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Great Neapolitan Pizza Dough recipe
Topic Started: Mar 30 2018, 11:06 AM (34 Views)
Mikhailoh
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If you want trouble, find yourself a redhead
Pizzeria Locale makes awesome dough. Chewy, tasty... the star, rather than a slap to put ingredients on. Here's how:

https://pizzerialocale.com/howtopizza

NGREDIENTS
3.5 cups flour
1.5 cups water
1 tsp dry active yeast
2 ¼ tsp salt


EQUIPMENT
Spatula
Large metal bowl or pan
Plastic wrap
Refrigerator



STEP 1: COMBINE YEAST, FLOUR, AND WATER
Combine the dry active yeast and water in a large bowl. Add flour until a dough starts to form. At the end of your mixing process, there should be no loose flour.


STEP 2: SALT YOUR DOUGH
Sprinkle salt evenly over the dough. Then, fold the dough over and over until the salt is distributed evenly throughout. This should take a minute or less — you’ll know it’s ready when most of the clumps are gone.


STEP 3: PREP YOUR WORKSPACE
Lightly flour your workspace (things can get messy, we won’t lie). Then, flour both sides of the dough. This will keep it from sticking.


STEP 4: FOLD IT, FOLD IT
Fold your dough in half, turn it 90 degrees, then fold it in half again. Do this 5 times.


STEP 5: REST TIME
Put your dough in a bowl, cover it with plastic, then let it rest for 15 minutes at room temperature.


STEP 6: DO IT ALL AGAIN (2X)
Repeat steps 4 and 5, folding your dough 5 times again, then covering it and letting it rest for 15 minutes. Then, do this once more: Fold, then rest for 15. All this folding is helping to form gluten bonds within your dough. (You know what they say. It’s not the destination, it’s the gluten bonds you make along the way).


STEP 7: CHILL YOUR DOUGH
After your third 15 minute rest, fold the dough 5 more times, put it back in the bowl, cover it, then place it in the refrigerator overnight. The dough will be ready after 18 hours, and should last up to 36.


STEP 8: SPLIT YOUR DOUGH
The next day, take out your dough. It’s nearly ready! Cut it into quarters, forming each quarter into a ball using the by-now-familiar folding and then folding again technique.


STEP 9: BRING IT TO ROOM TEMPERATURE
Let your four new dough balls come up to room temperature. This will take about 3 hours. So. Much. Waiting. We know. But time is the secret ingredient, after all. (Even though your favorite fast-fired pizza only takes about three minutes to cook, more than 26 hours will have already gone into it by the time it gets to your plate. Who knew!)


DOUGHING, DOUGHING, DONE
Once three hours have passed, your dough is ready to stretch and cook. To learn how we do both those things, just keep scrolling!

Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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sue
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HOLY CARP!!!
I'm gonna keep that, thanks. Sounds like the real deal.
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