NEAPOLITAN PIZZA DOUGH
A dough that is beautifully crispy on the outside, soft and fluffy on the inside.
Ingredients
Nutritional values per serving
preparation
Dissolving the salt: Dissolve the salt in the water until it has completely dissolved.
To make the dough: Add the flour and yeast to the water and mix everything into a smooth dough. Knead the dough either by hand (for at least 20 minutes) or with a stand mixer (for 10 minutes on low speed). Make sure the dough temperature stays below 25°C so the yeast doesn't activate too quickly.
Dough resting: Shape the dough into a ball and place it in a bowl. Cover the bowl with cling film or a shower cap. Let the dough rise for 24 hours at room temperature (bulk fermentation).
Shaping the dough: Divide the dough into 6 equal portions and shape them into small balls. Sprinkle the work surface with semolina to prevent the dough from sticking.
Final proof: Place the dough balls in a pizza box or bowl and let them rise for another 4-6 hours. If you want to wait longer, you can also put them in the refrigerator.
Tip:
The dough can also rise for up to 72 hours; the longer the rising time, the less yeast you need.
Bon appetit
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