Neapolitan Pizza Dough

Neapolitan pizza dough. Is Neapolitan pizza your passion and would you like to know the original dough recipe? Whether you do it for personal or work reasons, you should know that making real Neapolitan pizza is not at all simple. Precisely for this reason it is important to know the dough recipe in detail, but above all to make sure not to skip any steps, otherwise you will end up with a terrible final result.

Here you will find all the instructions, ingredients and procedures to follow to make the Neapolitan pizza dough in a workmanlike manner. In this way, if you want to make a homemade square, all you have to do is follow the steps with the utmost care. Let's understand how to make the perfect Neapolitan pizza dough. Here is the real pizza recipe.

Whether your pizza wants to be deep and soft or low and crunchy, all you have to do is carefully create a good base. The main advice is to respect the doses as best as possible and make sure that the cooking in the oven is perfect. The ideal would be to use a wood-fired oven just as Neapolitan tradition dictates. These types of dough promise the best if kneaded by hand just as Neapolitan grandmothers teach. Naples is a city rich in history and Neapolitan food deserves special attention and care. Depending on how many people will have to eat the pizza you can adjust differently. If the pizza chef has a professional touch you can try to replicate it by following this information.

Neapolitan pizza dough: the ingredients

Recipe for Neapolitan pizza dough

• approximately 1 liter of water
• 50 grams of salt
• 3 grams of fresh brewer's yeast
• 1.7/1.8 kg of standard flour 00

Neapolitan pizza dough

These ingredients are those needed to make approximately 10 pizzas of 30 cm in diameter. Furthermore, true Neapolitan pizza involves the exclusive use of these ingredients. As regards water there are no particular indications: the only condition is that it is smooth. You can also use the one from the tap, as long as the temperature is between 20 and 22 degrees and the acidity is between 6 and 7.

Neapolitan pizza dough

The neapolitan pizza flour , on the other hand, must be 00 soft wheat. The choice of flour is very important, as it will affect the final yield. Generally the flour used to prepare real Neapolitan pizza is of medium strength, which means it has around 11-12% protein. In some cases, however, some pizza makers choose to use stronger flours, in order to obtain longer leavening times.

Best pizza flour: find out which one to choose!

With regards to yeast, however, the advice is to prefer fresh brewer's yeast. However, it is also possible to use the dry one with a low acidity level.

Neapolitan pizza dough: preparation

Neapolitan pizza dough

But let's get to the heart of the dough recipe: the preparation. To knead you can use your hands or use a double-speed mixer with plunger arms or fork. At this point you begin to pour all the water and salt into a bowl or the container of a mixer, mixing and waiting for it to dissolve well.

Subsequently you can proceed by adding a spoonful of flour and the yeast, starting to stir with a ladle, or by setting the lowest speed in the case of a mixer. You must then continue to gradually pour in the flour, always mixing with the ladle and continuing until the flour has been completely absorbed.

At this point, if you have the mixer you will need to continue to let it work at minimum speed for approximately another twenty minutes. If, however, you knead with your hands, then you can start by making a circular movement, that is, taking the dough from below and then lifting it and carrying it above and finally pressing firmly with the palm downwards.You will need to continue until all the flour has been absorbed.

Neapolitan pizza dough

Now the dough can be transferred onto a floured surface. Here we can continue to work the dough until it has taken on a smooth, soft and elastic consistency. The Neapolitan pizza dough, in particular, must be moist but at the same time must not stick to your hands. This is what the basic Neapolitan pizza recipe requires.

At this point the dough can be covered with a damp cloth and stored in a place free from drafts. The objective must be to obtain a nice soft dough. The surrounding temperature should be around 24 degrees. In order for the dough to rise well, it must rest for at least two hours.

When the dough has doubled in size, you can start working it again with both hands, in order to give it the classic "bread wheel" shape. Then you can proceed with the formation of blocks. These loaves can weigh from 180 to 250 grams and will have to rise for at least 4 hours.

This phase is also very important and whoever is preparing the pizza will have to constantly monitor the loaves, checking their leavening and possibly moving them to warmer places. Once the loaves are ready, the dough is ready to be rolled out and seasoned with the ingredients you choose to add.

Pizzeria in the restaurant: how to best manage it

Aside from preparing the dough, which certainly represents an important step if you decide to serve pizzas at your restaurant, it will also be very useful for you to learn how to best manage orders. Having a pizzeria inside a restaurant also involves greater organization, which cannot be left to chance or worse improvised. The secret to a good Neapolitan pizza lies in the preparation and choice of ingredients. Only by ensuring the best will you be able to make a delicious pizza worthy of the Italian tradition. A nice round and good-looking pizza will definitely attract customers.

The same management of restaurant reservations is more difficult and to ensure that it does not cause inefficiencies it should be entrusted to a good management system. In this Ristomanager can offer you valuable help, reducing the margins of error and making the management of the pizzeria within your restaurant even more efficient.

It is a software that works as a restaurant ordering app, but not only. In fact, this management software will allow you to improve and have every organizational aspect under control: from table management to warehouse management, staff management and even customer loyalty.