Mix the dry ingredients in a medium bowl, then add the water. And according to their guidelines, it must be exclusively prepared in a wood-fired oven. 2020 The hard wheat creates chewiness and strength so the dough can be stretched thin. How to properly eat a slice? Recipe ... wait until last pizza is done before placing new one on peel, if pizza sits on peel for too long moisture from sauce leaks to bottom and makes it sticky and impossible to slide off the peel. Required fields are marked *. Finish off by repeating with the remaining dough and toppings. Neapolitan Pizza From Scratch. The dough is wet, and the fermentation happens slowly while refrigerated overnight, allowing time for the mix to sour and giving the dough its classic elasticity. Other than the oven, for which Daniel has a solid workaround, the rest of the process is mostly the same as it is in the original pizzerias of Naples. If you've got a wooden peel, generously flour it so it's completely coated. By the way, if you don’t have a baking steel or pizza stone, don’t give up on your pizza dreams. Stretch and fold the dough by holding onto it at both ends, then pulling one end away from the other and folding it back onto itself. From the time you stretch the dough, there’s a fleeting 60-second window to sauce, top with fresh mozzarella, olive oil, and basil and transfer to the peel. Weekly pizza night just got upgraded. It ranges from 2 (coarse, whole grain) to 00 (extra fine, white flour). ), I thought artisan, Neapolitan-style pizza was something I would always have to buy. After Lombardi’s revelation to cut the pies, the popularity of pizza exploded and people all over the world began adapting the concept to work with their local ingredients. For the home oven, we cook the sauce beforehand. Any more time and the sauce leaks through—sticking the dough to the peel, preventing it from sliding into the oven without folding on itself, spilling over and wrecking the cooking surface in a burnt mess. As a result, even novice home bakers can form this dough into a classic artisan shape with a thin interior and thick exterior crust. Which is the best pizza peels? We are experiencing an error, please try again. After all, pizza by the slice was invented there when Gennaro Lombardi came up with the idea to serve his pies piecemeal at Lombardi’s, the first pizzeria planted in American soil, opening on Spring Street in 1905. Lines and paragraphs break automatically. The true Neapolitan pizza is cooked at 900 degrees for a flash, and the sauce, which is made from crushed canned tomatoes, cooks atop the pie in the extreme heat. And the crust is all about the flour. All you need is this Neapolitan Pizza Dough recipe, a baking stone or steel, a pizza peel, and an oven with an overhead broiler. One important step: be careful not to touch the outer edge of the crust! Daniel has many food and home cooking opinions. Until now! The dough is started the night before by kneading ultra-finely ground high-protein flour with water and yeast (we add a little olive oil to help it crisp). If you're using parchment, trim the excess around the dough to prevent it from burning. Pizza comes in all shapes and sizes, and your mind could be conjuring anything from Chicago-Style Deep Dish to Thin-Crust. The last thing you want is for the dough to stick to the peel, so make sure it's well-floured! TASTE editor in chief Matt Rodbard and chef Daniel Holzman are friends. Repeat this on the other side. So … how exactly do we make this pizza? How to make Neapolitan-style pizza at home, Our Recipe of the Year, your creative spins, The classic Cubano gets a pizza treatment, 3/4 cup (170g) lukewarm water (105° to 115°F). (Sorry Chicago, New York, the pizza kitchens of the Golden State.). A quick note on parchment paper here: it’s important to use high-quality, thick parchment because we'll be baking at such a high temperature. The steel transfers heat more efficiently, speeding the cooking process. There’s nothing particularly unique about a Neapolitan pizza; the individual ingredients are all high quality, but it’s not only the sum of the parts that makes it special. If you're ready to start pizza-making, you can order our '00' Pizza Flour through our online shop, and maybe pick up a few other handy tools to make your pie. If your dough feels wet, use a generous dusting of flour on top; for drier dough, use slightly less flour. Leaving the circumference untouched here results in a beautiful bubbly baked outer crust. Numbers on a flour bag? (A lot of brands can’t withstand this heat and will simply burn.). Neapolitan pizza is kind of a big deal — so much so, in fact, that there’s a whole organization, The True Neapolitan Pizza Association, devoted to this style. Cover the bowls and allow the dough to rise for 45 minutes to an hour. You can also bake it right on the grill using parchment paper! Matt has many food and home cooking questions. If you're using parchment, gently slide the pizza and parchment onto the steel or stone. Their column is called 100 Food Questions for My Friend the Chef. Happy pizza-making! Because it's made from a blend of hard and soft wheat, this flour delivers the ideal combination of chew and crunch. Use a light hand to sauce the dough (don't want it bogged down in tomato sauce), then top with the cheese of your choosing and any other toppings that suit your fancy. What do you picture? Arguably the hardest part of the process is learning to properly stretch the dough. Copyright 2020 - Taste, A Division of Penguin Random House LLC. Turns out an ingredient like '00' Pizza Flour is all it takes to recreate that oh-so-special style in a regular old kitchen. However, you require particular utensils to prepare your pizza recipe. Not to worry, though; even if you can't use a broiler you can simply bake your pie for a few minutes longer, and with a steel or stone it will turn out just fine.). Make sure to check the label to see if it can withstand 500°F. See our complete collection of Recipes posts. Gently move the dough in a circle with both hands, allowing gravity to perform the stretch — now is not the time to rush things. Turn the dough 90º then do the whole process again on the other side of the dough (the one that hasn't been stretched and folded). Flour your work surface, then scoop the risen dough onto it, seam-side down. And while it may not be classic, I personally love to use pesto on my pizza. If you're using parchment, gently slide the pizza and parchment onto the steel or stone. The act stretches the precariously thin bottom to its breaking point, while wet tomato sauce undermines its structural reliability from the top. There’s no way to get a home oven hot enough to cook a pizza in 90 seconds and properly char the crust, so Daniel has a trick to hack the temperature issue. First of all, he cooks the pizza on a piece of steel rather than stone. Lombardi’s pizza was adapted from the pies of Naples, Italy, where modern-day pizza was invented in the late 18th century when tomato and cheese was added to the focaccia flat breads. Matt has many food and home cooking questions. If your dough is difficult to stretch, rest it for 5 to 10 minutes so the gluten can relax, then try again. If you don't have a baking stone: par bake in pan, then finish directly on oven rack. Since the oven is so hot, make sure to trim the paper flush with the dough so it won't burn (a mistake I've definitely made before). This dough is pretty sticky, so make sure the surface and your hands are well-floured — it'll make life a whole lot easier. Unlike most pizzas, which are built in a pan or on the peel and slow-cooked in a deck oven, a Neapolitan pie is built on the table, then pulled onto the peel. Equally as important, he cooks the pizza under the broiler, which allows cheese to melt in time and the crust to get its proper char. People try different recipes each day, either at home or at a pizzeria. In the morning, portions are cut, formed, and refrigerated until they’re ready to be warmed, risen, stretched, and cooked. Start with: First thing to know — you should plan to mix the pizza dough the day before you want to eat pizza, as it needs at least 12 hours to rise. The act stretches the precariously thin bottom to its breaking point, while wet tomato sauce undermines its structural reliability from the top. Unlike most pizzas, which are built in a pan or on the peel and slow-cooked in a deck oven, a Neapolitan pie is built on the table, then pulled onto the peel.