AuthorAlexCategoryBaking, Delicious Recipes, Dough, Easy Recipes, Fingerfood, Homemade, Italian Recipes, Main Course, Mediterranean Recipes, Partysnack, Pizza, Snack, Vegan Recipes, Vegetarian RecipesDifficultyBeginner
Pizza Original Recipe from an Italian restaurateur from Naples. Real Italian Pizza dough can be easily made at home with the right recipe. The easy recipe for this homemade dough comes from an ancient Italian pizzeria in Naples and is there as "Pasta per la pizza numero 328" written on a faded note. Warning: Anyone who has ever tried this Pizza dough will never be able to eat ready made dough products or frozen pizza again.
Place 600 g Tipo 00 flour in a large mixing bowl. Tipo 00 flour has a much higher protein content than our conventional all-purpose flour. We have had good experiences with the Tipo 00 flour "Farina Speciale Per Pizza" and the original Caputo Farina 00. If you do not have tipo 00 flour at home all-purpose flour can be used.
Provide 2.5 cups (600 ml) of lukewarm water in a measuring cup.
Add 3 - 5 g brewer's yeast and 30 g salt and stir well with the water in the measuring cup. Alternatively, fresh baker's yeast can be used. In traditional Neapolitan recipes, very little yeast is generally used to obtain a finer taste.
Pour the water-yeast salt mixture into the mixing bowl and combine with the flour to a dough. For this it is enough to stir with a fork.
Cover the dough with a damp kitchen towel and leave for 20 to 30 minutes. This step is very important for a good pizza dough. In the resting period of the dough, first protein chains are formed.
After the resting period, stir the dough for about 3 minutes with a kitchen mixer with dough hook at the lowest level. If desired, add 2 tablespoons of olive oil. According to "Pasta per la pizza numero 328" the dough should be kneaded by hand, but this may also be due to the age of the recipe. Stirred with a kitchen mixer, the dough is in our experience much smoother. However, the mixer should have at least 350 watts of power. Alternatively, of course, a food processor or a Thermomix can be used to stir the dough.
Gradually add the remaining 400g of flour and continue stirring at the lowest level. The process should take about 5 minutes.
When all the flour has been absorbed by the dough, stir once more for 2 minutes. This time, however, on the second level of the kitchen mixer.
Divide the dough into two portions of 800 g and form one ball each. Place the dough balls in two floured mixing bowls and cover with a damp kitchen towel.
Let the dough rest in a warm room for at least 6 hours. Even better are 24 hours.
After the resting time use the dough immediatelly or store cool and dark. For example in the refrigerator.
If necessary, take out 270 g of dough per pizza. The dough should be removed from the refrigerator 1 to 2 hours before the intended preparation.
Put flour on a clean work surface. Form the now room warm dough into a ball and press it flat. Form with your hands into a round and thin dough. When doing so, place flour under the dough and press it from the inside to the outside.
If the dough has a reasonably round shape, it can be lifted up the edge and turned like a steering wheel. By its own weight, the dough pulls almost by itself. By the way, a rolling pin should by no means be used to roll it out, since it takes away the airiness of the dough and the pizza does not rise well in the oven.
The dough should now be about 12.5 inch (32 cm) in diameter and be very thin. Put plenty of flour on a pizza board or a pizza shovel and pull the dough on top.
When everything is done correctly, you now have a very large and thin and perfect round pizza. Now it just has to be topped with the desired ingredients.
As base topping homemade tomato sauce is used. Ideally, the tomato sauce is made from sun-ripened Italian San Marzano tomatoes or at least Roma tomatoes. In Naples, only San Marzano tomatoes from the Agro Nocerino Sarnese growing region are used.
Spread the tomato sauce evenly with a tablespoon and leave an edge of about 2 centimeters wide. The other ingredients can be chosen freely to taste.
At the example of the classic Margherita from Naples, it is only topped with the tomato sauce, mozzarella fior di latte or buffalo mozzarella and fresh basil leaves.
Position the rack in the center of the oven. For the best baking result a pizza stone is needed. Place the stone on the rack and preheat the oven to 570 degrees Fahrenheit (300 degrees Celsius). If the oven supports only lower temperatures use the highest temperature available and use the bake mode setting. Her you can find a deatiled guide for baking pizza at home.
