A D V E R T I S E M E N T


Author Topic: Neapolitan Style Dough Recipe?  (Read 925 times)

0 Members and 1 Guest are viewing this topic.

Offline joe1515

  • Registered User
  • Posts: 48
  • Location: New York
  • I Love Pizza!
Neapolitan Style Dough Recipe?
« on: December 30, 2017, 04:20:32 PM »
I am curious what you recommend for a Neapolitan style dough Recipe?

I have been reading the Elements of Pizza, The Pizza Bible, and the Fermentation chart supplied here, plus a bunch of research on line and I can not seem to find a consensus especially when it come to the amount of fresh yeast;

Hydration:
Salt:
Fresh Cake Yeast:

Here is my normal process;

1. Make the dough in container and let rest for 20 minutes
2. Then I take the dough out and create one bulk dough ball and let rest at room temperature for 2 hours
3. Then I put the bulk dough ball in the the refrigerator 24 hours
4. Take out after 24 hours and ball then leave in the refrigerator for at-least another 24 hours sometimes 48

I am using;

Hydration: 64%
Salt: 2%
CY: I am using the PizzApp 1.2 App to calculate and for 1,506 grams of flour it recommended 8.92 grams of CY

My dough while it tastes really good is not keeping it shape when I transfer it from the dough container onto my counter. It makes it very hard to shape the dough round.

Thanks for the help!




Offline bifi85

  • Registered User
  • Posts: 55
  • Location: Germany
Re: Neapolitan Style Dough Recipe?
« Reply #1 on: December 31, 2017, 05:05:31 AM »
Here is all you need to know about Pizza Napoletana (TSG).

http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=OJ:L:2010:034:FULL&from=EN start reading at page 12/40.

Offline joe1515

  • Registered User
  • Posts: 48
  • Location: New York
  • I Love Pizza!
Re: Neapolitan Style Dough Recipe?
« Reply #2 on: December 31, 2017, 07:34:48 AM »
Here is all you need to know about Pizza Napoletana (TSG).

http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=OJ:L:2010:034:FULL&from=EN start reading at page 12/40.

Thanks it seems very similar or identical to the AVPN Guidelines. 

Offline Well_well_well

  • Registered User
  • Posts: 2
  • Location: A state of pizza.
  • I Love Pizza!
Re: Neapolitan Style Dough Recipe?
« Reply #3 on: January 01, 2018, 12:28:43 PM »
I've seen "pizzaioli napoletani" breaking any number of these "rules" (e.g., p. 13 of 40, stating, "...thickness must not exceed ...1 to 2 cm on the edges, thus forming a raised rim.").
« Last Edit: January 01, 2018, 12:43:49 PM by Well_well_well »

Offline GoatGuy

  • Registered User
  • Posts: 4
  • Location: California
  • I Love Pizza!
Re: Neapolitan Style Dough Recipe?
« Reply #4 on: January 21, 2018, 05:11:20 PM »
BiFi85 and readers.

Using my handy-dandy homemade dough standardization spreadsheet, the recipe comes to this (if you don't want to wade thru all the European Union regs):

DOUGH SPEC:
Hydration: 56%
Yeast/Poolish:  dry brewer's active yeast, very scant.
Gluten development:  substantial.
Salt: moderate.

RECIPE CONSOLIDATED:

TO START
1000 ml milliliter lukewarm water
3 g yeast. 
180 g. high gluten flour, fine ground.  ("type 00")
55 g salt
Place in kneading mixer with dough hook.
Let rest for 5+ minutes to hydrate yeast.

Slowly add
1620 g high gluten flour, fine ground (same as above)
Knead 20+ minutes or until quite elastic and smooth. 
Rest 2+ hours (required by TSG recipe)
Ball into 200 g bhlls; place each in separate food container (one assumes plastic, lidded)
(produces 14 bhlls)
Let rise 6 hours.  Ready to form.

Forming:
On lightly floured board, place ball.  Push outward with fingers to 0.4 cm thickness, and 12 cm thickness rim.
Pizza should not be larger than 35 cm diameter (just over a foot.  14 inches.)

Topping:
75100 g "crushed peeled tomatoes" (industrial prep, canned)
1 clove garlic
1 big pinch oregano
{opt} mozzarella, sliced, not covering completely
{opt} substitue chopped fresh tomatoes.  Cherry tomatoes preferred.
{opt} add basil, either leaf or sliced leaf (coarse)
Using back of soup ladle, spread pile of ingredients out from center of pizza.
Using oil container with drizzle-spout, lay down a generous spiral of virgin olive oil.

Bake in 900F / 485C oven (oven floor), firebrick.  Oakwood fired. (required for Napolitano.)
6090 seconds. 

That's it!
Excepting for not having a 900F oven, I think its doable.
GoatGuy

A D V E R T I S E M E N T


 

wordpress