Please give me a recipe for good Napoli pizza dough
Less rising time below
A traditional Neapolitan pizza dough recipe uses simple ingredients and relies on proper technique to achieve a light, airy crust with a bit of chew. Here's a recipe to make authentic Neapolitan pizza dough:
Ingredients:
500g (about 4 cups) Italian Tipo "00" flour or bread flour
325g (about 1 1/3 cups) water, room temperature
10g (about 2 tsp) fine sea salt
3g (about 1/2 tsp) active dry yeast
Instructions:
Prepare the yeast: In a small bowl, dissolve the active dry yeast in 50g of the water. Let it sit for about 10 minutes or until it becomes frothy.
Combine ingredients: In a large mixing bowl, add the flour, creating a well in the center. Pour the yeast mixture and the remaining water into the well. Mix the ingredients together with a wooden spoon or your hands until a shaggy dough forms.
Add salt: Sprinkle the salt over the dough and continue to mix it in by hand, kneading the dough until the salt is fully incorporated. The dough should feel slightly sticky but not wet.
Knead the dough: Transfer the dough to a clean, lightly floured surface. Knead the dough for about 10 minutes or until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, but be careful not to add too much, as it may make the dough dense.
First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature for about 2 hours, or until it has doubled in size.
Divide and shape: After the first rise, gently punch down the dough to release any air bubbles. Divide the dough into 3 or 4 equal pieces, depending on the desired size of your pizzas. Shape each piece into a smooth ball, tucking the edges underneath to create a tight, smooth surface.
Second rise: Place the dough balls on a lightly floured baking sheet, leaving ample space between them. Cover the balls with a clean kitchen towel or plastic wrap, and let them rise again for an additional 4-6 hours at room temperature.
Roll out and prepare pizza: Once the dough has completed its second rise, it's ready to be rolled out and topped with your favorite ingredients. Preheat your oven to its highest temperature (usually around 500°F or 260°C), ideally with a pizza stone inside. Gently stretch each dough ball into a thin, round pizza base, and add your desired toppings.
Bake: Transfer the prepared pizza to the preheated oven or pizza stone, and bake for about 8-12 minutes or until the crust is golden and the toppings are bubbly and cooked to your liking. Remove from the oven, slice, and enjoy your authentic Neapolitan pizza!
please give a version with less rising time
If you're looking for a quicker version of Neapolitan pizza dough, you can use the following recipe. The texture may not be as light and airy as the traditional version, but it will still yield a delicious pizza.
Ingredients:
500g (about 4 cups) Italian Tipo "00" flour or bread flour
325g (about 1 1/3 cups) water, warm (around 110°F or 43°C)
10g (about 2 tsp) fine sea salt
7g (about 2 1/4 tsp) instant yeast
Instructions:
Prepare the yeast: In a small bowl, dissolve the instant yeast in the warm water. Let it sit for about 5 minutes or until it becomes frothy.
Combine ingredients: In a large mixing bowl, add the flour, creating a well in the center. Pour the yeast mixture into the well. Mix the ingredients together with a wooden spoon or your hands until a shaggy dough forms.
Add salt: Sprinkle the salt over the dough and continue to mix it in by hand, kneading the dough until the salt is fully incorporated. The dough should feel slightly sticky but not wet.
Knead the dough: Transfer the dough to a clean, lightly floured surface. Knead the dough for about 10 minutes or until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, but be careful not to add too much, as it may make the dough dense.
Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature for about 1-1.5 hours, or until it has doubled in size.
Divide and shape: After the rise, gently punch down the dough to release any air bubbles. Divide the dough into 3 or 4 equal pieces, depending on the desired size of your pizzas. Shape each piece into a smooth ball, tucking the edges underneath to create a tight, smooth surface.
Rest: Allow the dough balls to rest for about 15-20 minutes on a lightly floured baking sheet, covered with a clean kitchen towel or plastic wrap.
Roll out and prepare pizza: Gently stretch each dough ball into a thin, round pizza base, and add your desired toppings. Preheat your oven to its highest temperature (usually around 500°F or 260°C), ideally with a pizza stone inside.
Bake: Transfer the prepared pizza to the preheated oven or pizza stone, and bake for about 8-12 minutes or until the crust is golden and the toppings are bubbly and cooked to your liking. Remove from the oven, slice, and enjoy your quick Neapolitan pizza!