Homemade Neapolitan pizza Vegetarian Recipes
Table of Content
You just have to make sure that your water is in the zone.
Store any extra dough by wrapping in plastic wrap. Keep in refrigerator for up to 3 days or freezer for up to 3 months. Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation.
Poolish Pizza Dough Recipe (Perfect Crust Super Easy)
It is a hard preferment because it only absorbs 50–60% of the water it comes in contact with. Poolish is to the French what biga is to the Italians. Bake in an oven preheated to 500 degrees Fahrenheit until the pizza's edges are nicely browned, about 15 minutes. Slowly and incrementally add the remaining 50% of the dry ingredients into the mixing bowl with the wet ingredients. Carefully weigh the water in a mixing bowl.
Yes, in this case, we will prepare a biga by kneading all the recipes’ flour. For this technique, I advise using a Biga that has been fermented at most hours. Next, master the Neapolitan method of raising the pizza dough with one hand, twisting and slapping it with the other (see the video to learn how!). Not only that, you can make this authentic Neapolitan Biga dough pizza at home with an electric oven. Learning how to make Biga is like learning a new art; your hands are the best tools you can use.
Recipe
You get nice big pockets of air in the crust. Technically you shouldn't let your dough touch because it will stick to the other balls and deflate when you struggle to remove it from the proofing box. To help with this you can dip each ball of dough into flour before you put it in the proofing box. Literally place the whole dough ball into your flour bin, shake it off and then put it in your proofing box.
It’s got to be quick-rise yeast for this pizza dough. Use the backs of your fingers to push the dough out wider. Start in the middle of the dough with both hands close together, and slowly pull your hands apart, allowing the dough to glide above your hands. Or even better, try spinning the dough in the air. This is certainly not required, but it's a lot of fun!
What kind of flour should I use for Biga?
As far as other cheeses go, I don’t think you need to stick to the Italian varieties, lovely as they are. A strong cheddar can be good, or a few slices of Brie. It’s hard to imagine a cheese on earth that wouldn’t taste great on a pizza, as long as it complements the other toppings. I almost always use mozzarella as one of the cheeses, to balance out stronger flavours.
When pulling the crust out the next day, just make sure to bring it to room temperature for about 5 to 10 minutes before you start working with it. Rip it half and roll it out for two different pizzas. This recipe also works well for 5 small individual pizzas. Spray a large bowl with cooking spray, and then drop in your dough.
Pie-Q Test: Everything You Need to Pull Off a Perfect Pizza at Home
It's a "cup and char" pepperoni which means it curls up when it cooks and makes the edges charred and crispy. You can also use traditional flat pepperoni which is a bit bigger. Some are spicy, some saltier and some greasier. Figure out which brand you like the best. The taste of each ingredient makes a BIG difference in the taste of your final product. Ladle ⅓ cup of store bought or homemade pizza sauce onto pizza and spread it out.
Make sure all of the yeast granules are absorbed into the water. The key here is simplicity but thoroughness. You won’t need to knead the dough at all, but you will need a stuff spatula to work the flour into the thick mixture by the end. Another tip is to use semolina flour or cornmeal when rolling out the dough.
Let it sit until the water has become frothy. If it doesn’t froth as pictured above, dump your water and start again. I tend to be old school when it comes to yeast and use the regular kind. I like the extra rise time of regular active yeast, it helps develop that yeasty flavor. Before I started making it, I hadn’t put too much thought into how to make pizza crust—I always figured crust is crust! But, there’s a whole world of crust types out there and it really sets the canvas for the rest of your pizza, so let’s dig in.
When measuring the flour for this recipe, make sure to scoop the flour into the cup and level off. If you scoop right from the flour container, you might end up with more flour. Believe me, I wasted lots of dough before my mom, fed up with my phone calls to her about why it wasn’t working, just gave me her thermometer. She could tell the correct temperature by touch and after many batch of dough you’ll be able to also.
Spread pizza sauce evenly on the base of your pizza, leaving a ½ inch border. Scatter fresh mozzarella cheese slices, torn basil leaves, and a drizzle of olive oil. If you like, lightly brush the crust with olive oil.
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