THE EASIEST AND TASTY NEAPOLITAN PIZZA RECIPE

This is my 60% hydration level pizza dough recipe to make one 12 inch Neapolitan pizza pie.

Once I add the olive oil, it actually increases the hydration level to approximately 62%.

So with 180 total grams of flour. I have split it into 150 g of 00 pizza flour and 30 g of semolina flour. The semolina flour adds texture and flavor.

This recipe requires 108 mL of water, 3 g of salt, 3g of yeast, 4 g of sugar, 4 mL of olive oil.

Once mixed by hand let it proof at room temperature for about two hours. You should cover the bowl with a lid or a slightly damp towel to keep the dough from drying out. If you have a proofing setting on your oven, you could use that. The proof temperature on my oven is between 80 and 100°.

Once nearly doubled in size place it in the refrigerator for up to 24 hours. After you take it out the fridge next day, you should shape it into a round ball again with the seam at the bottom as it will probably flatten out by relaxing. This closes off any gases from escaping. Let it get to room temperature for another couple of hours.

After it has risen for the second time, lightly oil, your hands with olive oil, to keep the dough from sticking to your hands. Shape it into a pizza, leaving a border for the crust and place it on a wooden paddle, covered with semolina flour to make it easy to slide off the paddle board into the oven. Add the sauce, cheese and your favorite toppings and spices at this point. Bake at 550° for 8 to 10 minutes. Be sure to check it and turn it as needed to ensure even browning and baking. Remove from oven and serve it up. You may want to let it cool a little before cutting it. Bon appétit.

NOTE: I used non-alcohol beer instead of water on more recent recipes for added flavor.

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