Neapolitan Pizza Dough
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A detailed recipe for creating authentic Neapolitan pizza dough, as demonstrated in a grand opening event in Belgium.
00:10:00 total
Serves 70
medium
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Ingredients
- Polish - 1 liter (prepared 24 hours in advance)
- Flour - 4.45 kilograms (plus extra for dusting)
- Water - 3 liters
- Yeast - 5 grams
- Honey - 5 grams
- Salt - 105 grams
- Olive oil - watch the video to see (plus a little extra for the bowl)
Instructions
- Prepare the Polish: Prepare the Polish 24 hours in advance.
- Mix Salt in Water: Dissolve 105 grams of salt in some of the water.
- Combine Ingredients in Dough Machine: In the dough machine, combine the Polish, flour, the salted water, additional water, yeast, and honey. Start mixing.
- Add Olive Oil: After starting the mix, add a bit of olive oil to help detach the dough from the machine.
- First Resting Period: Let the dough rest for 15 minutes to build gluten.
- Second Kneading: Knead the dough again briefly after the resting period.
- Second Resting Period: Place the dough in a bowl with a bit of olive oil. Cover and let it rest for 1 hour to further develop the gluten.
- Forming Dough Balls: Form the dough into balls and let them rest at room temperature for 1-2 hours before using.
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