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Neapolitan Pizza Dough
Neapolitan Pizza Dough

Before you jump to Neapolitan Pizza Dough recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

For the most part, people have been taught to believe that “comfort” foods are bad for the body and should be avoided. At times, if the comfort food is candy or some other junk food, this holds true. At times, comfort foods can be very nourishing and good for us to eat. There are a number of foods that really can improve your moods when you consume them. When you are feeling a little down and need an emotional boost, test out some of these.

Put together a trail mixfrom a variety of seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to boost your mood. This is possible as these foods have a bunch of magnesium which promotes serotonin production. Serotonin is referred to as the “feel good” substance that our body produces and it tells your brain how you should be feeling day in and day out. The more you have of it, the happier you will feel. Not only that but nuts, particularly, are a terrific source of protein.

As you can see, you don’t need to eat all that junk food when you want to feel better! Go with these suggestions instead!

We hope you got insight from reading it, now let’s go back to neapolitan pizza dough recipe. You can have neapolitan pizza dough using 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Neapolitan Pizza Dough:
  1. Provide 165 grams Flour (Caputo 00 flour is best, bread flour is good)
  2. Provide 3 1/5 grams Salt (Kosher or Table)
  3. You need 2 2/5 grams Instant Yeast (I use Fleischmann's quick-rise)
  4. Take 104 grams Water
Steps to make Neapolitan Pizza Dough:
  1. Note for bakers: The weights in this recipe can be represented as ratios for easily calculating required ingredients for large batches. The salt, yeast, water, are represented as percentages of the initial weight of the flour used. The ratios are as follows: Flour: 100% Salt: 2% Instant yeast: 1.5 % Water: 65% For example if you want 10 pizza's, multiply the 160g of flour per pizza by 10 (equals 1,600g). Then multiply 1,600 by 0.02 to find the required salt, 0.015 for the yeast, 0.65 for the water.
  2. Combine flour, salt, yeast in a large bowl and mix until homogeneous.
  3. Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
  4. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
  5. Turn dough out onto lightly floured surface and divide into 270g even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
  6. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
  7. Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit).

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