in Italy

Pizza dough from Naples

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Ingredients for 1 servings:

  • 450 g Flour (pizza), type 00
  • 50 g flour (wheat flour)
  • 250 ml water, lukewarm
  • 13 g sea salt
  • 5 g yeast (brewer’s yeast), fresh yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Total time approx. 1 day 2 hours 30 minutes

very long walking time

Dissolve the yeast in lukewarm water. Mix the pizza flour with the flour mixture and salt. If you can’t get flour mixture, substitute it with pizza flour. Add the dissolved yeast and let it rise for 10 minutes. Then knead the dough for 15 minutes, either by hand or with a food processor. I use a food processor because it makes the dough more even. Refrigerate the dough for at least 8 hours, preferably 24 hours. Then roll it into fist-sized balls (about 200 g) and let rise at room temperature for about 90 minutes, covered with a damp kitchen towel. Then unmold, top, and bake. It takes a really long time, but it’s definitely worth it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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