When the oven has reached the temperature, bake the pizza on the stone for about 5 to 8 minutes. How long it takes to bake depends on your oven and the preheating time. If you use lower temperature or much toppings the baking time increases.
Ingredients
Directions
Place 600 g Tipo 00 flour in a large mixing bowl. Tipo 00 flour has a much higher protein content than our conventional all-purpose flour. We have had good experiences with the Tipo 00 flour "Farina Speciale Per Pizza" and the original Caputo Farina 00. If you do not have tipo 00 flour at home all-purpose flour can be used.
Provide 2.5 cups (600 ml) of lukewarm water in a measuring cup.
Add 3 - 5 g brewer's yeast and 30 g salt and stir well with the water in the measuring cup. Alternatively, fresh baker's yeast can be used. In traditional Neapolitan recipes, very little yeast is generally used to obtain a finer taste.
Pour the water-yeast salt mixture into the mixing bowl and combine with the flour to a dough. For this it is enough to stir with a fork.
Cover the dough with a damp kitchen towel and leave for 20 to 30 minutes. This step is very important for a good pizza dough. In the resting period of the dough, first protein chains are formed.
After the resting period, stir the dough for about 3 minutes with a kitchen mixer with dough hook at the lowest level. If desired, add 2 tablespoons of olive oil. According to "Pasta per la pizza numero 328" the dough should be kneaded by hand, but this may also be due to the age of the recipe. Stirred with a kitchen mixer, the dough is in our experience much smoother. However, the mixer should have at least 350 watts of power. Alternatively, of course, a food processor or a Thermomix can be used to stir the dough.
Gradually add the remaining 400g of flour and continue stirring at the lowest level. The process should take about 5 minutes.
When all the flour has been absorbed by the dough, stir once more for 2 minutes. This time, however, on the second level of the kitchen mixer.
Divide the dough into two portions of 800 g and form one ball each. Place the dough balls in two floured mixing bowls and cover with a damp kitchen towel.
Let the dough rest in a warm room for at least 6 hours. Even better are 24 hours.
After the resting time use the dough immediatelly or store cool and dark. For example in the refrigerator.
If necessary, take out 270 g of dough per pizza. The dough should be removed from the refrigerator 1 to 2 hours before the intended preparation.
Put flour on a clean work surface. Form the now room warm dough into a ball and press it flat. Form with your hands into a round and thin dough. When doing so, place flour under the dough and press it from the inside to the outside.
If the dough has a reasonably round shape, it can be lifted up the edge and turned like a steering wheel. By its own weight, the dough pulls almost by itself. By the way, a rolling pin should by no means be used to roll it out, since it takes away the airiness of the dough and the pizza does not rise well in the oven.
The dough should now be about 12.5 inch (32 cm) in diameter and be very thin. Put plenty of flour on a pizza board or a pizza shovel and pull the dough on top.
When everything is done correctly, you now have a very large and thin and perfect round pizza. Now it just has to be topped with the desired ingredients.
As base topping homemade tomato sauce is used. Ideally, the tomato sauce is made from sun-ripened Italian San Marzano tomatoes or at least Roma tomatoes. In Naples, only San Marzano tomatoes from the Agro Nocerino Sarnese growing region are used.
Spread the tomato sauce evenly with a tablespoon and leave an edge of about 2 centimeters wide. The other ingredients can be chosen freely to taste.
At the example of the classic Margherita from Naples, it is only topped with the tomato sauce, mozzarella fior di latte or buffalo mozzarella and fresh basil leaves.
Position the rack in the center of the oven. For the best baking result a pizza stone is needed. Place the stone on the rack and preheat the oven to 570 degrees Fahrenheit (300 degrees Celsius). If the oven supports only lower temperatures use the highest temperature available and use the bake mode setting. Her you can find a deatiled guide for baking pizza at home.
When the oven has reached the temperature, bake the pizza on the stone for about 5 to 8 minutes. How long it takes to bake depends on your oven and the preheating time. If you use lower temperature or much toppings the baking time increases.
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