Autentico’s Classic Neapolitan Pizza Dough Recipe
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Autentico’s classic Neapolitan pizza dough recipe closely follows the Associazione Vera Pizza Napoletana’s strict recipe for Neapolitan pizza. This recipe involves a 2-3 day double fermentation process. The recipe first explains the process of making a starter called poolish during the initial stage of making the dough. The poolish is allowed to ferment refrigerated for 16 to 24 hours, then the poolish is combined with more water, flour and salt. The poolish and dough mixture is then combined and kneaded in the Autentico Spiral Mixer for approximately 15 minutes. Once the dough has the proper gluten structure, the large ball of dough is removed from the Spiral Mixer, allowed to rest for a few minutes, then separated into ten 260 gram individual dough balls. The ten dough balls are then placed in dough bins and allowed to ferment refrigerated for another 24-48 hours. Once brought to room temperature, the ten dough balls are now ready for making amazing Neapolitan pizza.
Author:Vito Lacopelli
Ingredients
-
400 ml of cold tap water
- 5 grams of dry yeast
- 5 grams of honey
- 400 grams of 00 flour
-
600 ml of ice cold tap water
- 1200 grams of 00 flour
- 40 grams of kosher salt
Poolish
Pizza Dough
Directions
Poolish
The first stage of making Autentico’s classic Neapolitan pizza dough recipe involves establishing a starter called polish. In a large glass or metal mixing bowl pour 400ml of cold tap water. Using a digital kitchen scale measure 5 grams of dry yeast. Mix dry yeast into the tap water and whisk until the particles of yeast are “melted” into the water. Place the bowl of water and yeast mixture on the digital scale. Add 5 grams of honey. Whisk the combination of water, yeast and honey until the honey is “melted”. Let stand for 5 minutes. Add the 400 grams of 00 flour and mix with a spoon until the combination of all ingredients is smooth and like a moist paste. Cover with saran wrap and place in refrigerator for 16 – 24 hours.
Pizza Dough Recipe
In a large glass or metal bowl combine water and a lot of ice to create very cold ice water. Using a ladle, ladle water out of the bowl of ice water into a large measuring cup. Measure 600ml of ice water, and pour the 600ml of ice water into a separate bowl (make sure there are no ice cubes in the 600ml of water).
Take the poolish out of the refrigerator, and remove the saran wrap. Pour the 1200 grams of 00 flour into the Autentico Spiral Mixer. Using a spatula to maneuver the poolish, pour the poolish into the Spiral Mixer on top of the flour. Turn the mixer on the lowest setting (1) to incorporate the poolish into the flour.
Turn the mixer on 2 or 3. Slowly start pouring (100ml of water at a time) into the mixer to begin to incorporate the water into the poolish and flour mixture. After 30 seconds pour 100ml more water into the mixer. Mix for 30 more seconds and then pour 100ml more water into the mixer. Repeat until all water is poured into the mixer.
Put mixer on setting 4 or 5. Mix all combined ingredients for 1-2 minutes. Slowly pour 40 grams of kosher salt into the mixer.
Mix for 12-15 more minutes, until the dough has come together and resembles a smooth “pumpkin”. Do not over mix – typically if the dough is mixed more than 20-25 minutes the gluten will begin to fail and the dough will not be useable.
After you have achieved the optimal gluten structure in the dough, turn the machine off, flip the safety cage up, and grab the dough with your hands and place on a surface with ample flour. Keep grabbing the extra pieces of dough from the mixer until all dough is removed- combine all dough into a large ball and let sit for 5 minutes.
Using a dough cutter, separate the large dough ball into 10 separate dough balls. Place dough balls into dough bins and refrigerate for 24-48 hours.
