Breads & doughs
Neapolitan pizza dough
Thin and elastic pizza base in the Neapolitan style.
VegetarianVegan
Ingredients
- 500 g strong bread flour
- 300 g warm water
- 5 g fresh yeast
- 12 g salt
- 1 tablespoon olive oil
Step-by-step
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- Put the water and yeast in the mixing bowl and set 1 min/37°C/speed 2.
- Add the flour, salt and oil and mix 20 sec/speed 6.
- Knead 4 min/closed bowl/dough mode.
- Shape into a ball and let it rise covered until doubled in volume, about 90 min.
- Divide the dough into four portions and shape each one into a ball.
- Let the balls rest covered another 30 min.
- Stretch each ball with your hands, leaving a thicker rim.
- Add your tomato sauce and the toppings you prefer.
- Bake in a preheated oven at maximum 250°C for 10 min on the very hot tray.
- Serve freshly made.
Tips
- A pizza stone or preheated tray greatly improves the base.
- The longer the fermentation, the better the digestibility.
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