This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. Let the dough rise for at least 4 hours (6 hours is better!) The whole premise behind a Neapolitan pizza is tradition and quality in your ingredients. Neapolitan pizza dough has only four ingredients. Preheat the oven to 250C/500F/Gas 9. 1 ½ cups, plus 2 TBL water. In a large bowl, place the flour and salt together. This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. This recipe is provided by pizza legend Julian Guy – @pizzaislovely Make magic happen with flour, yeast, salt and water. Check out our tutorial on how to make dough balls for more info (link coming soon).

4 cups Molino Caputo Tipo 00 flour. All this other crap is what the Italians were thinking about when they made the law on what Neapolitan pizza is. When calculating your own recipe, it’s best to stick to the percentages below. Rise 2. We highly recommend cooking by weight. Top the pizza and bake at 450°C / 840°F for 60-90 seconds. Dissolve the yeast in the lukewarm water and gradually add to the flour.

When you’re done portioning the balls, place them on a baking tray or pizza dough tray coated with a little bit of oil or flour and cover them with clingfilm or a lid.

500gr Molino Caputo Tipo 00 flour. Stretch out the dough so nice and thin and then shake off all excess flour before topping otherwise it will burn. After a long fermentation (at least 2 days), the dough is supple and elastic, and when topped and baked, it makes for a crust that's a little crispy on the bottom, cloud-like at the edges, and just chewy enough on the inside. The whole premise behind a Neapolitan pizza is tradition and quality in your ingredients. 325gr water (65% hydration) 3gr active dry yeast. Period. 1/2 tsp dry active yeast. All this other crap is what the Italians were thinking about when they made the law on what Neapolitan pizza is. Technique is what brings it together.

After a long fermentation (at least 2 days), the dough is supple and elastic, and when topped and baked, it makes for a crust that's a little crispy on the bottom, cloud-like at the edges, and just chewy enough on the inside. Vera Napoletana Pizza Dough Authentic Recipe. Period. You can’t have a Neapolitan pizza dough if it isn’t Flour, Water, and Salt. You can’t have a Neapolitan pizza dough if it isn’t Flour, Water, and Salt. These are the ratios used by the Associazione Verace Picca Napoletana, which safeguards the original recipe for Neapolitan dough.