Vincenzo Corrado wrote a valuable treatise in the mid-18th century about the eating habits of the city of Naples, where he observed that people had the custom of topping pizza and macaroni with tomato. His observations and the combination of these ingredients indeed marked the beginning of Naples' culinary reputation, attributing to Corrado an important role in the history of gastronomy. These same observations signify the birth of Neapolitan pizza, a thin disc of dough...
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In a bowl, combine the flour with the yeast. Stir the mixture and gradually add 60% of the water. This means using a little more than half of the total amount prepared in a jug.
Begin kneading the dough, and as it starts to take shape, add more water in small streams. Never add all the water at once; reserve the last bit to add at the end with the salt. This kneading process should last between three to five minutes.
Once the dough has a compact consistency, add the olive oil and knead a bit more until it forms a complete block of dough. Sprinkle a little flour on a wooden board and place the dough on it. Continue kneading, adding flour as needed to prevent sticking.
When the dough is ready, place it in a bowl with a few drops of oil to prevent sticking and cover the container with plastic wrap. Let it rest for three-quarters of an hour.
After this time, place the dough back on the board and divide it into 3 portions of 270 grams each. Shape each portion into a tight ball and let them rest at room temperature for 10 to 12 hours.
Ensure the water is cold to slow down the fermentation process, which helps develop the dough's flavor.
Knead the dough thoroughly to develop the gluten, which gives the dough its elasticity.
Allow the dough to rest for the full 10 to 12 hours to achieve the best texture and flavor.
Why is cold water used in the dough?
Cold water slows down the fermentation process, allowing the dough to develop more flavor over time.
Can I use instant yeast instead of fresh yeast?
Yes, you can use instant yeast, but you will need to adjust the quantity as it is more concentrated than fresh yeast.
How do I know when the dough is ready to be divided?
The dough is ready to be divided when it has doubled in size and feels elastic and smooth.
What is the purpose of letting the dough rest for 10 to 12 hours?
The long resting period allows the dough to develop flavor and the gluten to relax, resulting in a better texture.
Can I freeze the dough for later use?
Yes, you can freeze the dough after shaping it into balls. Thaw it in the refrigerator before using.
