bread-like consistency. It’s also got plenty of other flavorings that will really help bring out the taste of this pizza. A few of the ingredients we recommend adding are garlic, rosemary, anchovy, and tomato paste. You’ll need a medium-sized bowl and a sturdy spoon.

Add the water

The dough of the pizza should be very thin and not wet. First, add the water and then mix for 1 minute at medium speed. Add the salt, start adding the flour and mix for 3 minutes on medium speed. The salt should be fully incorporated at this point. Next, add the yeast and mix for 2 minutes on low speed. Remove the bowl from the mixer and add the eggs and olive oil. Mix on low for 2 minutes.