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How do you make the perfect pizza dough for a Neapolitan pizza?


A pizza made in an oven with a very high temperature (from 300 °C) such as the Ooni Koda, Fyra and Karu or the ROCCBOX also needs a different dough than one made in a conventional household oven (usually up to 250 °C).


Additives such as olive oil (for smoothness) or sugar (for roasted aromas and browning) are often added to dough for the home oven. These additives are not necessary for pizza ovens, as the smoothness and browning are achieved through the short baking time at high temperatures.


To make good pizza dough for your pizza oven, you need exactly five ingredients: flour, water, yeast, salt and plenty of time. During the 8 to 24 hours of rising time, the yeast converts sugar into CO2 and alcohol and the gluten network can form.

The dough recipe according to AVPN ( Associazione Verace Pizza Napoletana)


1 liter cold water

1.6-1.8 kilograms of wheat flour Tipo 00 (alternatively German classification 405)

0.1 - 3 grams of fresh yeast or alternatively 1/3 of the amount of fresh yeast as dry yeast (note, this amount is too low if you use organic yeast)

40-60 grams of salt


The following guidelines can help you choose the amount of salt and determine the water temperature:


With the right amount of salt you can ensure that you get an appropriate gluten structure. With the right water and therefore dough temperature you can ensure that the dough rises.



preparation


Put the water and salt into the dough bowl or kneading machine until the salt has dissolved. Mix in a little flour and then add the yeast. Keep adding small amounts of flour and finish the dough by hand to give it a nice external surface tension. It is important to note that the dough should not get too warm.





Let the dough rest for 30 minutes as a whole, then pull and fold the dough on all four sides, let the dough rest for another 30 minutes, then make balls weighing around 250-280 grams with good surface tension (make sure not to press any air out of the dough) and put them in the pizza ball box and let them rest for another seven to 23 hours.



The goal is a nice, smooth surface that still contains the air from the fermentation process.



As soon as the oven is heating up, make a large pile of 50% semolina (also known as durum wheat semolina or Knöpfli flour in Switzerland) and 50% pizza flour on the work surface and shape the dough ball into a round disk by turning it and pulling it apart with your fingertips. Here, too, it is important to squeeze as little air as possible out of the edge of the dough - this is the only way to get a light, crispy pizza (which is still not crispbread) that you won't even get in a pizzeria. Have fun :)



 

The recipe above or the book LA PIZZA FATTA IN CASA are not enough for you? Why not visit Harry, he also owns a Macte Voyager and has a lot of experience in making the perfect pizza. In his courses you will benefit from his wealth of knowledge.






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