[No Music] How To Make Perfect Neapolitan Pizza Dough With Autolyse | Autolyse Pizza Dough Recipe
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- Опубликовано: 17 июл 2024
- How To Make Perfect Neapolitan Pizza Dough With Autolyse | Autolyse Pizza Dough Recipe
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📒How To Make Perfect Neapolitan Pizza Dough With Autolyse📒
Wondering how to make perfect Neapolitan pizza dough? In this video from Food Talks, you will learn an autolyse pizza dough recipe, which is also a great Neapolitan pizza dough. This easy autolyse pizza dough method has a particular flavor and texture provided by the long fermentation, which is exactly what we're looking for in Neapolitan pizza dough. Finally, it produces a softer dough which is ideal for cooking fast (under 2 minutes) in a 450C pizza oven, or in a regular oven if a pizza oven is not available (5-6 minutes).
For this autolyse pizza dough recipe, we used only about 210g of dough per ball, which gave us 4 pizza dough balls, (compared to about 250g for Neapolitan style pizza). If you wish to make Neapolitan pizza, you will need about 250g of pizza dough per ball, which will give you 3 balls.
Ingredients for the autolyse:
500g Type 00 Caputo pizza flour (or any other 00 flour brand)
325g water at 33C
Ingredients for final Neapolitan pizza dough:
All the autolysed pizza dough
9g salt
⅛ tsp instant dry yeast
Instructions:
1. In a big bowl, mix pizza flour and water together (very well) with your hands until they are incorporated. Cover and let it rest for 30 minutes (autolyse).
2. Add salt and instant dry yeast to the pizza dough. Mix again, wetting your hands 1-2 times when it sticks. Cover and let it rest for another 15 minutes.
3. Fold the Neapolitan pizza dough and let it rest for 20 minutes. Then repeat 1 more time (fold and rest 20 minutes).
4. After the 2 folds, tuck in the pizza dough and cover with a thin layer of olive oil. Cover and let it proof for 12 hours at room temperature.
5. 12 hours later, your pizza dough will have fermented and made bubbles. It’s ready to be shaped into dough balls.
6. Sprinkle some Caputo 00 flour onto your working surface. Flip the bowl upside down and let the pizza dough slowly fall on the floured surface.
7. Cut the dough into equal size pieces. Use a scale to weigh the dough pieces between 210-250g, depending on the pizza style you want to make. 210g will give you a smaller/thin crust pizza, while the 250g dough ball is ideal for Neapolitan style pizza (puffy pizza crust).
8. Shape 3-4 pizza dough balls, making sure to close the seam.
9. Store and proof Neapolitan pizza dough at room temperature for 6 hours in an airtight container.
How To Make Perfect Neapolitan Pizza Dough With Autolyse | Autolyse Pizza Dough Recipe
⏰Time Stamp⏰
0:00 Intro
00:22 How to autolyse pizza dough
00:42 How To Mix Pizza Dough by hand
01:26 How to measure ingredients for pizza dough
02:40 How to fold pizza dough
03:56 How to shape Neapolitan pizza dough balls
06:00 How to store pizza dough for a few hours
Frequently Asked Questions:
Q. Can pizza dough autolyse be too long?
A. Yes. Leaving to autolyse for too many hours can break down the gluten structure, which means that your pizza dough texture will be affected negatively.
Q. Why autolyse pizza dough?
A. To say it simply, you reduce the mixing time and enhance dough flavor.
Q. What is Neapolitan pizza dough?
A. True Neapolitan pizza dough is made only of flour, salt, water and yeast. The long fermentation process gives it a unique flavor and texture, which has a thin layer of crispness at the bottom, and a moist, fluffy and puffy "cornicione" (crust) filled with air bubbles. The crust of a Neapolitan pizza dough should look like a tunnel.
Q. Where to buy Neapolitan pizza dough?
A. Any good pizzeria with a wood fired oven (baking Neapolitan style pizza) could sell you fresh Neapolitan pizza dough balls (about 250g per ball).
Q. What hydration is Neapolitan pizza dough?
A. Authentic Neapolitan pizza dough has around 60-65% hydration.
We hope you enjoy our video on how to make perfect Neapolitan pizza dough with autolyse.
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QUESTIONS - Have any questions about this autolyse pizza dough recipe? Post in the comments section of this video!
About:
Are you looking for an autolyse pizza dough recipe? Wondering how to make perfect Neapolitan pizza dough with autolyse? In this video from Food Talks, you will learn how to make Neapolitan pizza dough with Caputo 00 flour. If you are looking for an autolyse pizza dough method or you just want to know how to make Neapolitan pizza dough at home, watch this video. If you want to learn how to make Neapolitan pizza dough with dry yeast or how to make Neapolitan pizza dough from scratch, this is the video for you. You want to know how to make the best Neapolitan pizza dough or how to make pizza Neapolitan dough for house? This easy and stretchy pizza dough recipe is for you. 
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Question of the Day ⚡ What's your favorite pizza style? Let us know! 👇🏼👇🏼👇🏼
Check out our video on "How To Make Margherita Pizza At Home Like A Pro" HERE ➡️ruclips.net/video/pj9EcCzJ0N8/видео.html
Great step by step “How To Video” Thanks
Glad it was helpful!
Looks amazing! How long does it last in the refrigerator after the dough is done?
Thank you, you can leave it for a day or 2 in the fridge just make sure to let it come up to room temp before making the pizzas :)
How do we scale it up for 5-6 balls @ 250g?
I just started making my dough. I should have started earlier in the day, I'll have to set my alarm for 6am for balling up after 12 hour proof 😅will it matter if it goes an extra hour or two in this stage? Thanks!
Hey Jemma, in the bulk fermentation stage its not a big deal if its 1 or 2 hrs extra . After balling try to stick to the proof time. Enjoy your pizzas , let us know how they turn out :)
Can I put this in the fridge at 3 C after making 3 of 250g dough and take it out for 6 hrs room temp next day ?
Hello yes for sure 👍 it may even taste better the next day .
Hii Sir Can I Use This Recipe For The Woodfired Oven? Also Want to Know If Use 5 Kg Of Flour, How much Qty Required of Instant Dry Yeast?
Yes for sure it great for wood ovens this recipe is 1/8th tsp for each 500g of flour !
@@FoodTalksCo thank you
My room temperature is around 30°c so I should rest the dough in the fridge right? I'm living in Thailand. 😉
When its summer i usually proof the dough on the counter but for less time as the heat will speed up the process. The fridge will stop the yeast or make it very slow
No talking in Food Talks?
How does the pizza look?
Hi Hans! The pizza diavola in this video was made with our autolyse pizza dough recipe ruclips.net/video/77I2lvgaqJE/видео.html We hope this helps.
@@FoodTalksCo Thank you.
@@hanswolfram5038 No problem :) Thanks for watching
Olive oil just for covered sir? Not for the dough recipe?
Yes, correct
1/8 tsp how many grams is it? Thank you
Hello, thats about 0.4 G
@@FoodTalksCo thank u for ur reply.. So it took onlu 0.4gr of yeast.. Is the dough won't taste sour if left proofing for 12hours with yeast on it?
@@gracerinioctavia7805 no it tastes perfect because its long fermented and very little yeast. No sour taste at all and its very light
@@FoodTalksCo thank u for sharing the knowledge.. I'll definitely try it..
Why is there no kneading in the process?
The folding of the dough and long fermentation time helps the gluten develop without the kneading. Less work but needs time.
Wow amazing ... the crust is crusty !!!!
Nice thank you for your comment 🙂
sure looks much wetter than 65% hydration...