If you are craving authentic Neapolitan pizza but don’t have all day, this quick pizza dough recipe is a game-changer. In just three hours, you can prep a dough that delivers on every promise of a classic pizza, a light, airy crumb, a satisfyingly crisp crust, and those beautiful leopard spots you see at your favorite pizzerias.
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/how-to-make-quick-pizza-dough/
#neapolitanpizza #pizza #vincenzosplate
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INGREDIENTS:
Pizza Dough
1 kg / 35.2 oz pizza flour (minimum 11 g protein)
700 ml / 2.9 cups cold tap water
7 g / 0.25 oz dry yeast (1 sachet)
5 tsp salt
Bowl of fine semolina (for stretching the pizza)
Pizza Sauce and Toppings
Crushed peeled tomatoes (with a pinch of salt)
A fresh bunch of basil
Pecorino Romano (grated)
Salami (Optional)
Sautéed mushrooms (optional)
Guanciale (optional)
Mozzarella cheese (sliced)
METHOD:
Forming Pizza Dough Balls
1) Pour the water into the stand mixer bowl, then add 2 handfuls of flour along with the 5 teaspoons of salt and yeast. Mix for about 20 seconds to activate the yeast.
2) Add half of the remaining flour and continue mixing. Then add the rest little by little until well combined, aiming for the dough to reach a temperature of arpprox 25°C (77°F).
3) Before forming the dough balls, dust a pizza tray (or airtight containers) lightly with fine semolina so the dough doesn’t stick.
4) Transfer the dough onto a clean work surface. Slap it down, then knead back and forth with the palm of your hand until smooth. Use a scraper to divide the dough into portions. Weigh each piece on a scale—aim for 270 g (9.5 oz) for 6 balls, or 250 g (8.8 oz) for 7 balls.
5)To shape the dough ball, start by holding a cut portion in one hand with three fingers curled under the bottom, keeping your thumb and index finger free. Use this hand to guide while the other hand folds the dough in, turning it until it forms a ball. Rub your hands gently along the sides to close the bottom, then tuck it in at the end. Alternatively, place the portion on your bench and roll it in a circular motion until it becomes round. Tuck in the bottom slightly, then place the dough ball onto your tray or into containers, leaving enough space between each one.
6) Cover and let the dough balls rest at room temperature for at least 3 hours. Do not refrigerate during this stage.
Keep reading the recipe via:
https://www.vincenzosplate.com/how-to-make-quick-pizza-dough/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Neapolitan Pizza Dough Recipe
0:21 Ingredients for the Pizza Dough
1:53 How to make Neapolitan Pizza Dough
4:12 How to Form a Perfect Pizza Dough Ball
9:58 How to Stretch the Neapolitan Pizza Dough
12:11 Topping the Pizza
13:48 How to Bake the Pizza
15:14 How to Serve Quick Pizza
16:38 Time to Eat the Quick Pizza – Neapolitan Style, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
29 Comments
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/how-to-make-quick-pizza-dough/
Perfect Neapolitan pizza! Thank you for the video Vincenzo! 🙂
Nice to see u used the temperature on the mixer, dough temp is one of the three techniques for making pizza dough, also the water temp is based on the room temperature. I have trained in Italy as a pizza chef, when u put the dough in the trays, the top of the dough is the bottom of the pizza, so it differently makes a difference, which side u use, the top has a little crust on it, helps the structural of the dough when stretching.. Bravo.Chef Mike M.
Honestly, the KYS Pro Baker feels like a small bakery tool inside my home kitchen.
Thank you for the video, such a delicate pizza. I could not understand how you have sautated the mushrooms. In Sambal? You have meant the spicy asian sauce? Please tell me more.
I use simantic plastic boxes, but I turn them on its head, and place the dough balls on the lid and close them. That makes it even easier to get them out.
With a classic oven, good results could be obtains bybusing pizza stones. I’m using two, oven at max possible, in my case 550F, I preheat the oven for at least 20min, one stone in the bottow grill, one in the top. I start baking the pizza on the bottom stone for 3 min, then i turn on broil (my oven takes 2min to get the element red), then I switch the pizza to the stone on too, at this point watching is key, usually for 1min or so. Thing is you have to know your oven, each of them are slightly different. If you can, get a infrared gun to measure temperature, for the stone and to calibrate your oven.
Please use the dough hook, not the paddle, in a home stand mixer to make bread dough! The paddle is for cake batters, you'll damage your stand mixer using it for dough! That's why that big dough machine you have uses a corkscrew to mix!
If I try 70% hydration I never get dough like that, I use 12% protein so is the issue not enough kneading or time in the mixer.
What flour did you use Vincenzo? I must know! Incredible.
Come on bro. You know better than this. I'm sure I've heard you say it on your own channel that you cannot make direct dough in 3 hours and be a good pizza. Smh. You must need to pump put content.
How many ounces is 700 millimeters of water
When it comes to pizza, nothing else really compares to Neapolitan pizza. It's truly in a league of its own. Delicious!
Don't get flour that has folic acid.
I'm learning how to make pizzas at home and it really has a trial and error learning curve to it, it takes patience. This pizza is perfect though wish I could make a puffy dough like that.
Fantastic, thank you for this awesome Video. Looks yummy. Guanciale on the Pizza is a great idea.
3hr dough will feel heavy in the stomach in my opinion. it’ll taste great but i’ll regret it later!
Scissors are the future! 😂
Love your videos! What brand tomatoes are you using please Vincenzo ? 🇦🇺
Ok now that there looks magnificent Vincenzo, I’m a lover of a great pizza and that there is nothing but perfection. Bravo 👏🏼
Say you wanted to make a dough in the morning and have pizza for dinner, so maybe 6-8 hours of proofing. What is the dry yeast to proof time convertion rate? Thank you for making such great, educational and funny videoes Enzo! Never stop! ❤
I've been doing short/same day ferment pizzas for a while now. Your equipment and techniques can also drive timelines for fermenting. I don't have the spiral mixer. I have an electric pizza oven, but it only gets to 600 degrees F. Takes 6-7 minutes to cook. I also substitute 5% olive oil for water to help with browning. I can put all the ingredients in at the start. I don't have the patience to drizzle in water to get to 70% hydration, it just turns to soup. I ferment for 5 hours. For the first two hours I do several stretch and folds. Then let rise for 3 hours as the last step. I make less pizzas, but coincidentally I'm using the same yeast ratio. Anything is possible if you practice it.
Traditional? Authentic? Nope! I'm pulling your Italian card Vincenzo!
It’s 3 hours of rest / fermentation time plus 30-45 minutes for the average home chef to make the dough, then 20 minutes to stretch, make the pizza for the oven
What is the air temperature
I’ve tried a few of your recipes now and all have been super delicious. Just bought myself a pizza oven so Imagine this will become part of my repertoire as well. Thanks for your time making these videos. None have disappointed me 😎and that doesn’t happen often 🤣
How much fresh yeast should I use instead of dry? Thank you.
Io non so se avrò mai il coraggio di fare un impasto napoletano in sole 3 ore… ma tu, Vincenzo, lo rendi non solo possibile, ma anche bellissimo da vedere!
Looks great. I will have to try that someday. I recently tried a USA invention that you have probably never heard of, French Bread Pizza. You start with a loaf of soft grocery store french bread, cut it in half horizontally, brush the cut side with garlic butter, then bake it into garlic bread. Then you put on pizza toppings, and bake it again. I topped it with pizza sauce, fresh sliced mozzarella rounds, and fresh basil. It's totally inauthentic, but tasted good, and had a nice crunch to it.