Napoli Pizza Dough
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Credit: John Coletta, Executive Chef/Managing Partner, Quartino Ristorante & Wine Bar, Chicago
The National Culinary Review, January 2013
3 liters 70ºF water
4 grams dried yeast (8 grams fresh yeast)
5 kilograms Grano Tenero Caputo Doppio 00 flour
150 grams fine salt (sea or kosher)
Method: Fit dough hook on electric mixer. Add water and yeast. Mix with handheld wire whisk. Adjust mixer to lowest setting. Add flour; mix for 6 minutes. Add salt; mix for 7 minutes. Adjust mixer to #2 speed; mix for 3 minutes. Remove dough from mixer; allow to rest on flour-dusted wood surface. Cover dough with damp towel; allow to rest 1 hour. Remove towel; knead dough by hand for 5 minutes. Scale dough into 10-oz. balls. Place dough balls in plastic bins, with 3-inch space between each dough ball; cover with plastic lid. Place bins in refrigerator for minimum of 8 hours (overnight preferred). Remove bins 4-5 hours before use to bring dough to 70ºF before stretching.
1 individual pizza
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