Description of neapolitan pizza crust

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Using your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom. Using your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom. . Cover the bowls and allow the dough to rise for 45 minutes to an hour, while your oven preheats. Turn dough out onto lightly floured surface and divide into four even balls. . Luciano Furia www. It is one of the more widely available professional pizza flours.

The cheese must be Mozzarella di Bufala. Our Pizza Flour is milled from 100 American-grown wheat to precise 00 standards perfect for homemade Neapolitan-style pizza. Repeat with the second piece of dough, and place each ball seam-side down into a floured bowl. 8 inch). To respect the Neapolitan tradition, no other type of flour should be used, nor should you put any oil. . Jun 26, 2011 According to the New York Times interview of June 25, 1989 with Salvatore Condurro of Lantica Pizzeria da Michele (a classic Neapolitan pizzeria of Naples that ardently advocates a fundamentalist approach toward preparing pizza) The first thing is the crust, it has got to be soft and light.

Note Caputo 00 pizza flour is an excellent option, especially for Neapolitan style pizza.

Neapolitan pizza (Italian pizza napoletana), also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. This will result in a crepepancake consistency. Starting from the outside and moving inward, spread a light even layer of mozzarella.

Unlike American pizza crusts which are usually crispy, the Neapolitan crust is soft and chewy.

Shape the dough into a ball, put back into the bowl and cover with a heavy towel.