Crafting the Perfect Neapolitan Pizza Crust: A Step-by-Step Recipe

Introduction

Neapolitan pizza, with its thin, chewy crust and simple yet delicious toppings, is a culinary masterpiece loved by pizza enthusiasts worldwide. The key to making an authentic Neapolitan pizza lies in the crust, which is characterized by its crispy exterior and soft, airy interior. In this article, we’ll guide you through the process of crafting the perfect Neapolitan pizza crust from scratch, so you can enjoy this Italian classic right in your own kitchen.

Ingredients You’ll Need

Before you embark on your Neapolitan pizza-making journey, gather these essential ingredients:

For the Pizza Dough:

• 2 1/4 cups (300g) Tipo 00 flour or high-quality bread flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 1 cup (235ml) lukewarm water
• 1 tablespoon extra-virgin olive oil

Making the Pizza Dough

Let’s start with preparing the pizza dough, the heart of any Neapolitan pizza:

Step 1: Activate the Yeast

1. In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, combine the Tipo 00 flour (or bread flour) and salt.

Step 3: Combine Wet and Dry Ingredients

1. Create a well in the center of the flour mixture and pour in the activated yeast mixture along with the olive oil.
2. Using a fork or your hands, slowly incorporate the wet ingredients into the dry until a dough forms.

Step 4: Knead the Dough

1. Transfer the dough onto a lightly floured surface.
2. Begin kneading the dough for about 10-15 minutes until it becomes smooth, elastic, and no longer sticky. You may need to add a bit more flour if it’s too sticky.

Step 5: First Rise

1. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1.5 hours or until it has doubled in size.

Step 6: Divide and Shape

1. Once the dough has risen, punch it down to release the air.
2. Divide it into two equal portions and shape each portion into a round ball.

Step 7: Second Rise

1. Place the dough balls on a floured surface, cover them with a kitchen towel, and let them rise again for about 30-45 minutes.

Rolling and Baking the Pizza Crust

Now that your Neapolitan pizza dough is ready, it’s time to roll it out and bake the perfect crust:

Step 1: Preheat Your Oven

1. Preheat your oven to the highest temperature it can go. Ideally, Neapolitan pizza is baked in a wood-fired pizza oven at temperatures around 800°F (430°C). However, a regular oven set to its maximum temperature will work just fine.

Step 2: Roll Out the Dough

1. On a floured surface, gently stretch and roll out one of the dough balls into a thin, round pizza crust. Keep it around 10-12 inches (25-30 cm) in diameter.

Step 3: Add Toppings

1. Transfer the rolled-out dough to a pizza peel or an inverted baking sheet dusted with flour or semolina.
2. Add your favorite Neapolitan pizza toppings, such as tomato sauce, fresh mozzarella, basil leaves, and a drizzle of olive oil.

Step 4: Bake

1. Carefully slide the pizza onto a preheated pizza stone or a baking sheet in the hot oven.
2. Bake for approximately 2-5 minutes, or until the crust is puffed up, charred on the edges, and the toppings are bubbly and slightly browned.

Step 5: Serve and Enjoy

1. Remove the pizza from the oven using the pizza peel or a spatula.
2. Slice it up and savor the authentic flavors of Neapolitan pizza.

Conclusion

Crafting the perfect Neapolitan pizza crust is a labor of love, but the results are undeniably worth it. With this homemade recipe, you can enjoy the classic taste of Naples in your very own kitchen. Whether you’re celebrating a special occasion or simply indulging in a culinary adventure, the crispy, chewy perfection of Neapolitan pizza awaits.

Now, gather your ingredients, roll out that dough, and create a pizza that would make any pizzaiolo proud. Buon appetito!

Discover the joy of making Neapolitan pizza at home and share the deliciousness with family and friends. Happy pizza-making!

Source: ourbestbites.com

Yield: 16

Biscoff Layered Cake recipe

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Biscoff Layered Cake is a delectable dessert that combines the rich, spiced flavor of Biscoff cookies with layers of moist cake and creamy filling. Perfect for any celebration, this cake is sure to impress. Give this recipe a try and enjoy the delightful taste of Biscoff in every bite!

