(If you only have a bottom broiler, don't use it, as there's not enough clearance. Using a stand mixer to knead the dough will increase the temperature more than kneading by hand due to the mechanical work. Since Neapolitan pizza is served in portion-sized pizzas, the dough for is split into pizza balls after bulk fermentation. True to Neapolitan pizza’s spirit, though, this recipe produces a thick, raised rim and a springy crust, thanks in part to the use of higher-protein bread flour. The next step is making dough balls, also called balling. If baking on a dark pan, you may want to give it a few minutes longer to bake. Traditionally Neapolitan pizza dough is mixed in a wooden tray, but a big mixing bowl will also do. The dough should now spin around 1/3 of a rotation. Neapolitan pizza is kind of a big deal — so much so, in fact, that there’s a whole organization, The True Neapolitan Pizza Association, devoted to this style. Neapolitan pizza is baked in a hot wood-fired brick oven, and therefore often comes with a charred edge. Use a light hand to sauce the dough (don't want it bogged down in tomato sauce), then top with the cheese of your choosing and any other toppings that suit your fancy. Neapolitan pizza is a thin, crispy pizza that has a raised edge, with simple, well-balanced toppings. Close your eyes and think of pizza. If it’s ready, the dough should spring back. Odds are you might be thinking about one of the most classic pizza styles there is: Neapolitan Pizza, a quintessential Italian pizza with a crispy, chewy crust burnished with bubbles. This dough is pretty sticky, so make sure the surface and your hands are well-floured — it'll make life a whole lot easier. But here’s the thing: true Neapolitan pizza is an art form. Baker’s tip: If you want something a little quicker, try Weeknight Neapolitan-Style Pizza, which takes just under 3 hours from start to finish and also uses '00' Pizza Flour. Check out our recipe here: Authentic Neapolitan Pizza Sauce. It’s actually required to be stretched out by hand according to the AVPN. What you need is an Italian Tipo 00 or Tipo 0 flour. Fresh herbs (basil and oregano) are key toppings in the making of Neapolitan pizzas. Ingredients Neapolitan pizza dough. The last step is to form the pizza. Neapolitan pizza is made with flour milled to '00' standards, which is exactly how we’ve prepared our flour. You should therefore also start with colder water if you’re using a stand mixer. Antimo Caputo is well known for their quality flours, and is considered one of the top pizza flour producers in Naples, The company is also an approved suppliers by the AVPN. Turn on the top broiler in your oven, and transfer the pie to your preheated steel or stone. With floured hands, form each section into a ball. With our new '00' Pizza Flour, you can recreate classic Neapolitan-style pizza right in your regular old home oven. If the dough ball is not round and even, press the edges in and spin the dough on the countertop a few times. The content of this field is kept private and will not be shown publicly. '00' is similar but different; it has a higher protein level that creates a chewy, yet airy, Neapolitan-style pizza crust. So … how exactly do we make this pizza? Try to get a smooth consistency without any lumps. Or maybe you’re picturing our 2020 Recipe of the Year, Crispy Cheesy Pan Pizza, with its gloriously cheesy layer of toppings atop a thick, pillowy crust. Neapolitan pizza has a flat thin base and a raised edge. To be considered a true Neapolitan pizza, it has to follow the strict regulations defined by the AVPN (The True Neapolitan Pizza Association). And according to their guidelines, it must be exclusively prepared in a wood-fired oven. 2021 I recommend using Caputo pizza flour for your pizza dough. Use your fingertips to gently press down on the dough. 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