Pizza base – Neapolitan
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Napolian pizza crust is rich and filling. Tällä recipeä it succeeds as well as a home oven can. Note that the pizza dough should be left to rise in the fridge for 24 hours. Waiting will be rewarded.
Ingredients for two
265g water (2.65dl) 1g dry yeast (1/2 tsp) 7g salt (1 1/2 tsp) 500g 00 flour or semi-coarse wheat flour to taste
Tip: pizza dough is an excellent buy. It gives the pizza base a completely different crispness to that of a pizza crust.
Boil water and allow to cool to about 30C. If you want to speed up the pizza base, boil some of the water and add the required amount of cold water.
Stir the dry yeast into the water. Allow the yeast to liquefy for 15 minutes. Stir the salt into the water and start adding the flour. The pizza base needs to be kneaded properly, so using a multifunctional machine is more than recommended.
Add all the flour and knead for five minutes. The pizza dough will be like plasticine.
Divide the dough into two parts, shape into a pie, place in a rectangular dish. Cover with plastic wrap and refrigerate to rise for 24 hours.
Take the dough to the kneading machine, flour well and roll out to a centimetre thick and the desired shape. A proper Neapolitan pizza base has a bit of stickiness, so rolling takes time.
Leave the dough to rise for about half an hour.
Lämmitä bridgeä time the oven to scorching hot, at least 250C with a pizza stone.
Prepare the ingredients for easy access. The cheese needs to be myös lämmetä then it will melt into the pizza quickly.
Lay out the base on a baking sheet. From there it is easy to pull it onto the hot pizza stone.
Lift the tomato sauce and toppings quickly so that the base doesn’t absorb moisture. Cook the pizzas in the oven for about 8 minutes.
Bake the pizzas in the oven for about 8 minutes.
Cook the pizzas in the oven for about 8 minutes.
