All the dough recipes in this Mozzafella collection are based on a simple principle called baker's percentages. What this means is that the recipe is easily scalable if you want to make 1 pizza or 100, because everything is built off a percentage. This may appear confusing at first but it’s really quite simple.
Flour is always 100%, all other ingredients are a percentage of that, so if our recipe called for 1000g of flour, and 60% water (usually referred to as the “hydration”) it would be 600g, if we wanted to double this, we would just scale the ingredients, but the ratios would remain the same.
This is my current recipe for Neapolitan dough based on lots of experimentation and making thousands of pizzas. Use it as a guide to help you make authentic Neapolitan pizza.
Making pizza & dough is an evolving process: you learn more, you adapt and you try new approaches, and for now this is my preferred method and what's giving me the best results.
Different flours like different amounts of water, some like it low, nearer 60% hydration, other prefer it higher, this recipe is designed to give you a starting off point with your Neapolitan pizzas, when you get more comfortable with the dough, you can start tweaking the hydration.
Makes 6 260g Dough balls
943 g Type 0 or 00 with a minimum protein content of 12g
604g cold tap water (60.%)
27g salt (2.9%)
1g Instant yeast or 2g Fresh yeast
- Measure out your water into a suitable container, if using a mixer you need to add ice to account for friction generated by the machine. This is because the generated friction causes additional heat to the process.
- Measure your flour into a mixing bowl or suitable container and crumble in your fresh yeast. If using dried yeast, re-hydrate it in a small amount of your total of water, then add to the flour.
- At this point pour 95% of the water in and begin to combine the flour and water by squeezing together or mixing with a spoon, do not knead the dough.
- After a few minutes, begin to knead the dough, adding the additional water and and continuing to knead the dough until you’re satisfied that it’s combined and formed a loose shaggy dough. At this point add the salt.
- Pour the dough onto a worktop and knead for 10 minute. At this point your dough will be firmer but still look rough.
- Rest the dough for 10-20 minutes.
- Knead the dough for another 10 minutes, you’ll notice the dough is much smoother after this second knead. To test your gluten levels you can now prod the dough and see if it ‘springs back’ or do the window pane test.
- This is a process where you take a small amount of dough and stretch it until you are able to see through it slightly without it breaking apart, this is a good indication of gluten development.
- When you feel satisfied that your dough is well kneaded, place it in a bowl or container and either cover it with clingfilm, a damp cloth, or put a suitable lid on depending on what vessel you are using.
- Leave the dough between 8-15 hours, it won’t double in size but it will be bigger, and the yeast will have done it’s magic.
- Ball up and put your dough by folding it in on itself and shaping with your hands, one of the waist ways to do this is to cup the dough on your worktop and rotate your hands in a circular motion, ensure the underside of the dough ball is sealed by pinching together, and place into a suitable airtight container, you should get 6 x 230g balls with a little bit of surplus dough.
- Your balls will be ready to use after 4 hours, but should last much longer than that. If you want to keep these for another day, refrigerate them as soon as they are balled, and ensure the container is airtight, gently let the balls come back to temperature, again 4 hours is probably about right for this.
- When removing your dough, always use a bit of flour under your scraper, this will help you extract the dough easier and prevent it sticking to your scraper.
- I like to give my dough balls a bath in flour when I get them out, this helps if the dough is a little sticky.
- For your bench/stretching flour, try using fine grain semolina or a 50/50 mix of the flour you made your dough with and semolina.
|Nutritional Information||Per 100g||Per 260g Dough Ball|
|of which Saturates||0g||0.3g|
|of which Sugars||1.0g||2.6g|