Zio’s VERA Pizza Napoletana Dough
channeled by James Belardo
This recipe is directly influenced by the ‘official’ recipe authorized by the Associazione Verace Pizza Napoletana. We follow the procedure as closely as possible but have added a couple of small ingredients, a bit of sugar and olive oil.
by weight (preferred)
500 g Tipo 00 Flour
325 g water (65% hydration) (22C/72F)
10 g sea salt
4 g active dry yeast
our additions —————-
10 g granulated sugar – optional
60 g olive oil – optional
4 cups Tipo 00 Flour
1 ½ cups, plus 2 tbsp water (22C/72F)
2 tsp sea salt
1 tsp dry active yeast
our additions —————-
1 tsp granulated sugar – optional
*1/4 cup olive oil – optional
1. Place warm water into bowl, mix in the yeast and sugar. Stir well and set aside until mixture foams (approx. 5-10 minutes).
2. Place 3 cups flour and the salt in a large bowl, toss lightly with a fork to combine the salt with the flour. Make a depression in the center and pour in the yeast mixture and the 2 tbsp of olive oil. Mix together and transfer to lightly floured surface and knead, adding additional flour as needed.
3. Using olive oil, grease a large bowl and smear the dough ball completely. Place in bowl the ball in the bowl, cover with plastic wrap and set aside to let rise for 2 hours. The dough should ‘double in bulk.’
4. After this first stage of rising, remove from bowl, knead (quickly) once again, and then separate into 2-4* smaller balls.
5. Following the same procedure, place dough balls into individual bowls and let rise again for 4-6 hours.
6. Start makin’ the pizza!
Neapolitan-Style Pizza (thin crust)
If you have divided the original dough ball into 2 equal pieces (Step 4), you would be on your way to making the official sized VERA Napoleta pizza. Rolling out each pizza (by hand) into a 12-inch circle. Lay the dough on the pan and press the excess dough up on the sides to form ‘the crust.’
New York Sicilian-Style Pizza (thick crust)
The dough ball would not have been divided (Step 4). Roll the dough into a large rectangular piece that would fit the pan you are using (maybe a 10 by 15 inch baking pan). Using olive oil, grease the bottom and sides of the pan and place preped dough in pan.
Our best suggestion for baking would be to use a wood burning oven or a Kamado set up with a deflector and pizza stone. Bring the temperature to a minimum of 700F. If using a conventional oven, you would not be able to achieve such high temperatures. There are ways that you can trick your oven. One such method is to preheat your oven to 500F with the pizza stone in place… turn on the top broiler and let the stone get searing hot. Lower the temperature back to 500F and place pizza on hot stone.
To bake New York Sicilian-Style pizza (in a conventional oven) you don’t need a pizza stone. Preheat the oven to 500F, place pan into oven and cook for approximately 15 minutes.
The Grape Gourmet
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