How to Make NEAPOLITAN PIZZA DOUGH for Beginners

Summary by Krater

Vincenzo Prosperi shares an easy method for making authentic Neapolitan pizza dough at home using a stand mixer and resting it for 16 to 20 hours.

From the video

Answers: How do you make authentic Neapolitan pizza dough at home?

• Neapolitan pizza dough recipe
• Stand mixer pizza dough technique
• Pizza dough fermentation and resting
• Shaping pizza dough balls
• Baking Neapolitan pizza in a portable oven

Ingredients

• 1 kg 00 flour
• 1 teaspoon dry yeast
• 600 ml water
• 5 tsp salt
• extra virgin olive oil
• San Marzano tomatoes
• Pecorino Romano
• mozzarella cheese
• salami
• basil leaves

What it concludes

• Using a stand mixer is much better for making Neapolitan pizza dough, saving effort and reducing stress.
• Resting the dough between 16 and 20 hours produces soft, flavorful, and easy-to-manage dough.
• Resting the dough balls out of the fridge for at least 4 hours prevents them from being overly stressed and hard to handle.
• Cooking Neapolitan pizza at 400 degrees Celsius / 752 degrees Fahrenheit for around 90 seconds yields a perfectly baked pizza with a soft, moist crust.