Mastering Neapolitan Pizza Dough: The 72-Hour Fermentation Method
Creating the perfect Neapolitan pizza starts with an impeccable dough. This guide will walk you through the step-by-step process of making delicious Neapolitan pizza dough that optimally ferments for 72 hours. The journey to achieving that perfect crust, with its delightful chewiness and flavor, is easier than you might think!
Ingredients You’ll Need
To create this superb pizza dough, you will need the following ingredients:
- Poolish: 10 kg
- Fine Salt: 825 grams
- 00 Flour: 20 kg
- Ambient Temperature Water: 10 liters
Step-by-Step Process
1. Preparing the Poolish
The first step is preparing your poolish, which is a pre-fermentation technique that enhances the flavor and texture of the dough. Place 10 kg of flour and 10 liters of water in a bowl, mix them together, and let this mixture ferment in the fridge for 16 hours. This slow fermentation is crucial for developing those rich flavors that make Neapolitan pizza so special.
2. Mixing the Dough
Once your poolish is ready, it’s time to mix the dough. In a large mixing bowl, add 10 liters of ambient water and carefully incorporate the poolish. Remember, the temperature of your water will help the yeast thrive, so make sure it is warm but not hot.
After the poolish is added, mix in 10 kg of the 00 flour. Mix this combination for about 5 minutes to ensure that all ingredients blend well.
3. Adding Salt and Remaining Flour
With the initial mixture prepared, it’s time to add the fine salt. This step is essential as salt not only seasons the dough but also strengthens its structure. Once the salt is well incorporated, add the remaining 10 kg of flour. Knead the dough for an additional 20 minutes; this is where you develop the gluten network that gives the crust its characteristic chewiness.
4. Resting Period
After kneading, take the dough out of the mixer and allow it to rest on a marble surface for 1 hour. This resting period lets the dough relax, making it easier to shape into balls later.
5. Forming the Pizza Balls
After resting, it’s time to form your pizza balls. Divide the dough into equal portions, typically about 250 grams each. Gently shape each portion into a ball, tucking the ends underneath to create a smooth surface.
Fermentation and Final Preparation
At this point, your dough balls need an 8-hour resting period at room temperature, which allows them to rise. After this initial rise, transfer the dough into the fridge for a further 48 hours. This slow fermentation process brings out the rich flavors and improves the texture of your dough, culminating in approximately 64 hours of fermentation, inclusive of the poolish.
Before using the dough, remember to take it out of the fridge and let it warm to room temperature for at least 6 to 7 hours. This ensures that it is pliable and ready to be shaped into your perfect pizza.
Final Thoughts
Now that you have mastered the art of Neapolitan pizza dough, you’re well on your way to creating authentic pizzas straight from your own kitchen! The unique combination of ingredients and the careful fermentation process will elevate your pizza-making game.
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