AUTHENTIC NEAPOLITAN PIZZA DOUGH

Pizza! Who doesn't like it? Honestly.
Normally, I would head to Fiorellino in Montreal whenever I get that pizza craving. However since being stuck in quarantine, I found myself with lots of time to search google recipes and find one that I could make at home. I finally found a fluffy, bubbly and super easy pizza dough recipe that I can make from the comfort of my own home. Plus, the process is super fun!

Ingredients

1 litre of room temperature water
50g (2.78) tbsp of sea salt
1.5kg of plain "00" flour
1g of fresh dry yeast

Preparation

You can find the "00" flour in most grocery stores or ethnic markets. It's the dough that is used to make authentic Italian pizza.

Prepare a large bowl and pour 1 litre of water into it. Make sure it's room temperature - it's very important. Add 50g of sea salt to the water and stir with your hands to help it dissolve. Make sure the salt is almost fully dissolved and then add a handful of the flour to it. Continue mixing it with your hand. It's important that the salt is fully dissolved before you add the dry yeast (they cannot come into contact with one another). Add 1 tiny gram of yeast into the water and mix.

Once this is done, you can start slowly incorporating more flour into the bowl. Use only 1 hand to mix the dough and the other to add 1 cup of flour at a time. You can perform a grabbing motion with your hand to help the flour mix properly. Continue doing this until you use up most of the flour. 

Once the pizza dough has incorporated to make a mass (yes, it will be sticky), transfer it onto a flat surface sprinkled with flour. Continue mixing the dough on the surface by folding the sides in and pressing down. If there is any flour left, keep adding it until you run out. Continue this process until you have a beautiful soft ball. 

To test if it’s ready, poke your finger gently into the ball. If it rises back up, it’s ready!

Phase 1
Put the ball into a mixing bowl and cover it with a wet towel or plastic wrap and leave it to rise for 2 hours.

Phase 2
Once the dough has risen, put it back on a flat surface sprinkled with flour. Create balls that weigh between 200-250g (this is for a 30cm round pizza). Then place them on a wooden board sprinkle with flour and cover with a wet towel or plastic wrap and refrigerate for 24-36 hours. (If you're using a wet towel, make sure it doesn't dry out and remains wet throughout the process - you don't want the tops to dry out).

Phase 3 - preparing the pizza
When the pizza balls have risen, take one of them and place it on a flat surface sprinkled with flour. Gently spread it out using your hands only. Do not use a rolling pin as it will remove the “gas” in the dough. You have to make sure it remains if you want that bubbly effect on the crust. When you spread out the dough, try to avoid flattening the outside crust part and focus on stretching the middle more.

After you make your pizza for the night, if you have balls left over, I suggest to plastic wrap them and place them in the freezer for another time. If you leave them out, the dough will keep rising.

VOILÀ!


Here are some pizza toppings combinations that my boyfriend and I tried and loved:
Pizza sauce, mushrooms & green olives
Pizza sauce, chili flakes, olive oil & arugula
Thinly sliced potatoes, onions & rosemary



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