PIZZA
PIZZA DOUGH NAPOLI
Traditional Pizza Dough Napoli Style, a cornerstone of authentic Neapolitan pizza. This style of pizza dough is celebrated for its delicate texture, slight chewiness, and the distinctive char that comes from cooking in a high-temperature wood-fired oven. Its simplicity is its strength, relying on just a few quality ingredients to create a light, airy crust with a crisp exterior and a soft, pillowy interior. Perfect as the base for classic Neapolitan toppings, this dough is a testament to the time-honored traditions of Naples, where pizza is not just food but a cultural icon.
Recipe and Ingredients for 4 Guests
- Type '00' Flour: 1 kilogram
- Warm Water: 600 ml (60% hydration)
- Fresh Yeast: 3 grams
- Sea Salt: 20 grams
preparation
- Mix the Dough: Dissolve the yeast in warm water. In a large bowl, mix the flour with salt. Gradually add the yeast water, mixing until a dough forms.
- Knead: Knead the dough on a floured surface for about 10-15 minutes until smooth and elastic.
- First Rise: Place the dough in a bowl, cover with a damp cloth, and let it rise for 2 hours in a warm place.
- Portion and Second Rise: Divide the dough into 4 equal portions. Shape each into a ball and let them rise for another 4-6 hours.
- Shape and Top: Stretch each dough ball by hand to create a thin base. Add toppings as desired.
- Bake: Cook in the hottest possible oven (ideally a wood-fired oven) for 1-2 minutes until the crust is puffed and slightly charred.
food cost
Estimated Costs
- Type '00' Flour: 1 kilogram. Approximate cost: ¥25 per kilogram. Total: ¥25.
- Fresh Yeast: 3 grams. Approximate cost: ¥5 for a small block. Total: ¥5.
- Sea Salt: Negligible cost (less than ¥1).
Total Cost for 4 Pizzas
- Ingredients: ¥31
Total Ingredient Cost: ¥31
Cost Per Pizza
Cost Per Pizza = ¥31 / 4 ≈ ¥7.75 per pizza
Suggestions and Tips
- Hydration is Key: Napoli style dough requires high hydration for the right texture. Ensure your water-to-flour ratio is accurate.
- Kneading: Proper kneading develops the gluten, crucial for a stretchy, workable dough.
- Temperature Control: The rising process is temperature dependent. A warm, draft-free area speeds up the rise.
- Hand Stretching: Avoid rolling pins; hand-stretching preserves the dough’s air bubbles for a light crust.
- Minimal Toppings: Traditional Neapolitan pizzas have minimal toppings to keep the crust crispy and light.
- Hot Oven: The hotter the oven, the better. If you don’t have a wood-fired oven, a pizza stone in a conventional oven is a good alternative.
- Rotation While Cooking: Rotate the pizza in the oven for even cooking and to achieve the perfect char.
This traditional approach to pizza dough may require practice to perfect, but the result is a truly authentic Neapolitan pizza experience.