John Myers
Pizza Dough from Naples – Ingenious on Pizza Stone
The perfect pizza dough from naples – ingenious on pizza stone recipe with a picture and simple step-by-step instructions.
- 450 g Original Tipo 00 pizza flour
- 50 g Durum wheat semolina
- 250 g Lukewarm water)
- 13 g Pure sea salt
- 5 g Brewer’S yeast or, alternatively, fresh yeast
- Dissolve the yeast in lukewarm water. Mix the pizza flour with durum wheat semolina and salt. If you can’t get durum wheat semolina, replace it with pizza flour. (Original pizza flour of type 00 is rich in gluten and protein, which makes the dough elastic and thinly spreadable) (the addition of durum wheat semolina makes the pizza a little crispier) Add the dissolved yeast and let it swell for 10 minutes. Then the dough should be kneaded for 15 minutes, either by hand or with a food processor. I recommend the food processor because it will make the dough more even and not be so cumbersome. Place the dough in the refrigerator for at least 8 hours, better 24 hours, and cover with a cloth. Then grind into fist-sized balls (approx. 200 g) and cover with a damp kitchen towel and let rise for approx. 90 minutes at room temperature. Now the dough is ready to go. In another recipe, I’ll give you an ingenious pizza sauce to go with it.
- I’ve been using a pizza stone for a short time. This turns the conventional oven into a small stone oven. Finally crispy pizza from the oven. The stone removes the moisture from the dough. So he can’t sweat and gets nice and crispy and the pizza is ready in 5-8 minutes.
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