ELECTRIC NEAPOLITAN PIZZA OVEN RECIPES
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AUTHENTIC ITALIAN PIZZA DOUGH RECIPE STRAIGHT FROM NAPLES
This simple and quick authentic Italian pizza dough recipe will make you wish you would have discovered it earlier.
Provided by Nonna Box
Categories Main
Total Time 220 minutes
Prep Time 210 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 4
Steps:
- To prepare the dough for the pizza, start pouring the flour in a large mixer bowl.
- In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.
- Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour.
- Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 15/20 minutes.
- Add the salt and keep the mixer running until the salt is fully combined with the dough.
- When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.
- Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on.
- Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in size (at least 3 hours).
- Once the dough has risen, transfer it on a work surface.
- Divide it into 4 equal parts and shape them as balls using your hands. Once done, cover them with a clean cloth and let them stand for 30 minutes at room temperature, before using them to make your pizzas.
Nutrition Facts : Calories 912 kcal, CarbohydrateContent 191 g, ProteinContent 26 g, FatContent 2 g, SodiumContent 1466 mg, FiberContent 6 g, ServingSize 1 serving
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PIZZA - WIKIPEDIA
Pizza (Italian: , Neapolitan: ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as anchovies, mushrooms, onions, olives, pineapple, meat, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza …
From en.m.wikipedia.org
From en.m.wikipedia.org
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Oct 18, 2021 · So, the hotter the oven, the lower the hydration. Which is why, for traditional Neapolitan pizza, the best flour would be the one that absorbs the least water, namely the 11.5 percent protein pizzeria flour. But if you're cooking your pizzas in a conventional home oven…
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