Napoletana-Style Pizza Dough
I recently received a delivery of a new favorite culinary tool - the BakerStone Pizza Oven Box. I just LOVE this brilliant idea and I've finally achieved a pizza crust that makes me happy. Heating it up on the grill results in a stone baking chamber rising to over 700 degrees, turning out bubbling pizza with perfect puffy, chewy crusts.
Of course, a good dough recipe is key here. While I'm still experimenting, my current technique is cold fermentation and a 50:50 ratio of all-purpose flour and "00" flour. For a detailed look at cold fermenting with a slow rise in the refrigerator, check out Serious Eats. This technique means it's also perfect for freezing, and I now keep my freezer stocked. My recipe uses a stand mixer, though it can be mixed and kneaded by hand.
Pizza Napoletana Dough Recipe
250 grams of 00 flour
250 grams all-purpose flor
325 grams of lukewarm water
10 grams of salt
3 grams of active dry yeast
- Add yeast to warm water and let sit for two minutes.
- Add flours and salt to the bowl of stand mixer and use the paddle at low speed to combine.
- Add water and yeast to bowl and mix on medium speed with a dough hook until it comes together and no dry flour remains.
- Increase speed to medium-high and mix until the dough is stretchy and smooth, about 5 minutes. The dough may stick to the bottom of the bowl but will pull away from the sides.
- Form the dough into a large ball, then cut it into three equal pieces.
- Coat three small containers or gallon ziploc bags with olive oil and add one dough ball to container.
- Allow to rise in refrigerator for at least 48 hours. It can also be frozen. If using frozen pizza dough, thaw in refrigerator for at least 48 hours.
- When ready to use, form into a smooth ball with floured hands, loosely cover with plastic wrap, and let rise for 1-1/2 to 2 hours until almost doubled in size.
Notes: I find that measuring by weight yields the best dough. "00" refers to a super-fine grade of milling. I buy it locally from Hayden Flour Mills. While you can use the dough after one night, I find it's best after three to four days, so plan ahead if possible.
I received a complimentary BakerStone Pizza Oven Box from the manufacturer.