Embark on a journey to Naples, the birthplace of the renowned Napoletana pizza, with this authentic Napoletana Dough recipe. Crafted with Italian doppio zero flour, this dough captures the essence of Neapolitan pizza-making traditions. Doppio zero flour, finely milled from soft wheat, creates a tender dough that demands a light touch and gentle handling. The revered Caputo and San Felice brands reign supreme in the world of Neapolitan pizza, akin to the Coke and Pepsi of Naples. While Caputo is more readily available in American supermarkets, both brands offer an unparalleled experience. Embracing the traditional Neapolitan approach, this dough utilizes fresh yeast, adding an air of authenticity to your culinary endeavor. If baking in a home oven, a touch of diastatic malt enhances browning, setting the home-oven version apart from its wood-fired counterpart. Allow the alluring flavors of Napoli to infuse your pizza creations, as you master the art of Napoletana Dough.
INGREDIENTS:
- 7 grams fresh yeast, broken into small pieces, or 2-3 grams (¾ teaspoon) active dry yeast
- 70 grams (¼ cup plus 1 tablespoon) warm water (80°F to 85°F)
- 453 grams (3¾ cups) 00 flour, preferably Caputo or San Felice, plus more for kneading as needed
- 10 grams (1 tablespoon plus ¼ teaspoon) diastatic malt if baking in a home oven
- 210 grams (¾ cup plus 2 tablespoons) ice water
- 90 grams Poolish
- 10 grams (2 teaspoons) fine sea salt
PREPARATIONS:
- Dissolve yeast in warm water, whisking vigorously for 30 seconds.
- Combine flour and malt (if using) in the bowl of a stand mixer fitted with the dough hook.
- Mix most of the ice water with the yeast-water mixture, then add the poolish to the mixer.
- Mix the dough at the lowest speed until most of it comes together around the hook.
- Add salt and mix on the lowest speed to combine.
- Transfer the dough to an unfloured work surface and knead it until smooth.
- Cover the dough with a damp dish towel and let it rest at room temperature for 20 minutes.
- Cut the dough into thirds and weigh each piece to make three 9 to 10-ounce balls.
- Form the dough into balls and refrigerate for 36 to 48 hours.
YIELD:
- 28 ounces (795 grams) of dough, enough for three 9 to 10-ounce balls
SPECIAL INSTRUCTIONS:
- Handle the tender dough with a light touch and a gentle hand.
- For baking in a home oven, use diastatic malt to enhance browning.
TIPS:
- Embrace the authenticity of the Napoletana dough by experimenting with traditional Neapolitan pizza toppings.
As we bid farewell to our culinary expedition into the world of Napoletana Dough, we find ourselves immersed in the enchanting heritage of authentic Neapolitan pizza. The essence of Napoli comes alive in every tender bite, with doppio zero flour, the pride of Italian pizza-making. The Neapolitan way thrives through the use of fresh yeast, a traditional touch that infuses this dough with an irresistible aroma.
Venturing into the realm of Caputo and San Felice, the revered double-zero flour brands of Naples, we discover the cornerstone of Neapolitan pizza excellence. Whether you opt for the widely available Caputo or seek the allure of San Felice, the Napoletana Dough embraces both, ensuring a pizza experience that transports you to the heart of Napoli.
In the pursuit of perfection, we unveil the subtle distinction between the wood-fired and home-oven versions of this dough. The addition of diastatic malt to the home-oven version contributes to the coveted browning that harmonizes with the intense heat of the wood-fired oven. This little touch adds a unique charm to the home-oven-baked Neapolitan pizza, allowing you to relish the best of both worlds.
With a light touch and a gentle hand, we embrace the tenderness of the Napoletana Dough, showcasing the art of pizza-making refined over generations. As we knead, cut, and form the dough into balls, we honor the time-honored traditions that set Neapolitan pizza apart as a culinary masterpiece.
The allure of Napoli’s culinary legacy captivates us, and we find ourselves immersed in the realm of innovative pizza experimentation. Every bite presents an opportunity to explore traditional Neapolitan pizza toppings, from vibrant tomatoes to authentic mozzarella, and everything in between.
As we savor the last remnants of the Napoletana Dough, let its essence inspire you to embark on further culinary adventures. Master the art of pizza-making with reverence to Naples and its storied culinary heritage. The Neapolitan pizza journey knows no bounds, and with each creation, we discover new possibilities to tantalize our taste buds.
Embrace the spirit of Napoli in every pizza you create, for the legacy of authentic Neapolitan pizza lives on in your hands. As we bid farewell to the Napoletana Dough, may its memory fuel your passion for culinary exploration and inspire you to craft exquisite pizza masterpieces, reminiscent of the vibrant streets of Naples.
