Recipe: Delicious Neapolitan Pizza Dough

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Before you jump to Neapolitan Pizza Dough recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.

Healthy and balanced eating helps bring about a feeling of health and wellbeing. We are likely to feel way less gross when we increase our daily allowance of wholesome foods and decrease our consumption of unhealthy foods. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). Sometimes it's difficult to find healthier foods for snacks between meals. You can spend several hours at the food market searching for an ideal snack foods to make you feel healthy. Here are some healthy snacks that can be used when you need an instant pick me up.

Whole grain foods are an superb choice for a fast wholesome snack. A piece of whole wheat toast, as an example is a great snack in the morning. Chips and crackers created from whole grains can be great for quick snacks to eat on the go. Make the change from refined products just like white bread to the healthier whole grain choices.

A large assortment of instant health snacks is easily available. When you make the decision to be healthy, it's simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to neapolitan pizza dough recipe. To make neapolitan pizza dough you need 4 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Neapolitan Pizza Dough:

1. Take 165 grams of Flour (Caputo 00 flour is best, bread flour is good).
2. You need 3 1/5 grams of Salt (Kosher or Table).
3. Prepare 2 2/5 grams of Instant Yeast (I use Fleischmann's quick-rise).
4. You need 104 grams of Water.

Instructions to make Neapolitan Pizza Dough:

1. Note for bakers: The weights in this recipe can be represented as ratios for easily calculating required ingredients for large batches. The salt, yeast, water, are represented as percentages of the initial weight of the flour used. The ratios are as follows: Flour: 100% Salt: 2% Instant yeast: 1.5 % Water: 65% For example if you want 10 pizza's, multiply the 160g of flour per pizza by 10 (equals 1,600g). Then multiply 1,600 by 0.02 to find the required salt, 0.015 for the yeast, 0.65 for the water..
2. Combine flour, salt, yeast in a large bowl and mix until homogeneous..
3. Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl..
4. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours..
5. Turn dough out onto lightly floured surface and divide into 270g even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4..
6. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking..
7. Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit)..

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