Napoli Pizza Recipes Dough

Make Dough Balls.

Napoli Pizza Recipes Dough. All yeast-leavened doughs but pizza dough in particular benefit from higher levels of gluten. Preheat the oven to 180C. Add the dough to the bowl cover with plastic wrap and let rise at room temperature for at least 2 hours but longer is better.

Take a large bowl and coat with quality olive oil. A great Neapolitan pizza has the best sauce the finest mozzarella and maybe a few whole basil leaves. Bake the pizza for 10-15 minutes or until golden brown and the cheese has melted.

The next step is making dough balls also called balling. 250g dough balls is perfect for 30 cm pizza 12 inches. Roll out the pizza dough and place it on your pizza tray so it fits nicely Spread the pizza base with tomato sauce or high-quality crushed strained tomatoes passata then top with mozzarella anchovies and capers.

Put it in the oven for 7 minutes or until golden and bubbling. Add chunky pieces of buffalo mozzarella over the top and place in the centre of the oven. Let it rest for 5 minutes then serve.

Cover with a towel and. Neapolitan pizza is made from a lean doughthat is its got nothing but flour water salt and yeast. Large mixing bowl Table or bench space Your hands.

Do a little kneading and form a ball. We found that the addition of as little as 05 of vital wheat gluten as in the recipe below produces a dough that requires less kneading and yields just the right amount of chewiness when baked. Remove one piece of Lo-Dough from the packet taking care to peel away the paper and pan fry for approx one minute on each side to crisp.