If you’re a fan of authentic Neapolitan pizza, then you know that the secret lies in the dough. The soft, chewy texture and delicious flavors are a result of the proper kneading technique. In this step-by-step guide, we’ll show you how to knead traditional Neapolitan pizza dough to perfection.

What You’ll Need

  • 1 kg (2.2 lbs) of “00” flour
  • 600 ml (20 fl oz) of cold water
  • 25 g (0.9 oz) of sea salt
  • 2 g (0.07 oz) of fresh yeast

Step 1: Mix the Ingredients

Start by mixing the flour and salt together in a large bowl. In a separate container, dissolve the fresh yeast in the cold water until it has completely melted.

Step 2: Combine the Wet and Dry Ingredients

Make a well in the center of the flour and salt mixture. Slowly add the yeast-water mixture into the well, using your hands or a wooden spoon to combine the wet and dry ingredients.

Step 3: Start Kneading

Once the ingredients are roughly combined, transfer the dough onto a clean, floured surface. Begin kneading the dough by pushing and stretching it away from you with the heel of your hand.

Step 4: Develop the Gluten

Continue kneading the dough for about 10-15 minutes. This will help develop the gluten in the flour, giving the pizza dough its characteristic chewy texture. If the dough becomes too sticky, sprinkle a little flour on the surface.

Step 5: Check the Consistency

After kneading, the dough should be smooth, elastic, and slightly sticky, but not too wet. It should easily come off your hands and the clean surface.

Step 6: Rest the Dough

Shape the dough into a ball and place it back into the bowl. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for at least 6 hours. During this time, the dough will rise and develop flavor.

Step 7: Divide and Shape

After the resting period, divide the dough into individual portions of about 200-250 grams (7-9 oz). Shape each portion into a ball by folding the edges towards the center and then rolling it underneath, using the side of your hand.

Step 8: Final Rise and Ready to Use

Place the dough balls on a floured tray or board, cover them with a damp cloth, and let them rise for another 2 hours. Once they have doubled in size, they are ready to be stretched and topped with your favorite ingredients for baking.

Kneading traditional Neapolitan pizza dough is a simple but crucial step in making authentic Neapolitan pizza. Follow this step-by-step guide, and you’ll be rewarded with a soft, chewy, and delicious pizza crust that will impress your family and friends. Enjoy!

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