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Neapolitan Pizza Dough
Neapolitan Pizza Dough

Before you jump to Neapolitan Pizza Dough recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Healthy eating is today a good deal more popular than it used to be and rightfully so. Poor diet is a contributing factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. While we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. Most people typically think that healthy diets require a great deal of work and will significantly change how they live and eat. In reality, however, merely making a few modest changes can positively affect everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery since you most probably purchase many food items out of habit. For instance, have you ever checked how much sugar and salt are in your favorite cereal? One heart-healthy alternative that can give you a good start to your day is oatmeal. If this is not to your liking on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

Hence, it should be somewhat obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to neapolitan pizza dough recipe. To make neapolitan pizza dough you only need 4 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Neapolitan Pizza Dough:
  1. Get 165 grams Flour (Caputo 00 flour is best, bread flour is good)
  2. Get 3 1/5 grams Salt (Kosher or Table)
  3. Use 2 2/5 grams Instant Yeast (I use Fleischmann's quick-rise)
  4. Take 104 grams Water
Instructions to make Neapolitan Pizza Dough:
  1. Note for bakers: The weights in this recipe can be represented as ratios for easily calculating required ingredients for large batches. The salt, yeast, water, are represented as percentages of the initial weight of the flour used. The ratios are as follows: Flour: 100% Salt: 2% Instant yeast: 1.5 % Water: 65% For example if you want 10 pizza's, multiply the 160g of flour per pizza by 10 (equals 1,600g). Then multiply 1,600 by 0.02 to find the required salt, 0.015 for the yeast, 0.65 for the water.
  2. Combine flour, salt, yeast in a large bowl and mix until homogeneous.
  3. Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
  4. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
  5. Turn dough out onto lightly floured surface and divide into 270g even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
  6. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
  7. Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit).

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