Neapolitan Pizza with Dry Yeast Recipe
User Reviews
5
Neapolitan Pizza with Dry Yeast Recipe
Description
The Neapolitan Pizza with Dry Yeast Recipe starts with a careful dough preparation combining water, dry yeast, all-purpose flour, and salt. The yeast is activated first, then flour is gradually added, followed by salt later to avoid inhibiting the yeast. The dough is kneaded extensively for 15 to 25 minutes on a floured bench, absorbing flour as needed and developing elasticity and strength. Using semolina flour before stretching prevents sticking and enhances texture.
The toppings include classic tomato sauce, sliced mozzarella to melt evenly, fresh basil leaves for aroma, and extra virgin olive oil for richness. This combination reflects the balance of flavors in traditional Neapolitan pizza and ensures a tender crust with a slightly chewy bite and a fresh, bright topping.
This pizza is suited for baking once the dough is fully formed and rested, making it a satisfying homemade pizza option. The recipe highlights the importance of proper dough handling and the choice of toppings for an authentic but approachable pizza.
Ingredients
Pizza Crust:
- 600 ml water
- 1 kg all-purpose flour 35 oz, Le 5 Stagioni Pizza Napoletana brand
- 30 g salt 1 oz
- 1 gram yeast dry
Pizza Toppings:
- semolina flour refined
- tomato sauce
- mozzarella cheese sliced
- basil full leaves
- extra virgin olive oil
Instructions
To make the pizza crust:
- Add water and dry yeast to the mixing bowl. Mix with your hands to activate the yeast.
- Slowly add flour to the mixture. Continue to mix with your hands.
- Once all the flour is in, add the salt. You want to spread out the time between the yeast going into the bowl and the salt going into the bowl. Work the dough and continue to add flour if you still have some.
- When the dough begins to form, turn the bowl over and let the dough sit on the bench. Add flour onto the bench and knead the dough into the flour, allowing it to absorb as much flour as it needs.
- Johnny recommends not sprinkling the flour on top but rather putting it in front of the dough on the bench so you can place the dough into the flour as you see fit.
- Continue to work the dough with pressure. Brace yourself with one foot and really put your muscle and heat into the dough. This part of the process takes anywhere between 15 and 25 minutes.
- To know if the dough is ready use the spring test in the middle of the dough lump or a digital thermometer (23-26 degrees C).
- Once the dough is ready, cover it with a damp cloth and let it rest for at least two hours on the bench, outside the fridge.
- After two hours, break the dough into six dough balls of equal size. There are many techniques to roll the dough balls, but make sure they are of similar or equal size.
- Put the dough balls into a container and let them rest outside the fridge for another 2-4 hours.
- You can also let the dough rest in the fridge. Wait for the dough balls to slightly double in size on the bench, then place them in the fridge overnight, and you can take them out 4-5 hours before making your pizzas.
To make the pizza:
- Preheat your oven to maximum heat (450-500 degrees Fahrenheit).
- Take one of the dough balls and sprinkle with semolina. Stretch the dough out gently until it is flat with a rounded outer crust.
- Ladle tomato sauce and swirl outwards to coat the dough. Leave the outer crust free of tomato sauce.
- Add sliced mozzarella and fresh chopped basil.
- Drizzle with EVOO from the middle and circle outwards.
- Stretch the pizza a few more times and put it in the oven. Cook until the crust is crisp, and the mozzarella is fully melted.
- Let rest for a minute or two, then cut the pie into four or eight slices. Transfer a portion to your plate and get ready to eat.
User Reviews
Overall Rating
5
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