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Neapolitan Pizza Dough

Before you jump to Neapolitan Pizza Dough recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit And Healthy.

One thing that some of you may already recognize is that by consuming the right foods can have a substantial effect on your health. It’s also advisable to comprehend that there are foods that you will need to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. These kinds of foods are filled with bad fat and also have almost no nutritional value. This is why we are going to be going over the healthy foods that you should be ingesting that will have a good effect on your health.

Citrus fruit will be one of the greatest things that you can have for your desserts, as opposed to having a piece of cake or even ice cream. All the nutrition in citrus fruit, including vitamin C, are also essential for looking after your health. One desert that I have always loved is orange pieces blended together with shredded coconut and mixed together with a gentle honey dressing.

By simply following a few of the suggestions above you will notice that you will end up living a healthier life. One thing that you need to actually avoid is all of the processed foods that you can purchase in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to neapolitan pizza dough recipe. To cook neapolitan pizza dough you need 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Neapolitan Pizza Dough:
  1. Provide 165 grams Flour (Caputo 00 flour is best, bread flour is good)
  2. Get 3 1⁄5 grams Salt (Kosher or Table)
  3. Provide 2 2⁄5 grams Instant Yeast (I use Fleischmann's quick-rise)
  4. You need 104 grams Water
Instructions to make Neapolitan Pizza Dough:
  1. Note for bakers: The weights in this recipe can be represented as ratios for easily calculating required ingredients for large batches. The salt, yeast, water, are represented as percentages of the initial weight of the flour used. The ratios are as follows: Flour: 100% Salt: 2% Instant yeast: 1.5 % Water: 65% For example if you want 10 pizza's, multiply the 160g of flour per pizza by 10 (equals 1,600g). Then multiply 1,600 by 0.02 to find the required salt, 0.015 for the yeast, 0.65 for the water.
  2. Combine flour, salt, yeast in a large bowl and mix until homogeneous.
  3. Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
  4. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
  5. Turn dough out onto lightly floured surface and divide into 270g even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
  6. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
  7. Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit).

And it starts with the dough. It makes for a beautiful, supple and fluffy dough. You can find it at your local grocery or online. If you can't find it, you can use all-purpose; it will still make next level pizza! Dissolve the yeast in the lukewarm water and gradually add to the flour, mixing well until you obtain a dough.

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