Neapolitan Pizza Recipe

[jond36]

I wanted to post a Neapolitan Pizza dough recipe I use with my Ooni Koda 16.

INGREDIENTS:
-Mix in order
240 grams - water (8 oz)
12 grams - salt
400 grams - 00 Flour (with around 12% protein or 12 grams per 100 grams of flour)
1 gram - instant dry yeast (up to 3 grams or 1 teaspoon should still be ok)

Baker's percents for ratios:
60% - water (hydration)
3% - salt
100% - flour
0.25% - dry yeast

*Notes*:
-You can change the amount of flour and water to more or less, but try to keep the flour and water at a 60% ratio. Yeast can be as low as 1 gram to 1kg of flour and still be fine.
-Olive oil is usually not applied until dough is done before or after the pizza is cooked.
-Honey or sugar burns in high heat. Do not add honey to Neapolitan dough. It will be fine in NY style pizza under 700* F

MIXING THE DOUGH:
-Knead into one dough ball.
- I use a dough mixer. Just make sure the yeast does not contact the salt directly or the dough will never rise.
-Let the dough rise for 2 hrs in a bowl with a damp towel over it.
-Split into 2 balls (about 325 grams each). Let them rest again for 1-2 hrs.
-Use now or refrigerate for 24 to 36 hrs. If refrigerated, take out an hour before use to bring to room temp.

-Cheese amount is preference, but I like 2 to 3 oz (75 grams give or take)
-Pizza should be 13" in diameter
-Cook in oven with the center of the stone at 750* F to 850* F
-Rotate after the crust has set after the first 30 seconds.
-Watch browning until done 60-120 seconds

Setting on a drying/cooling rack keeps the pizza crispy. Moisture collects on the bottom.

I like the dough slightly thicker. Technically, the dough balls are supposed to be 250 grams for traditional Neapolitan thinness.

I like the bottom crust done like this. Some like it darker. Its all preference, but if you see leopard spots, its likely cooked through either way.

Enjoy!

 

[DieselTech]

Looks great!

 

[indaswamp]

Excellent pizza! Only thing missing is fresh basil leafs....and I'd think I was in Italy!!! Congrats on making the carousel!

 

[jond36]

Excellent pizza! Only thing missing is fresh basil leafs....and I'd think I was in Italy!!! Congrats on making the carousel!

My Basil plant died in my garden this summer, but yes, fresh basil to taste for sure. Thanks!

 

[Brokenhandle]

That looks delicious!

Ryan

 

[kelbro]

Looks great. Please explain what you mean by 'make sure the yeast does not contact the salt directly'.

I am thinking that I can set up my pizza stone over an inverted Vortex in my Weber kettle and get it up to those temps.

 

[crazymoon]

J36, Thank -you for a nice informative post, your pizza looks excellent!

 

[BrianGSDTexoma]

Great looking pie there!

 

[chopsaw]

Nice looking pizza .

 

[jond36]

Looks great. Please explain what you mean by 'make sure the yeast does not contact the salt directly'.

I am thinking that I can set up my pizza stone over an inverted Vortex in my Weber kettle and get it up to those temps.

Salt and Yeast are frienemies. I have experimented with garlic salt and regular salt over the years but it causes the yeast to never rise if it directly touches the yeast. I end up with a hard playdoh like ball.

The dough needs salt for gluten strength to stretch better and not tear. It also provides flavor and controls the yeast’s rapid growth. Some people even add salt to a dough ball after it is slightly formed or after half of the flour has mixed with the yeast and water. There are many techniques. I add salt to the water before the flour and the yeast safely rests on top of the flour before mixing. I have never had a problem with it this way.

Trial and error unfortunately, but I have learned overall do not have the yeast come in direct contact with the salt and all should work out.

 

[mr_whipple]

Good lookin' pizza! I have sampled some pizza in Naples and it is truly different than what we Americans eat.

 

[kelbro]

Salt and Yeast are frienemies. I have experimented with garlic salt and regular salt over the years but it causes the yeast to never rise if it directly touches the yeast. I end up with a hard playdoh like ball.

The dough needs salt for gluten strength to stretch better and not tear. It also provides flavor and controls the yeast’s rapid growth. Some people even add salt to a dough ball after it is slightly formed or after half of the flour has mixed with the yeast and water. There are many techniques. I add salt to the water before the flour and the yeast safely rests on top of the flour before mixing. I have never had a problem with it this way.

Trial and error unfortunately, but I have learned overall do not have the yeast come in direct contact with the salt and all should work out.

Thanks. I see what you mean now. When I make sourdough bread, I do not add the salt until after the autolyse. I have learned that adding salt earlier does affect the rise and gluten development. My 'yeast' is in the starter which I mix with the water. I may give your method a try.

