In this video I show a very easy authentic way to make the dough for a Pizza Napoletana. I follow the ruls of the AVPN, the Associazione Verace Pizza Napoletana. At the end we bake a Pizza Napoletana.
Link for the Tomato Sauce: • Original Neapolitan Ta...
Link for Stretching: • How to Stretch the Piz...
Link for Baking in a normal Kitchen Oven: • The perfect Pizza out ...
Link to the NO KNEAD Dough: • Pizza Dough NO KNEAD -...
List of Ingredients for 3 pizzas with a diameter of 30-33cm
500g Flour Typo 0 or 00 (min. 12% Protein, W260/280)
300g Water (very cold) - 60% Hydration
0.2g dry Yeast or 0.6g fresh Yeast (in Summer at 25 degrees 0,1g dry Yeast or 0.3g fresh Yeast)
15g fine Sea Salt
additional if you bake in a normal kitchen oven:
5g Honey
5g Olive Oil
Working Steps:
Put all ingredients without the salt and beginning with the water into a bowl and mix it up for around 5 minutes.
Then add the salt and increase the kneading speed.
Kneading time around 20 minutes in total.
Make the "Window Test".
Put the dough onto the counter, form a ball and put it into a box or bowl and close it to protect the dough from air. Let it rest for 12 hours at room temperature.
Prepare the Mozzarella, if it is based in salt water. Take the Mozzarella out, cut it into sticks (like French fries), put them into a sieve, cover it and let it drain in the fridge.
After the first 12 hours of leavening time, form 3 balls, 270-280g each.
Put them into a dough ball box, cover the lid and let it raise for additional 12 hours at room temperature, until we bake the pizza.
Pre-heat the oven. With 60% hydration to 480 degrees C.
If you have a Mozzarella which is not in salt water, cut it into sticks. Mozzarella is typically cut into slices and For di Latte is cut into sticks.
Prepare the tomato sauce:
Pour San Marzano tomatoes into a bowl and tear them by hand. Use NO mixer, otherwise you could destroy the seed, and this would build a bitter taste. Per can of tomatoes (400g) 4-5 g salt. Mix it and it is ready. You could also add 5 g of Olive Oil and a few leaves of fresh Basil which are teared.
Shape the pizza by hand.
Tomatoes - Parmesan - Basil - Mozzarella - Olive Oil - any other toppings
Bake the pizza and enjoy.
In the kitchen oven (max temperature, two-sided heat, in the upper part of the oven) you bake the pizza in the first step only with the tomato sauce. This takes about 3 minutes until the crust gets slightly colored. Then take it out of the oven, top it with Parmesan - Basil - Mozzarella - Olive Oil - other toppings and bake it again until the cheese is melted, and the crust has the color you want. This will take around 4 minutes.
After baking add additional Basil.
Everything is related to your taste. You can top your pizza with whatever you like.
My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen
15 сен 2024
