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Neapolitan pizza dough with Thermomix


Bimby Neapolitan pizza dough

For a different family dinner than usual, try the Neapolitan pizza dough with the Thermomix and you won't regret it.

Neapolitan pizza stands out from others due to its thick crust and thin dough . If you have tried it directly in Naples, you will know that there are not all the flavors we are used to: the most popular is the classic tomato and mozzarella while the richer versions include oregano, anchovies and little else. Preparing Neapolitan pizza dough with the Thermomix is ​​the right choice if you want to bring the flavor of this dish that has conquered the world into your homes while maintaining a fair amount of freedom regarding the toppings.

As in the traditional recipe, to obtain a soft Neapolitan pizza dough with the Bimby you will have to let it rise for 24 hours and only then roll it out and fill it. Cooking in a wood-fired oven is ideal for giving your pizza the right flavor and perfect consistency but even in the home oven the results are excellent, you just need to know how to proceed.

Bimby Neapolitan pizza dough
Bimby Neapolitan pizza dough

Ingredients

For the dough

  • Flour 0 – 500 g
  • Water – 375 g
  • Fresh brewer's yeast – 1 g
  • Fine salt – 10 g

To complete

  • Tomato puree – 300 g
  • Fiordilatte mozzarella – 300 g
  • Fresh basil – to taste

Preparation

How to prepare Neapolitan pizza dough with the Thermomix

1

First, combine the water at room temperature and the yeast in the bowl and let it dissolve for 3 minutes. speed 2.

2

Add the flour and the salt on top and knead for 5 minutes. speed Ear.

3

Transfer the dough to the pastry board and give it just one turn of folds to give it a little strength then close the dough. The quickest way is to spread the dough with your hands on the pastry board and then fold it first into three on one side, then into three on the other.

4

Transfer the dough into a bowl and let it rest for an hour, then transfer it to the refrigerator, well covered with cling film, for at least 24 hours .

5

Then bring the dough back to room temperature and divide it into 4 loaves to leave to rise for 3 hours.

6

Starting from the center and spreading outwards with your hands, roll it out to form a thin pizza with a nice crust .

7

Fill it as you prefer (we went classic with tomato, mozzarella and basil) and bake at 250°C for 6-8 minutes . The pizza is ready when the crust is golden and puffy.

Here is a video with all the steps to make this kitchen classic. As you can see, it is possible to skip the long leavening in the refrigerator and cook the pizza immediately after 4 hours of leavening. We advise you to follow our advice in order to obtain a perfect and highly digestible dough.

As you can see, the Thermomix allows you to obtain a perfect dough in a very short time but if you don't have the robot available, our recipe for handmade Neapolitan pizza is still very valid.

Conservation

Once cooked, pizza should be enjoyed immediately. However, you can freeze the dough after the first 24-hour rise . When you need it, let it thaw at room temperature and then continue with the other 3 hours of leavening.

Read also
Nino's focaccia with Bimby

Riproduzione riservata © - WT

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