I am always on the constant pursuit to try to perfect pizza. You might already be familiar with all of the pizza recipes I’ve made, and as they have always been great (in my opinion), I am always looking to improve on the dough. I believe with this last batch, I probably did a fairly close job to making a neapolitan style pizza dough. It had the right amount of air pockets, and a good chew.
This past week allowed me to tinker with the dough and bust out the KettlePizza (which I love using). Granted the pizzas only took minutes to cook in the KettlePizza, the dough itself was the star and took days to ferment.
Neapolitan Style Pizza Recipe
Let’s get started.
1 3/4 lb 00 flour, plus more for dusting your work surface
25 g kosher salt
.80 g active dry yeast
2 1/4 cups warm water
1 tbsp olive oil, optional
your favorite pizza sauce
your favorite toppings
The goal is to measure by weight, so if you have a digital food scale (which I highly recommend), use it. I found that measuring by weight rather than volume is one of the keys to a good hydration ratio. I also have been using the double zero style flour as it is a bit finer and gets the texture I am looking for.
Start by adding the flour to a mixing bowl along with the salt, yeast, and then slowly add in the water. Slowly mix, either by hand, or what I use, the KitchenAid mixer. Mix for only a minute or so, then let it rest for a few minutes. After a few minutes scrape the sides of the bowl with a wooden spoon to get any flour into the center of the mixing bowl, then mix on medium for about 5 minutes.
After 5 minutes, turn off the mixer. Cover the bowl with plastic wrap, then with a kitchen towel. You will place this in a warm area to let the dough rise. I like to place a coffee mug filled with water and place into our microwave for about a minute, then let the steam build up. I then remove the mug, and place the covered bowl in there.
Once the dough has risen, about doub...