Delicious Neapolitan Pizza made with autolyzed dough.

Delicious Neapolitan Pizza made with autolyzed dough.

This recipe calls for a 48-hour rest of the dough. Start the dough-making process Thursday evening if you plan to have Neapolitan Pizza on Saturday night.

What is autolyze?

The autolyze dough is made by mixing only flour, water, and no yeast or salt. The starch, protein, and gluten can form a stable structure during autolyzing. The dough must be kneaded for less time. The reduced kneading reduces the oxidation and, therefore, the dough’s taste, texture, and color.

Ingredients

1000g flour (preferably Tipo00 flour, with the highest protein content possible (>12 gr).

Water (important: Cold, e.g., The water bottle should be chilled in the refrigerator a few hours prior.

Fresh yeast, 1 gr

30 gr acceptable sea salt

Mixing the dough

Grilleta IM 5S is what I use to knead the dough. You can knead the dough by hand or with any other kneading machine.

Start the machine at a slow speed (1.

Add 620 g of water (95%) slowly to the flour in 1.5 minutes. This step will take you 5 to 6 minutes.

Follow the autolyze. Put the dough into the bowl, cover it with a lid (or in a sealed box), and place it in the refrigerator for 1-2 hours. During the resting period, a gluten structure will form on its own. Gluten is needed to create an airy crust.

The remaining 30 grams of water can be used to dissolve the yeast.

Step 1: Start the kneading device at a slow speed.

Pour the yeast water into the dough in small amounts within one minute.

Add the salt slowly.

The total kneading is between 10 and 15 minutes.

You can watch this video to see how you should transfer the dough. It is crucial to do this to “trap” the air and keep the dough light.

Place the dough in a container that can be sealed.

Resting the dough

Allow the dough to rest at room temperature for 12 hours.

Place the dough in the refrigerator for 30 hours.

Divide the dough into six equal portions. Depending on your preferences, one portion can weigh between 250 and 270 grams.

You can watch this video to see how you can shape each portion into a ball with a smooth, round surface.

Place the dough in a container that can be sealed and let it sit at room temperature for 6-7 hours.

Pizza toppings and shaping

Prepare a deep bowl or plate with semolina. (Flour can also be used).

Then, sprinkle a little bit of semolina on the dough (especially the edges), remove it from the doughball box* using a spatula*, and place it in the bowl/plate containing semolina. Turn it over.

Place the dough ball onto the surface. Start from the middle and press the air bubbles to the edge if possible. Shape it into a pizza with a rim. Avoid using a rolling pin as it will destroy air bubbles.

Top the pizza.

Making the pizza

Pizza oven

Preheat the Pizza Oven at 400 degrees for at least an hour before baking.

Pull the pizza gently onto the peel*. If necessary, pull the pizza to a circular shape on the peel.

Bake the pizza for 90 seconds. (You can bake it a little longer or shorter depending on the degree of browning you desire).

The household oven

You can make this recipe for Neapolitan Pizza in any household oven. It is important to note that your pizza may look different from the Neapolitan-style pizza you would make in a wood-fired 485 degrees oven. You can make a delicious pizza that is very close to the original. Preheat the oven to the maximum temperature for at least an hour before baking. Preheat your Pizza Stone* and Pizza Steel* if you have them.

Pull the pizza gently onto the peel*. If necessary, pull the pizza to a circular shape on the peel.

Bake the pizza for 7 minutes on the stone (or a little longer or shorter, depending on the degree of browning you desire).

Leave a Reply

Your email address will not be published. Required fields are marked *