Author Topic: Authentic Neapolitan Pizza Dough  (Read 3753 times)

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Offline ebpizza

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Authentic Neapolitan Pizza Dough
« on: January 27, 2005, 08:14:59 PM »
I used this recipe a few times, tastes very good.

Give it a try and let me know if you like it.


++++
True Neapolitan dough as governed by the
UN I (the governmental agency that regulates arts,
goods, and services in Italy).


NEAPOLITAN DOUGH
This dough takes 6-8 hours but it's the real deal.

MAKES TWO 14" PIZZAS


1 1/2 cups warm water   (105-115)
1 teaspoon active dry yeast (half of a 1/4-oz.
package)

3   cups all-purpose flour
1   cup cake flour
1   Tablespoon sea salt



Combine water and yeast. Proof until foamy, 5-8 min.

Mix flours and salt in bowl of a heavy-duty stand
mixer fitted with dough hook.

Add yeast mixture to flour and knead at low speed 30
minutes.

Shape dough into a round, place in a lightly oiled
bowl, and turn to coat.


Cover bowl with plastic wrap; let dough rise 4 hours
in a warm place.


Punch down, divide into 4 pieces, and shape into
balls.

Brush lightly with oil, cover completely with plastic
wrap, and let rise another 24 hours.


Shape by pressing fingertips into dough, leaving edge
puffy to create a rim. Grasp rim with hands, working
your way around the circle. As dough dangles, it
stretches while edge stays plump.


Offline canadianbacon

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  • DoughBoy
Re: Authentic Neapolitan Pizza Dough
« Reply #1 on: January 27, 2005, 08:44:25 PM »
Thanks for the image, it's good to see. Based on the image, I could tell there was no sugar in the dough, seems sugar really gets a dough golden brown..... if I hadn't seen the middled melted I would not have known the dough was even baked.... except from a few edges where I see a tiny bit of brown.

Anyone know why the pizza dough didn't brown at all, would it only be because of the lack of sugar in the dough ( as little as a tablespoon ) or is it something else ?

I would also want to guess that the oven was well under 500 degrees, perhaps as low as 425 degrees F.

Mark
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline ebpizza

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Re: Authentic Neapolitan Pizza Dough
« Reply #2 on: January 27, 2005, 09:35:08 PM »
Oven was set for 500 degress.

I took it out a little early, I don't really like a too brown of a crust

Offline ebpizza

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  • Posts: 163
Re: Authentic Neapolitan Pizza Dough
« Reply #3 on: January 27, 2005, 09:39:58 PM »
I left this one in longer
« Last Edit: January 27, 2005, 10:43:29 PM by ebpizza »


 

pizzapan