Ingredients
- 1kg 00 flour
- 556g water
- 28 to 30g salt
- 1 sachet yeast (dried)
Instructions
- put the water in a large bowl
- add the salt
- add a third of the flour
- mix it all together
- add the yeast
- mix it
- add the rest of the flour
- mix it until it comes together
- knead for at least five minutes. Ideally up to 20 minutes
- leave in the bowl covered with a damp tea-towel somewhere about 21°c for 4 hours
- lightly flour a work surface
- take the flour out of the bowl and cut into roughly 250g lumps
- you'll get 6 to 8 lumps
- make into balls
- leave on the surface for another 2 hours covered with the damp towel
It turns out that Neapolitan pizza dough is a strictly described thing. The UK version of the EU rules are here. Those instructions use 1.8 kilograms of flour and 1 litre of water. But (if you're n...
It turns out that Neapolitan pizza dough is a strictly described thing. The UK version of the EU rules are here. Those instructions use 1.8 kilograms of flour and 1 litre of water. But (if you're not going to a wholesaler) flour comes in 1 kilogram bags. Ingredients have been adjusted to 1kg for this recipe.
I sometimes use a biga starter. Instructions for that are here. But it takes more work, time, and nuance.
This recipe can be completed in a single day and makes a very consistently tasty dough
(Yes! That much salt)