Prep Time 1 hour

Cook Time 30 minutes

Additional Time 1 hour

Total Time 2 hours 30 minutes

Ingredients

• Cake
• 15 Biscoff cookies fine crumb equal to 1 cup.
• 2 ¾ cup All-purpose flour
• 2 ¼ teaspoon Baking powder
• 1 ½ teaspoon Salt
• 1 cup Unsalted butter room temperature
• ⅓ cup Oil canola or vegetable
• 1 ¾ cup White granulated sugar
• 1 tablespoon Pure vanilla extract
• ⅓ cup Sour cream room temperature
• 4 Large eggs room temperature
• 1 ¼ cup Buttermilk room temperature
• Cookie Butter Filling
• 4 oz Cream cheese room temperature
• ½ cup Biscoff cookie butter
• 1 ½ cup Powdered sugar sifted
• 1 teaspoon Pure vanilla extract
• ½ cup Heavy cream
• 1 ½ cups Biscoff cookies chopped
• Cookie Butter Frosting
• 1 cup Unsalted butter slightly cold
• ¾ cup Biscoff cookie butter
• 3 cups Powdered sugar sifted
• 1 teaspoon Pure vanilla extract
• ¼ cup Heavy cream
• ½ teaspoon Salt
• ¾ cup Biscoff cookie butter melted for drip
• Biscoff cookies for decoration

Instructions

Cake

• Preheat oven to 350°F Spray three 8 inch cake pans with baking nonstick spray. Place an 8 inch parchment paper on the bottom. Spray again.
• Using a blender, blend 15 biscoff cookies into a fine crumb. In a mixing bowl, mix the flour, biscoff crumbs, baking powder, and salt.
  15 Biscoff cookies,2 ¾ cup All-purpose flour,2 ¼ teaspoon Baking powder,1 ½ teaspoon Salt
• Using a mixer, beat the butter, oil, and sugar. Beat on high for 3 minutes it will be very light and fluffy. Add in vanilla, sour cream, and eggs. Beat on high for 2 minutes until fluffy.
  1 cup Unsalted butter,⅓ cup Oil,1 ¾ cup White granulated sugar,1 tablespoon Pure vanilla extract,⅓ cup Sour cream,4 Large eggs
• Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Take bowl off the mixer and scrape the bowl.
  1 ¼ cup Buttermilk
• Pour the batter evenly through the three cake pans. Bake for 28-35 minutes. Bake until a toothpick inserted comes out clean.
• Let the cakes sit for 10 minutes in the hot pans. Transfer the cakes to a cooling rack. Let the cool completely before decorating.

Cookie Butter Filling

• Using a mixer, beat the cream cheese on high for 1 minute. Add in the cookie butter and beat until smooth. Add in sifted powdered sugar and mix. It will be crumbly at first but will smooth out. Mix in the vanilla.
  4 oz Cream cheese,½ cup Biscoff cookie butter,1 ½ cup Powdered sugar,1 teaspoon Pure vanilla extract
• Freeze a metal bowl and whisk attachments for 10 minutes. Pour heavy cream into a cold bowl. Beat on high until stiff peaks forms.
  ½ cup Heavy cream
• Fold in the whipped cream into the cookie butter. Fold gently to not knock out any air. Fold until smooth. Chill for at least an hour or overnight. It will set in the fridge making it easier to decorate with.

Cookie Butter Frosting

• Pull the butter out for 30 minutes to get slightly cold. Sift the powdered sugar while you wait.
  1 cup Unsalted butter,3 cups Powdered sugar
• Using a mixer, beat butter on high for 1 minute. Scrape the bowl and add in the cookie butter. Beat on high for 2 minutes. Scrape the bowl.
  ¾ cup Biscoff cookie butter
• Slowly add in the powdered sugar. Add in heavy cream, vanilla, and salt. Mix on low until combined. Switch to high and beat for 1 minute.
  ¼ cup Heavy cream,½ teaspoon Salt,1 teaspoon Pure vanilla extract

Assembly

• Place cake layers in the freezer for 30 minutes to get cold.
• Place a small amount of frosting on the board you are decorating on to lock the cake in place.
• Place the 1st layer of cake down. Spread a ½ cup of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread half of the cookie butter filling on top of the cake. Top with half of the chopped cookies. Repeat with the second layer.
  1 ½ cups Biscoff cookies
• Place last layer of cake bottom side up to give the flattest surface on top of the cake. Freeze the cake for 10 minutes to chill the filling.
• Frost the cake with a light layer of frosting. Freeze for 15 minutes to seal the crumbs. Frost the rest of the cake.
• Melt the cookie butter in the microwave. Let it cool slightly. Freeze the cake for 10 minutes. Pour the cookie butter over the cake and let it drip down the sides of the cake. Top with biscoff cookies.
  ¾ cup Biscoff cookie butter,Biscoff cookies