Ciao Ragazzi
In this post, I will be sharing with you an easy recipe, guiding you on how to make authentic Neapolitan dough at home. This dough can be used to make pizza, calzone and bread.
This recipe is informed by the guidelines set by the true Neapolitan Pizza Association (Associazione Verace Pizza Napoletana, AVPN). The AVPN is a non-profit organization and was founded in June 1984 in Naples. Its mission is to promote and protect, in Italy and worldwide, the true Neapolitan pizza.
This recipe will make 4-5 dough balls weighing 250g each.
Ingredients:
833 g of “00” Italian pizza flour - Can't find “00” flour, contact us and we can sell you some of our “Le 5 Stagioni” flour from Italy.
500 L of cold tap water
25 g salt
1,5 g fresh yeast or 0.5 g instant dry yeast. This is based on a room temperature of 20-24 degrees celsius.
That’s it: only flour, salt, yeast and water is used in Naples to make dough.
Utensils:
Large mixing bowl
Table or bench space
Your hands! This pizza can also be made using a stand mixer.
Instructions:
Pour 500ml of water and add 25g salt to your mixing bowl.
Mix this well using your hand to help dissolve the salt.
Add 10% (83,3g) of the flour to the water and mix it through with your hands until the flour dissolves and becomes smooth. This will result in a crepe/pancake consistency.
Next, add the yeast and mix through with one hand while adding more flour.
Continue to add flour and mix until all of your flour has been used.
Once the dough has started to come together really well, flip it out on to a bench and start to knead it with both hands.
Next, you need to check if your dough has been worked enough; you have 2 options to figure this out:
Press down on the dough ball with one finger and if it bounces back, it’s ready!
Using a food thermometer, check the temperature of the dough by sticking it right into its core; you are aiming for a temperature of between 23°C – 26°C.
Once ready, place the dough aside to rest on a flat surface, covering it with a damp cloth so that it doesn’t dry out. Leave it to rest for at least 2hrs.
Once 2hrs have passed, it’s time to make your dough balls. To do this, cut a piece of your dough and weigh it on a scale aiming for 250g.
To make a dough ball the easiest way, roll it in a circular motion over and again in the one spot, using the palm of your hand until you have a round ball.
Once you have made the dough balls, place them in a flat-bottomed, air-tight container. Leave the container at room temperature for 6hrs.
After 6hrs, your dough balls should have risen and are ready to use.
Watch our instagram video on how to make a Neapolitan pizza using a frying pan and electric oven.
Have any questions? Post them in the comment box below.
Tag us on Instagram and share your own homemade Napz dough with us!
Ci vediamo domani!
Enrico
