How To Make Contemporary Neapolitan Pizza Dough Like A World-Class Chef
Have you ever wondered what sets an award-winning pizza apart from the bland pies you find at your local delivery store? It all starts with an incredible dough! No matter how big of a pizza connoisseur you may be, this contemporary pizza dough recipe is guaranteed to be unlike anything you’ve ever tasted.
Contemporary pizza is just a simple modern Neapolitan pizza, prepared in such a way that it is more digestible and lighter, so you can even eat more than one! I’m going to show you exactly how to make it from home using a classic Neapolitan pizza recipe. Trust me, you’ll never want to use another type of pizza dough again once you’ve put this recipe to the test!
Watch the Contemporary Neapolitan Pizza Dough video recipe:
How to Make Contemporary NEAPOLITAN PIZZA DOUGH Like a World Best Pizza Champion
Vincenzo’s Plate Tips
Always Mix On Low Speed
It’s important to allow your ingredients to blend together seamlessly, so make sure you keep your mixer on a low speed so that you aren’t left with any lumps in your finished dough.
Aim For 23 Degrees For Your Dough
Before you let your dough rest, you need to make sure that it has reached the ideal temperature. Usually, anywhere from 23 – 26 degrees Celcius (73 – 76 degrees Fahrenheit) will do.
Weigh Your Dough Balls
Depending on the type of oven you’re using, you’ll want to keep your crust from being too thin or too thick after baking by weighing your dough balls. If you’re using a traditional oven, around 180 grams should do the trick. But if you use a wood fire oven, you can go up to 250 grams in weight.
Make Sure To Even Out The Dough
One of the biggest mistakes people make when stretching their dough is that they don’t check to ensure the bottom of their dough ball is completely even. If you notice any crevices or cavities from your fingers, simply smooth the dough back out before placing it in the container.
Use Your Fridge If Needed
In professional kitchens, we like to use temperature-controlled rooms while our dough sets. But if you’re working from home, you can use your own fridge by allowing the dough to rise slightly, reaching room temperature before putting it in the cooler air.
How to Serve Your Pizza Dough
The beauty of a great pizza is that you can serve it with any toppings your heart desires! In this recipe, we’ll be going with a classic Neapolitan pizza, which uses fresh tomato sauce, basil, plenty of mozzarella, and extra virgin oil. The result is a light, deliciously melty pizza that you and your guests will be raving about for years to come.
Contemporary Pizza Dough
Print Recipe
Equipment
- Stand mixer
- Kitchen scale
- Tupperware container
Ingredients
- 1 kg Le 5 Stagioni Pizza Napoletana Flour, 35 oz
- 30 grams Salt, 1 oz
- 1 gram Yeast
- 600 ml Water, 2.5 cups
- 4 grams Lemady, 0.1 oz
Instructions
- Add the water and salt to your stand mixer and stir gently until all of the salt has dissolved.
- Slowly add around 10% of your flour to the water and continue mixing at a low speed.
- Add the yeast and Lemady into the mixer while it runs at low speed.
- Continue adding scoops of flour to the mixture and wait for each scoop to fully soak up the water.
- After you’ve mixed all your flour thoroughly, remove it from the stand mixer and gently place it on the counter.
- Cover your dough with a damp towel to prevent it from drying out, and allow it to rest for at least two hours.
- When you’re ready, sprinkle a bit of flour on the dough before you start making your dough balls.
- Begin making your dough balls using your favorite folding technique.
- Weigh each dough ball to ensure it isn’t too large or too small.
- Place each ball on a container with a few inches between each one, giving them plenty of room to grow.
- Use either a temperature-controlled room or a refrigerator to store your dough for at least 18 hours.
- Sprinkle flour on the counter to begin stretching your dough.
- Stretch your dough by placing your hand in the center of the dough and using your opposite hand to pull it across, flipping your hand over each time.
- Prepare to bake your pizza by filling it with your favorite tomato sauce, fresh basil, mozzarella cheese, and a drizzle of extra virgin olive oil.
- Place the pizza in the oven and turn it periodically throughout the baking process.
- Once it’s finished cooking, cut your pizza using kitchen scissors.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
Leave a Reply