 

[forktender]

If the salt is killing your yeast, and I'm not saying this to be a dick, you need better/fresher/maybe another brand yeast. I use Red Star when I can't mooch some fresh yeast from the pizza joint down the street, it works and tastes the best. I've worked directly with a couple of the best pizza makers in the USA, and attended classes at the Napa Culinary Institute, they dump everything into the bowl and combine by hand. That is with both fresh, dry active yeast, and sourdough starter.



I made Naples style pizza twice a week for over two years, and combined everything into the bowl and mixed by hand, until combined, with both sourdough starter and yeast doughs. I've actually done side by side doughs to test this theory, mixing salt and yeast then flour, and adding yeast to mixed flour H2o, then salt, they turned out exactly the same.

Your pizza, looks great, so keep doing what you're doing because it's working for you.

The point of my post was to try to clear up the misconception that salt coming in contact with healthy/ fresh yeast, or S.D. starter, will not kill or stunt the rise. If anything it may slow it down a touch, but I've never experienced a slow or weak rise, due to salt.

Your mileage may vary.
Good luck.
Dan.

 

[millerbuilds]

Looks great!!
We have an Ooni as well and have been playing around for the past few years. We have found the Pizza App for the iPhone is great for calculating out ingredients for the dough. We just allow too much time go between making pizza that we always hose up the first one.

- Jason

 

[jond36]

If the salt is killing your yeast, and I'm not saying this to be a dick, you need better/fresher/maybe another brand yeast. I use Red Star when I can't mooch some fresh yeast from the pizza joint down the street, it works and tastes the best. I've worked directly with a couple of the best pizza makers in the USA, and attended classes at the Napa Culinary Institute, they dump everything into the bowl and combine by hand. That is with both fresh, dry active yeast, and sourdough starter.



I made Naples style pizza twice a week for over two years, and combined everything into the bowl and mixed by hand, until combined, with both sourdough starter and yeast doughs. I've actually done side by side doughs to test this theory, mixing salt and yeast then flour, and adding yeast to mixed flour H2o, then salt, they turned out exactly the same.

Your pizza, looks great, so keep doing what you're doing because it's working for you.

The point of my post was to try to clear up the misconception that salt coming in contact with healthy/ fresh yeast, or S.D. starter, will not kill or stunt the rise. If anything it may slow it down a touch, but I've never experienced a slow or weak rise, due to salt.

Your mileage may vary.
Good luck.
Dan.

First off, I love the culinary institute in Napa. I also love that place across the street where you play cornhole and let the kids run around (I forgot the name). I am also sad we don't have a Gott's in SoCal. I liked that place.

Most baking items have too much yeast to be effected. Neapolitan pizza is different than standard pizza. New York can have 2% yeast whereas Neapolitan may have 0.10%. 1 gram (.10%; 1/3 tsp.) of yeast to 30 grams of salt (3%; 1+ TBSP) may be different. The odds are certainly in favor of the salt inhibiting the dough. I have had issues before due to the imbalance so I have separated them since.

It was interesting to see the dough rise less to add salt after the dough ball was made. Either way, no Neapolitan dough should have a rise like that video. A smooth rise after 60 hrs in the fridge, give or take 12 hrs, and 4 hrs at room temp is best.

Here is an interesting article where they confirm your comments, but specifically mention my approximate ratios being effected by salt as well.

Does salt kill yeast?

Does salt kill yeast? If you're a bread baker, you may have wondered. We have answers!

www.kingarthurbaking.com

 

[jond36]

Looks great!!
We have an Ooni as well and have been playing around for the past few years. We have found the Pizza App for the iPhone is great for calculating out ingredients for the dough. We just allow too much time go between making pizza that we always hose up the first one.

- Jason

I have been there. I may actually buy another oven. They have new ovens that are gas but are digitally controlled and rotate.

"Prokan Kano"

 

[millerbuilds]

I have been there. I may actually buy another oven. They have new ovens that are gas but are digitally controlled and rotate.

"Prokan Kano"

I saw that, trying to justify the $$, I like the wood fired, but gas is much easier to control and digital control would be great and the icing would be the ability to rotate, just to justify the $$ with the better half.

- Jason

 

[jond36]

I saw that, trying to justify the $$, I like the wood fired, but gas is much easier to control and digital control would be great and the icing would be the ability to rotate, just to justify the $$ with the better half.

- Jason

Same reason my Weber collects dust now. Gas smoker and gas grill is just too easy on a weekday.

 

[millerbuilds]

Same reason my Weber collects dust now. Gas smoker and gas grill is just too easy on a weekday.

I hear ya, but come Friday, I go old school with the Weber and my pits. During the week it is the gasser for speed and stop from heating up the house in North Texas!

- Jason

 

[mcokevin]

Boy does that look good. The crust is