Neapolitan Pizza Dough Recipe
Neapolitan Pizza Dough Recipe the Pizzeria Pizza
The Neapolitan Pizza is Italy’s preference for pizza. This authentic dough is easy to make but will take time for the fermentation.
The day before making your pizza, mix the dough and allow it to rise for 2 hours to do its magic. After the first rise, you will put it into the refrigerator for 18 hours to develop the results of a chewy, crisp dough like an Italian pizzeria in Italy. You won’t want to forget the pizza sauce, try this easy and delicious one.
Pizza throwing
Make 3, 12″ Pizzas
7 2/3 cups Polselli Flour Vivace or an Italian-style “00”
4 teaspoons kosher salt
1 1/2 teaspoons yeast, proofed
1 1/2 teaspoons of olive oil
3 2/3 cups water
Combine the yeast and 2/3 cup water in a bowl, and allow to proof until it bubbles.
Pour flour, 2 1/2 cups of cold water, yeast previously dissolved in warm water, olive oil, and salt into the mixer, and mix at speed 1 for 5 minutes. When the yeast has bloomed add the salt and yeast to the flour mixture. Attach a dough hook to the mixer. Set the mixer at speed 2 and slowly add the remaining 1/2 cup of water. Mix for 15 minutes.
Cover tightly with plastic wrap and allow to rise at room temperature for 2 hours.
Remove the dough from the bowl after 2 hours turn out onto a floured surface and fold it into a ball then place it back into the bowl and refrigerator for 18 hours.
Remove the dough from the refrigerator and divide into 3 balls. Let rest for four hours before baking.
Stretch the dough into circles 12” to 13″ and top with desired toppings.
Bake at 500 degrees on a baking sheet or heated pizza stone for approximately 10 minutes.