Authentic Neapolitan Pizza Dough' Ingredients
- Flour: The Foundation of the Dough The cornerstone of an authentic Neapolitan pizza dough is the flour. Neapolitan pizza dough is traditionally made using "00" flour, which is finely ground and has a lower gluten content than other types of flour. This type of flour gives the dough its characteristic light and airy texture while ensuring it can be stretched thin without tearing.
- Water: The Essential Liquid Water plays a crucial role in the dough-making process. It should be lukewarm, around 60-65°F (16-18°C), to ensure proper yeast activation. The quality of water used can affect the dough’s texture and flavor, which is why many traditional pizzerias in Naples insist on using local water.
- Yeast: The Leavening Agent Yeast is the leavening agent that gives the dough its rise. In traditional recipes, fresh yeast is often used, though active dry yeast is also a common choice. The amount of yeast used is minimal, allowing for a slow fermentation process that enhances the dough's flavor and texture.
- Salt: Flavor and Structure Salt is added to the dough not just for flavor, but also to strengthen the gluten network, which improves the dough's elasticity. Fine sea salt is preferred for its purity and the way it dissolves evenly into the dough.
- Olive Oil: Optional but Beneficial While not always included in the dough itself, a small amount of extra virgin olive oil can be added to enhance the dough's texture and flavor. Olive oil also helps in browning the crust and adding a hint of richness.
