Alright folks, gather ‘round! You think you can handle the art of pizza? Not just any pizza, mind you, but *Neapolitan* pizza. We’re talking the real deal, the kind that makes your taste buds sing opera and your nonna weep with joy. Forget that frozen stuff; we’re going gourmet (sort of)! Prepare to embrace your inner Italian chef…or at least pretend to be one for the next few hours.
Neapolitan Pizza Dough With Poolish
Feast your eyes on this culinary masterpiece waiting to happen. Well, it *will* be a masterpiece…eventually. Don’t worry if it looks a little intimidating; we’ll break it down Barney-style. Just picture yourself slicing into that perfect pie, the cheese stretching like a gymnast, the crust charred just right…okay, maybe don’t picture it *too* vividly, or you’ll be drooling on your keyboard. Speaking of drooling…
Alright, let’s get serious (for a minute). Here’s what you’ll need to embark on this cheesy adventure:
Ingredients:
For the Poolish:
100g Bread Flour (the good stuff, not the stuff you found in the back of the pantry from 2012)
100g Water (filtered, because we’re fancy like that)
1g Active Dry Yeast (a pinch, a smidge, a whisper…you get the idea)
For the Dough:
300g Bread Flour (yes, more flour. You’re basically becoming a flour creature at this point.)
180g Water (again, filtered. Keep it classy.)
10g Salt (don’t forget this! Unless you like pizza that tastes like cardboard)
The Poolish (duh. It’s the star of the show.)
Instructions:
- Make the Poolish: Mix the bread flour, water, and yeast in a bowl. Stir until combined (don’t overthink it). Cover and let it sit at room temperature for 12-16 hours. Yes, you read that right. Patience is a virtue…especially when pizza is involved. You’ll know it’s ready when it’s bubbly and smells slightly alcoholic. Don’t drink it. I repeat, do NOT drink the poolish.
- Make the Dough: In a large bowl (or stand mixer, if you’re feeling lazy…I mean, efficient), combine the bread flour, water, and salt. Mix until a shaggy dough forms.
- Add the poolish to the dough and mix until well combined. This might take a few minutes, so put on some tunes and get your arm workout in. Or, you know, let the stand mixer do the work. No judgment here.
- Knead the dough for 10-15 minutes (or 8-10 minutes in the stand mixer) until it’s smooth and elastic. If it’s too sticky, add a little more flour, a teaspoon at a time. If it’s too dry, add a little water, a teaspoon at a time. Finding the right balance is key. It’s like a delicate dance with gluten.
- Place the dough in a lightly oiled bowl, cover, and let it rise for 2-3 hours, or until doubled in size. This is where the magic happens. The dough is developing flavor, becoming its best self.
- Divide the dough into 3-4 equal portions. Gently form each portion into a ball. Place the balls on a lightly floured surface, cover, and let them rest for another 30-60 minutes.
- Preheat your oven to its highest setting, preferably with a pizza stone or steel inside. This is crucial for achieving that perfect Neapolitan char. If you don’t have a pizza stone or steel, a baking sheet will work, but it won’t be quite the same.
- Stretch or roll out each dough ball into a 10-12 inch circle. Don’t use a rolling pin if you want to be authentic. Stretch it with your hands, like a real pizzaiolo!
- Top with your favorite ingredients (San Marzano tomatoes, fresh mozzarella, basil…the classics!). Don’t overload it! Less is more when it comes to Neapolitan pizza.
- Bake for 1-2 minutes, or until the crust is puffed and charred and the cheese is melted and bubbly. Watch it closely! It cooks fast!
- Remove from the oven, drizzle with olive oil, and sprinkle with salt. Cut into slices and serve immediately. Enjoy your homemade Neapolitan pizza! You earned it.
There you have it! You’ve conquered the Neapolitan pizza dough. Now go forth and make some pizza! And if it doesn’t turn out perfectly the first time, don’t worry. Just blame it on the yeast.
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