#1  
Old 10-04-2007, 03:00 AM
Peasant
 
Join Date: Apr 2005
Location: Miami, FL
Posts: 35
Default Perfect Neapolitan Pizza Dough?!

Hi all,

Ive been trying to make the perfect pizza dough, but still struggeling!!

I have a few Q!

The recipe ive been using is:

- 1 ltr of water
- 1.7 - 1.8 kg of flower "all purpose"
- 5 gr of fresh yeast or 10 gr of active dry yeast
- 5o gr salt

i mix the salt then the yeast, when i make sure everything is mixed well i add the flower gradualy, i use a mixer.

after that i make the dough balls and let them rest for about 4 hours.

but the dough i get in the end, compared to the dough in napoli is a bit hard and dry! why is that?

Q.1- what does the salt do? if you increse or dicrease the amount?
Q.2- what happens to the dough if you add olive oil, sugar?
Q.3- what do you mean by fully hydrating your dough? how do you do it when using for example all purpose flower?
Q.4- what is the real secret behinde getting the crispy napoli taste?!
Reply With Quote
  #2  
Old 10-04-2007, 05:44 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Perfect Neapolitan Pizza Dough?!

Question - is your brick oven up and running, or are you making pizza in a domestic oven? There is a world of difference between 500 degree metal oven pizza and 700 degree brick oven pizza.

All purpose flour, coupled with 55.5-58 percent hydration range you've quoted will give you a pretty stiff dough. Napoli pizza is hydrated in the 63 per cent range, and is pretty sticky and soft. It's also made from a special 00 pizza flour that's selected and milled to withstand the high temperatures. This combination will not do you much good in a home oven, however.

Sugar, honey, malt, oil are added in an attempt to get pizza to brown up crust in not-hot-enough ovens. They really aren't used in neapolitan style pizza, as they would blacken in the intense heat of the wood oven.
Reply With Quote
  #3  
Old 10-07-2007, 01:41 PM
tgm tgm is offline
Peasant
 
Join Date: Jun 2006
Location: Erie PA
Posts: 42
Default Re: Perfect Neapolitan Pizza Dough?!

southpaw,

Your on the right track, but get rid of that AP flour crap and spring for Caputo 00. You will not be disappointed, I guarantee it. If you have trouble finding it I will send you some to try. It's kind of like drugs, once you use it you get hooked on that perfect tasting crust.

We use 1.78K of flour to 1 liter of water. Divide the water in half and mix the fresh yeast in one and the salt in the other, but never together.
4-5g of fresh yeast is the correct amount for a 1.78k batch. Measure the flour into a container and pour in the 500ml water/yeast mixture and mix thoroughly before adding the remaining water/salt combination.
Knead by hand for 20 minutes and divide into 9.5oz balls. Proof for 4 hours as you are doing. Now you are ready.

Let me know if you want some 00 to try.

Good Luck,

Tom in PA
Reply With Quote
  #4  
Old 10-08-2007, 04:32 AM
wlively's Avatar
Journeyman
 
Join Date: May 2005
Location: Spring Branch, TX 78070
Posts: 384
Default Re: Perfect Neapolitan Pizza Dough?!

I know I have posted this before, but thoroughly read FornoBravos pizza pdf and then thoroughly read Jeff Varazano's webpage. Both are very detailed and will give you a good foundation to learn. The best way to learn is by doing.

Dmun is right, I assume we are talking brick ovens here. Pizza stone and conventional oven is a whole different animal.

Just a few things I have learned.
I use 50% King Arthur and 50% Caputo. It gives basically the same texture as 100% Caputo but increases the workability (for me anyway) and extends my Caputo supply.

Have made 50% whole wheat, 40% Caputo, 10% AP and used small amounts of honey and oil without any issues with burning. For wheat pizza, at the moment, I prefer 33% whole wheat, 33% KA AP, and 33% Caputo.

The overnight refrigerated retarded rise provides the best flavor.

High hydration is very important for brick ovens.

I am not even close to being considered a proffesional (despite what my family and neighbors say ) but just an experienced beginner still learning alot and enjoying every minute of it.
__________________
Wade Lively
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Perfect Pizza Dough by Weight james Pizza 165 08-11-2013 08:26 PM
Interesting phenomenon using a New York Style Pizza dough ngd1029 Pizza Stone Baking 20 09-15-2008 03:05 PM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 02:39 AM
Leftover Pizza Dough as Preferment? rberg02 Pizza 12 08-22-2007 03:07 PM
Three Pizza Dough Tips james Pizza 0 01-28-2006 11:13 AM


All times are GMT -7. The time now is 09:55 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC