NEAPOLITAN PIZZA DOUGH MADE EASY
Soft but at the same time crispy: it is the characteristic and unique dough of the real Neapolitan pizza and Neapolitans invented pizza and exported it all over the world.
There are many versions of pizza now: the thin, the crisp, the high and soft without the crust and many others, some even questionable, but the original and most delicious is definitely the Neapolitan. The suggestion is to try, at home, Neapolitan pizza dough. If you follow a few simple instructions and observe the long rising times the result will be unbeatable and anyone who tastes it will be amazed. The secret is in simplicity, in rising times, in relatively high hydration and in the fact that, after the first phase in the bowl, you do not knead the dough more but bend and fold it over on itself to imprison as much air as possible. Nowadays all the flours packaged allow you to make a good pizza but if you find on the package the indication W 280 you have a flour with a high content of vegetable protein that is the best to make pizza. The recipe that follows allows you to make five 200 gram dough balls, for five normal pizzas. Unused dough can be stored for one day in a refrigerator covered with a damp cloth or frozen and used later, allowing it to defrost without kneading again.
800 grams flour
25 gr salt up
4/5 gr of yeast
Pour 600 ml of water at room temperature in a large bowl, then add the salt and dissolve it completely. Add 1/3 of the flour; knead with your hands from the bottom upwards keeping your fingers open until you get a creamy dough. Dissolve the yeast in a small bowl with a few tablespoons of water, add it to the dough and continue adding all the flour a little at a time. Add a little water or a little flour, if necessary, to keep the dough very soft and elastic. When it reaches the right consistency and does not stick anymore to your hands remove the dough from the bowl to the a floured table. Press the dough ball lightly with floured hands to flatten it slightly. Fold the dough on itself. Lightly flatten again and fold again. Repeat. After each fold, press gently with the floured knuckles so that the pasta captures the air. Continue to fold several times without adding flour. Then let the dough rest for 10 minutes covered with a damp cloth or a sheet of plastic film, then fold again a couple of times, then cover it and let it rise for 1 hour and 30 'at room temperature. Cut a strip of pasta. With one hand hold the strip and with the other fold the end part a couple of times, detach the roll you have formed, roll it between the palms of your hand obtaining a ball. Repeat with the rest of the dough dividing it into 5 balls. Sprinkle a tray with flour, arrange the balls, cover them and let them rise for 6 hours. Take a ball, spread it a bit and very gently from the centre, flour both sides, then gently shake it to remove the excess flour. Enlarge the dough by pushing the air with the fingers to the edges: they will become tall because they incorporate the air. Turn the dough a couple of times. Air bubbles could form on the edges: not only is it normal but it is a good thing. Continue holding the dough with one hand while with the other lightly pull it. Then put the flap on the hand that holds the pizza still, lift everything off the work surface and place the dough on the table again at a 45 degrees angle. Repeat 2-3 times until a 4 mm thick disc with the thicker outer part is obtained. Top and season the pizza with mozzarella and tomato and all your favorite ingredients and cook it. Once cooked, cutting it you will see that the outer borders are partly hollow because they are full of air and you have your first, glorious, Neapolitan pizza
The Oasis Grocery Store 24 Xuan Dieu, Tay Ho, Hanoi
www.oasishanoi.com . For delivery call 024 3719 1196
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