Pizza Dough (impasto per pizza napoletana) - Campania, Ricetta di Base

By • April 13, 2015 0 Comments

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Author Notes: Making your own pizza dough is simple but requires some advance preparation so that the dough has time to ferment. The second fermentation can be eliminated but the texture and flavour of the dough is improved by this step. Kids love helping make pizza dough and particularly love helping to top the pizzas....and are more likely to eat their creations.
To see step-by-step illustrated instructions, please go to this page:
http://www.livingalifeincolour.com/recipes/impasto-per-pizza-napoletana-pizza-dough-campania/
woo wei-duan

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Makes 6 pizzas

  • 500 milliliters good quality water (can decrease by up to 50 mls if the weather is humid)
  • 4 grams fresh yeast or 2 gms active dry yeast
  • 770 grams 00 flour
  • 17 grams fine sea salt
  1. In a mixer, add 500 mls of the water, yeast, and 70 grams of flour.
  2. Start the mixer and gradually add the remaining 700 grams of flour with the salt mixed in slowly.
  3. Within 10 minutes of mixing, the flour should be incorporated.
  4. Mix the dough on low speed for 20 minutes. It will look dry in the beginning until the flour absorbs the water. When you push the dough with your thumb it should feel like a baby’s bottom. If it is dry, add a tablespoon of water to the mixture at a time, waiting until it is well incorporated. There should not be dry crumbs in the bowl but the dough should not be so wet that while mixing it sticks to the sides (this might not be obvious until the dough has been mixed for a while as the flour absorbs the water).
  5. The dough is finished when you can pull it between your fingers and it stretches so thinly that you can see light through it but it does not break. Be careful not to overmix however as the dough can collapse.
  6. Wet a cloth and wring out excess moisture and place the cloth or cling film (plastic wrap) over the bowl and let sit for 2 hours or until doubled in size.
  7. The dough’s texture should be slightly springy and not be sticky or dry.
  8. Dip your hands in flour and weigh out balls which are between 180 to 250 grams in weight each. Flatten each piece of dough with the palm of your hand. Fold the dough in half, then turn 90 and fold in half again, repeat turning and folding until all four sides have been folded in. Cup your fingers over the dough with your wrist on the work surface and move your hand in a circle until a nice ball is formed. Repeat with the remaining dough. Place on a floured tray and cover with the damp towel or cling film (plastic wrap) for 2 to 4 hours until doubled in size.
  9. Flatten the dough ball with the palm of the hand and begin stretching it between the fingers. The back of the hands can also be used to stretch more evenly until the dough is as thin as possible. Cook as per recipe.

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