Neapolitan pizza crust dough - recipe

Become a Pizzailo

Once you try this pasta, I suspect that will never return. This is a classic Neapolitan pizza dough learned from a pizzailo (pizza chef) to Naples (Naples, Italy). You will receive about 12 to 14 balls pizza dough with the ingredients that make many 11-inch pizzas. There are many secrets of pasta Napolitano should be remembered. Never use more than 00 flour (Caputo 00 flour suggest that you can buy in the U.S. and was imported fromNaples). I know it's difficult, but not even think about using a pasta roller or a bread machine. You'll be tempted when you sweat, but keep your hands and wrists. It will make a big difference. And remember, it takes at least 4 to 8 hours for the dough when finished.

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Ingredients for 12 to 14 dumplings:

Neapolitan pizza crust dough - recipe

4 cups of water 75 to 80 degrees F (which is cold to hot) 1 / 2 teaspoon dry yeast (cake of compressed yeast is the best, but difficultfind in the United States - Use 0.2 oz instead, if you can find it) 8 teaspoons salt 4 pounds of flour 00 Caputo (or equivalent meal 00)

The fun part

Combine water and salt in large bowl and mix with hands until completely dissolved. Add the dry yeast in water with salt and mix until you are sure it dissolves completely. You may need to let it sit for a few minutes until the dry yeast absorbs water.

The dirty side
Now it is here that gets complicated.Add flour gradually while mixing as you prefer. Should stop once the dough is no longer the cup. It usually takes 5 to 10 minutes. Do not be discouraged at first, when the dough sticks to your hand and you feel like you've never come out. How do I add more flour, the dough will come off. If you start to feel lumps to stop adding flour until smooth. Then add more flour if there are any left.

Time to rest
When the dough begins to feel soft andthe dish is mostly clean, stop mixing. Place ball of dough on a lightly floured surface and cover with a damp cloth cool for 5 minutes. It 'very important to catch my breath, because you will have all the strength he can muster for mixing.

Times are hard - you need to knead
After five minutes, take the ball of dough and pull hard against the table or 3 times. The process should roll out the dough. Now place the doughperpendicular to the life. Ok, here we go. Start at one end and hammer away with punches moves along the elongated mass. Every punch to hit the ground parallel to the surface that you can get (do not hit your knuckles hit the table - I had a spastic attack a couple of times to do this and peeling up). Once the fist hits the rolled dough and pasta. Just go on your way down the dough alternating fists. Once finished, they areback to do the same. Keep doing this until the dough is rolled just far enough away from what is inconvenient to store. At this point, you just roll out the dough (like a jelly roll) and pull down on the surface 3 times repeating the process. Stirring every 5 minutes is allowed to have a one minute break in between. It takes about 30 minutes of kneading until the dough takes on a lighter color and becomes softer in texture. If you have not worked up a sweat, thenyou're not working hard enough. Once you have finished forming the dough into a large ball and cover with a damp cloth and cool for 15 minutes. The hard part is over!

Pinch the dough
Purists demand than ever to separate the dough to form individual spheres of pizza (they say it can change the flavor). According to tradition, take the ball and stretch a little 'and start to nip 7-8 oz balls you can squeeze or pinch the dough between your thumb and forefingeruse your other hand to force the return in mass between the thumb and index finger while pushing. This helps to thin the dough so that it will fall while being tightened. Remember to pinch even if it falls freely (not touching the ground). I can use a ladder to make sure you have 7-8 oz balls I roll and place on a lightly floured pastry box. After all balls are in the case of the mass, sift flour lightly on each and then cover the box. Let stand at room temperature for at least 4 to 8 hours.To wait until the next day, failure to put in the fridge for a night, but be sure to pick up 4 to 8 hours after being delayed overnight.

It will not be just a way to be good at it - practice, practice and more practice. The good part is that you get to eat a pizza with lots of practice. Then see the perfect pizza sauce and pizza final

Jack Botticelli.

Neapolitan pizza crust dough - recipe

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