Italian
Neapolitan Pizza Dough (AVPN)
The official Neapolitan pizza dough per AVPN regulations: just 00 flour, water, salt and a tiny amount of yeast, long-fermented to make soft, pillowy dough with a leopard-spotted cornicione.
30 min
Total time
6
Servings
30 min
Prep
intermediatedinnerveganvegetariandairy-free
Ingredients
6 servings
- 1000 g 00 flour, W260-300, high protein
- 620 ml water, room temperature, about 62% hydration
- 28 g fine sea salt
- 2 g fresh yeast, or 0.7 g active dry
Make it your way
Instructions
- Step 1.Pour the room-temperature water into a large bowl and dissolve the salt completely.
- Step 2.Add about 10 percent of the flour and stir to a slurry, then crumble in the fresh yeast and mix until dissolved.
- Step 3.Add the remaining flour gradually while mixing, until a shaggy dough with no dry flour forms.
- Step 4.Turn out and knead by hand (or mix) for 10 to 15 minutes until the dough is smooth, elastic and slightly tacky but not sticky.
- Step 5.Cover the dough and let it rest at room temperature for 2 hours (bulk fermentation).
- Step 6.Divide the dough into 6 balls of about 270 g each (panetti), shaping each into a tight smooth ball.
- Step 7.Place the dough balls in a covered container or proofing box, spaced apart, and ferment 8 to 24 hours total (room temperature or a stint in the fridge).
- Step 8.When ready, gently stretch each ball by hand from the center outward, pushing air to the rim, leaving a thick cornicione. Never use a rolling pin.
- Step 9.Top sparingly and bake in a wood-fired or very hot oven at 430 to 480 C (800 to 900 F) for 60 to 90 seconds, or at the highest home oven setting on a preheated steel for 5 to 7 minutes.
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