How To Make Neapolitan Pizza Dough - Recipe 1

At Twelfth Avenue Cuisine we love to explore food, restaurants, and make food-related adventures. We visited Doppio Zero, a well established Italian restaurant known for its Neapolitan style pizza. Besides pizza, we always order their meatballs which is very similar to the drop meatballs we made in the Ooni Koda 16.

After lunch Bill and I decided to make a Neapolitan pizza. I started to research pizza recipes and discovered that not all follow the guidelines from Associazione Verace Pizza Napoletana website, pizzapolitana.org, the organization that restaurants must follow in order to be regarded as Neapolitan pizza in Naples, Italy.

True Neapolitan pizza contains only 4 ingredients, 00 high protein flour, salt, water, and baker’s yeast. Much of this recipe is based on Stadler Made, “How to make Neapolitan Pizza”

https://youtu.be/HkXojFU_LrE.

I also found information about cold proofing. See “How to Cold Ferment your pizza dough.

https://youtu.be/VqyveaUIOhQ.

Stadler Made includes a calculator that provides the amounts of the ingredients for this recipe. He uses baker’s yeast but you can convert to instant dry yeast. Baker’s yeast in grams divided by 3 equals instant dry yeast. 1 teaspoon instant dry yeast equals 3.5 grams or 1 gram instant yeast is about 0.3 teaspoons. A little less than ¼ teaspoon. The Stadler Made custom recipe cwww.pizzadoughcalculator.com

My recipe is based on two of Stadler Made videos and techniques I use when making pizza dough.
Cold proofing dough results in slower fermentation, develops gluten, and improves the flavor. I find dough that has been cold fermented is easier to manage when shaping pizza.

This recipe makes 2- 250 gram dough balls. 65% hydration.

Measure 297 grams 00 high protein flour and set aside. If 00 is not available, substitute bread flour.

Add 193 grams water to a bowl. Dissolve salt in the water (8.9 grams) . Add approximately 10% of the flour (about ½ cup.) Mix. Then add instant dry yeast (0.2 grams or about an ⅛ teaspoon.). Then mix remaining flour using your hands or a spoon or spatula. Scrape flour that may be on the sides of the bowl. Mix for about 3 minutes, cover with plastic wrap, and let the dough hydrate for 15 minutes.

After the dough has rested, knead for about 5 minutes in the bowl or on the counter until the dough is less sticky and the dough is smooth. Divide the dough in two, roll into balls, and place in a covered container coated with olive oil. Roll the dough in the olive oil to coat to prevent drying. Cover and set aside for 72 hours in the refrigerator. On the day you cook, allow the dough to come to room temperature about 4 to 5 hours. Reshape into dough balls when cold, This will make it easier to shape into pizza.
Drop Meatballs from Twelfth Avenue Cuisine

https://youtu.be/5Fhb6lbo_xY

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