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Authentic Naples Pizza Dough Recipe - Yahoo Recipe Search
Food52Please cease with all the sissy pizza recipes! For the uninitiated the authentic article was created in Naples sometime between 1830 and 1860. It was not created in New York or New Haven in the 1950s, and Wolfgang Puck played no role. The authentic pizza Neapolitana was the perfect match, like the one between Sophia Loren and Clark Gable in “It Started in Naples”. The tomato arrived from the New World most likely via Spain (Naples was part of the Kingdom of the Two Sicilies). There it met Sophia Loren with all the charms of its volcanic soil, water buffalo herds and abundant basilico. There was already a tradition of flat breads as well as a culture of poverty. An ideal match. To cook pizza the correct way you will need very high oven temperatures or even better, a wood fire that you can stoke with real charcoal wood. The recipe I’m offering employs those things. Not so long ago I purchased a piastra from the cool collection of Mario Batali endorsed products. Essentially it’s a big slab of stone that fits perfectly over my outdoor wood grill. You can find them at Sur La Table. If you don’t have one of these, at least use a large pizza stone that fits in your oven or at worst a very heavy iron pizza pan. You are going to have to crank the heat as high as it will go. Wood burning ovens can exceed 800, yours can’t do that (especially in a New York apartment). That’s why the outdoor method is preferred. Yea, Bobby Flay you can throw the dough straight onto the grill grate but the end result is some misshapen thing that has nothing to do with pizza. Don’t do that while I’m watching. Of course the tomato sauce, as well as the cheese, are critical too. I prefer to use canned San Marzano tomatoes (28 oz or 800grm) imported from Italy.* I also use real buffala mozzarella.** Italian tomato or marinara sauce tends to be “looser” than American. Keep that in mind. And by the way, allocate two days to do due diligence to a correct pizza. - pierino1 day ago · Quantities are in the recipe box at the bottom of the page. Flour. The best flour for Neapolitan pizza dough is pizza flour because it has more protein than regular all-purpose flour and a higher W value of around 260-280 W. These characteristics allow it to absorb more water and develop the stretchability necessary for making the best ...
Apr 25, 2024 · Allow the oven and pizza stone to preheat for at least 30 minutes. Alternatively, heat pizza oven to 810°F (432°C). Lightly flour a clean work surface. Pour some additional flour into a mixing bowl. Grab a dough ball with a bench scraper, place in the mixing bowl, and cover both sides in flour.
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5 days ago · Neapolitan pizza dough is made with just four ingredients: flour, water, salt, and yeast. The type of flour used is crucial, as it affects the texture and flavor of the crust. The best choice is “00” flour, which is finely ground and has a high protein content. This gives the dough its characteristic chewiness.
May 14, 2024 · Pizza Dough. Add the flour, yeast, salt, and sourdough starter (if using) to a large bowl then stir to combine. Create a 'well” in the center of the flour and pour in the water. Pour the water into the flour mixture then mix using your hands until a dough forms. Knead the dough a few times to help it come together.
6 days ago · Neapolitan pizza is a classic dish that originated in Naples, Italy. It's characterized by its thin, crispy crust and simple yet flavorful toppings. Here's a traditional Neapolitan pizza recipe for you: Ingredients: For the dough: - 500g (about 4 cups) Italian 00 flour (or bread flour) - 325ml (about 1 1/3 cups) lukewarm water
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May 8, 2024 · Add the matured starter (now 4 hours old) to the mixing bowl. Mix on low speed (2) for 1 minute. Dissolve the salt in the remaining warm water and add it to the mixing bowl. Mix on low speed (2 ...
Apr 29, 2024 · Directions. Mix the dough: In a large bowl, whisk together the flour, salt, and yeast. Add the water and use a spatula to mix until the dough comes together, forming a sticky dough ball. If the dough is dry, use your hands to gently knead it in the bowl until it comes together. Cover the bowl with a towel and let rest for at least 15 minutes ...
