lizasoberan
Culinary Explorer
Hey everyone! ![Waving hand :wave: ๐](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f44b.png)
Iโve been on a pizza-making spree lately and I just had to share this Neapolitan Pizza Dough recipe with you all. Itโs been a game changer for me! The crust comes out perfectly chewy with those beautiful air bubbles. Hereโs how you can make it:
Ingredients:
![Waving hand :wave: ๐](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f44b.png)
Iโve been on a pizza-making spree lately and I just had to share this Neapolitan Pizza Dough recipe with you all. Itโs been a game changer for me! The crust comes out perfectly chewy with those beautiful air bubbles. Hereโs how you can make it:
Ingredients:
- 4 cups (500g) '00' flour (you can find this at most specialty stores or online)
- 1 1/2 cups (350ml) lukewarm water
- 1 teaspoon active dry yeast
- 1 tablespoon salt
- A pinch of sugar
- Activate the Yeast:In a small bowl, combine the lukewarm water, active dry yeast, and a pinch of sugar. Let it sit for about 10 minutes until it becomes frothy.
- Mix the Dough:In a large bowl, combine the '00' flour and salt. Make a well in the center and pour in the yeast mixture. Mix it together until it forms a dough.
- Knead the Dough:Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. This step is crucial for developing the gluten!
- First Rise:Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 2 hours or until it doubles in size.
- Shape the Dough:After the first rise, punch the dough down to release any air bubbles. Divide it into 4 equal portions and shape each into a ball. Let them rest for another 30 minutes.
- Preheat Your Oven:If you have a pizza stone, place it in the oven and preheat it to the highest setting (usually around 500ยฐF or 260ยฐC). A hot oven is key to getting that perfect crust!
- Form the Pizzas:On a floured surface, gently stretch each dough ball into a 10-inch circle. Be careful not to deflate the air bubbles in the dough.
- Add Toppings:Top your dough with your favorite Neapolitan toppings. I love a classic Margherita with fresh tomato sauce, mozzarella, and basil. Remember, less is more!
- Bake:Transfer the pizza to the hot pizza stone and bake for about 7-10 minutes, or until the crust is golden and the cheese is bubbly and slightly charred.
- Enjoy:Slice it up and enjoy your homemade Neapolitan pizza with friends and family. Buon appetito!