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Authentic Vera Pizza Napoletana Dough Recipe

 
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Bean



Joined: 07 Jul 2006
Posts: 209
Location: Space Coast, Florida

PostPosted: Thu Dec 12, 2013 12:20 pm    Post subject: Authentic Vera Pizza Napoletana Dough Recipe Reply with quote

I have used the OO flour before and it is one of our favorites, this recipe here ROCKS! Really, needs no oil, the OO flour is so soft (we buy ours online).

*It said this dough works great on the pizza stone too! Use flour as the base (pizza peel) with this one, not cornmeal.

Pizza Dough

Authentic Vera Pizza Napoletana Dough Recipe

4 cups Molino Caputo Tipo 00 flour
1 1/2 cups warm water
4 tsp salt
1/2 tsp dry active yeast


Form the dough into a large ball, then cut it into 4 equal pieces.

To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.

Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.

If you won't need your dough for more than an hour, refrigerate it until you are ready to start.

Assembling Your Pizza
Dust your hands with flour, and take a Pizza Ball. Flip it over so that the soft bottom side faces up, gently shape the ball into a flat disk, and then start pulling, stretching and turning the disk in the air to make the dough thinner and thinner. Try to keep working in a circle to keep the thickness of the dough consistent, avoiding thick and thin spots. At the point where can cannot get the dough thinner without making a hole, put your pizza on a floured work surface, and use your fingertips to work out the thick spots by pushing the dough to the outside. We try to make our pizzas about as thick as a credit card and about 10" in diameter.

Remember that the more you handle the dough, the tougher it becomes. We don't recommend using a rolling pin, which is hard on the dough and will give you a thin, but tough pizza. In fact, the rolling pin is specifically outlawed in the VPN Specification. Try to shape your dough in the air as much as possible, before you lay it on the counter -- it will enjoy not being over-handled, and will reward you with a pizza that is both crisp and delicate.

Also, don't worry if your pizza is not round. We know a professional chef and bakery owner who loves to make his pizzas "football" shaped. He is so gentle with the dough and creative with his ingredients that his non-round pizzas are among the best we have ever tasted.

You can assemble your pizza either on a solid surface, then transfer it to a metal pizza peel for cooking; or you can assemble your pizzas on short wooden peels, which you can use to place the pizza in the oven. Either works, though in larger ovens it is difficult to reach the back of the oven with a short peel. For more information, read our Pizza Peel pages.

Rosso e Bianco (red and white)
Place your shaped pizza dough on a dusted pizza peel, sprinkle the dough with olive oil, enough tomato sauce to cover and a handful of chopped Mozzarella. We would recommend that you cook a simple Margherita pizza first, beyond venturing into more ingredients. It gives you the chance to savor the flavors of your wonderful ingredients, and taste the pleasure of a wood fire pizza. It will also give you a feeling for how pizza cooks. If you prefer a white pizza, simply top your dough with olive oil and Mozzarella and cook.

Cooking Your Pizza
Your oven is fired and the cooking floor is clean; you have assembled your first pizza, and you are ready to go. Test to make sure you pizza is not stuck on your peel by moving your peel forward and backward using short jerks - it should slide easily around. If it does stick, lift it up on one side using your fingers, and throw a little flour underneath. Slide your peel back and forth, and that should loosen it up.

If your pizzas consistently stick to the peel, use a more flour underneath your pizza dough before you start decorating. Also, if you have a group of people assembling pizzas, and one sits for a while before you place it in the oven, there is a large chance it will stick. Choose a spot roughly centered in your oven, at least 6"-8" away from the edge of the fire as your target, and slide your pizza to that spot. The best way to place your pizza is to push your peel toward your spot, then stop it short just short the spot, allowing the pizza to slide off the peel. Pull the peel backward as the pizza slides forward.

After about 90 seconds, slide your turning peel under the pizza and turn it 180 degrees, so that the side furthest from the fire is facing the oven. If your pizza is burning on the fire side, you can turn the pizza earlier. After another 45-90 seconds, your pizza should be done. There is an on-going debate as to whether you should turn your pizza once or twice. Experiment, and stick with what works best for you.

The perfect pizza is bubbling on top with completely melted (and possibly slightly browned) cheese, has a brown outer crust, and a dark brown bottle. The crust is crunchy on the outside and soft and delicate on the inside. Everything is steaming hot. Throw on some fresh basil, use a pizza cutting wheel to cut your pizza into eight pieces and you have done it.

Our very first pizza from the oven Baked in only 3 minutes! Very Happy



The 2nd Very Happy




Authentic Vera Pizza Napoletana Dough

On the Large BGE -







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Laura
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Thick Crust
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Joined: 22 Jun 2006
Posts: 237
Location: WI

PostPosted: Thu Dec 12, 2013 11:05 pm    Post subject: Reply with quote

Ya know, I have never used 00 flour before. But after looking at these pics I am going to make a point to find some, maybe in the big city. (My paypal account got hacked and they cleaned me out so no more online purchases for me for a while! Laughing )

I bet that taste so good too!
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Bean



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PostPosted: Thu Dec 12, 2013 11:14 pm    Post subject: Reply with quote

You got hacked? The s!!!



Check for the flour at Italian markets (in the city) and even large BBQ stores, some sell it. A good flour to use is King Arthur Unbleached All-Purpose, if you can find it. For us, it comes a very close second.
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PostPosted: Thu Dec 12, 2013 11:46 pm    Post subject: Reply with quote

Yep, I was hacked. I have no idea how either. I told my bank about it and told them not to transfer any monies to any paypal stuff. Guess what they did the next day? Laughing I got it all back though.

Milwaukee is about 1 hour away and they have some Italian stores, and another big city (Madison) should have something. Boy you are gonna keep me busy Bean! Laughing
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Bean



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PostPosted: Fri Dec 13, 2013 12:01 am    Post subject: Reply with quote

Glad you got the money back!

Check your local grocery store for the King Arthur Unbleached All-Purpose. You never know.
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PostPosted: Fri Dec 13, 2013 12:33 am    Post subject: Reply with quote

I'm pretty sure my store has King Arthur unbleached all purpose flour, at least they did about 4-5 months ago. I'm not sure why because my store never stocks the good stuff. Confused

This would be a good time to crank up the oven too, with the outside temps going below 0 at night lately. Evil or Very Mad
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Bean



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PostPosted: Fri Dec 13, 2013 12:07 pm    Post subject: Reply with quote

Too cold for me! Our weather was 50 last night and we aren't used to it. All three pups were in bed with us trying to stay warm.

That's ok, they kept me nice and toasty.
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