Neapolitanischer Pizzateig

Name: Neapolitanischer Pizzateig
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 4 pizzas (≈260 g dough balls)
Ingredients: 600 g Tipo 00 flour; 375 ml cold water; 18–20 g salt; 1–2 g dry yeast; (optional) 10–20 g olive oil

Neapolitanischer Pizzateig mit leichtem, luftigem Rand und weicher Mitte. Folgen Sie dem Schritt-für-Schritt-Rezept für ein authentisches Ergebnis.

Vorbereitung

20 Min.

Zubereitung

1 Min.

Portionen

4 pizzas (≈260 g dough balls)

Zutaten

Anzahl Teigkugeln

Gramm pro Teigkugel

600 g Tipo 00 flour
375 ml cold water
18–20 g salt
1–2 g dry yeast
(optional) 10–20 g olive oil

600 g Tipo 00 flour
375 ml cold water
18–20 g salt
1–2 g dry yeast
(optional) 10–20 g olive oil

Zubereitung

Dissolve the yeast in the water.
Add the flour and knead for 8–12 minutes until the dough starts to come together.
Add salt and knead for another 2–3 minutes until smooth and elastic.
Let the dough rest at room temperature for 30–60 minutes.
Cover and refrigerate for 12–72 hours.
Take the dough out 2–3 hours before baking.
Divide into 4 dough balls (≈260 g each) and place in a lightly oiled container.
Let rise at room temperature for 1–2 hours.
Gently stretch the dough – avoid pressing out the air.
Bake at 450–500°C for 60–90 seconds.

Tip: Traditionally made without oil, but a small amount can make handling easier.