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| Great Neapolitan Pizza Dough recipe | |
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| Tweet Topic Started: Mar 30 2018, 11:06 AM (34 Views) | |
| Mikhailoh | Mar 30 2018, 11:06 AM Post #1 |
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If you want trouble, find yourself a redhead
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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! |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| sue | Mar 30 2018, 11:58 AM Post #2 |
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HOLY CARP!!!
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I'm gonna keep that, thanks. Sounds like the real deal. |
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4:46 PM Jul 10