Napolitano overnight pizza dough

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Napolitano overnight pizza dough

Neapolitan pizza dough is a style of pizza that originated in Naples, Italy. It has a crisp. cracker crust  with a soft interior and can be topped with tomatoes, pesto, cheese  and other ingredients.

Napolitano  overnight pizza  dough requires just a few ingredients to achieve it’s classic light and airy thin texture.

The dough undergoes a long fermentation period, typically 24 hours, to develop its distinctive flavor and chewiness.

Baking at a high temperature preferably on a pizza stone ensures the signature charred and bubbly crust of authentic  Neapolitan pizza.

Tips for success when making Neapolitan overnight pizza dough

First use the right flour a bread flour with a high gluten contain works best,

Second allow the dough to ferment slowly in the refrigerator for 24-72 hours. This helps develop the flavors and gives the dough a prefect texture that is easy to stretch and has a good balance between crispness and chew.

To get the signature charred bubbly crust of Neapolitan pizza cook the pizza on high heat . Traditionally Neapolitan pizza is cooked in a brick oven. If you ,like most of us don’t have access to a wood burning pizza oven , a pizza stone is a great alternative. Here is the link pizza stone.

Ingredients

  • 6 cups of all purpose bread  flour plus 1/2 cup
  • 2 Tbsp. salt
  • 1 Tbsp. sugar
  • 4 Tsp. dry yeast
  • 3 cups cool water
  • 2 Tbsp. olive oil

Instructions

  1.  Pour the flour on a broad   make a well in the center.
  2. In a  bowl add the 3 cups of cool water the sugar and salt  and wisk to dissolve add the oil and mix 1/2 cup of flour and mix until well combined. Do not add the yeast until this step is completed. Then add the 4 teaspoon of yeast
  3. Pour the wet mixture into the center of the flour use a  dough scraper  to mix everything together. Knead the dough for 10 to 15 minutes until smooth.
  4. roll the dough into a bowl rub with olive oil cover and let rest for 1 hour.
  5. Cut the rested dough into 6 equal pieces roll into balls. Place on a cookie sheet. Rub with olive oil cover and refrigerate for at least 24 hours or up to 3 days
  6. Stretch on a lightly floured broad into rounds. Let rest for 15 minutes, top with your favorite toppings, bake in a 450-degree oven for 12 to 15 minutes. ENJOY!!!!

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