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| Name | Quick Pizza Dough With Instant Yeast | Easy Neapolitan Pizza Dough Recipe |
| Video Uploader | Video From My Slice Of Pizza |
| Upload Date | This Video Uploaded At 13-04-2021 15:55:54 |
| Video Discription | Looking to make quick pizza dough with instant yeast? This easy Neapolitan pizza Dough recipe is perfect. It's one of my go to recipes, simply because it is so quick. Its not always easy to pre-plan when your going to have pizza (although id have it every day if I could). If you dont have any in the fridge or freezer, then you are going to want a fast option. I personally also find instant yeast pizza dough easier, as its not always possible to get fresh yeast and to be honest it does taste just as good. If you do like this video please hit the thumbs up. Dont forget to subscribe, it really helps the channel grow :) 0:00 Introduction 0:40 Ingredients 1:16 Activating The Yeast 1:40 Combing Liquid & Flour 2:05 Kneading The Dough 3:10 The First Proving 3:30 Dividing The Dough Into Balls 4:10 Shaping Our Dough Balls 5:10 The Second Proving 6:18 Stretching Our Pizza Dough -----Video Transcription----- So here we have the 4 ingredients that we need for this quick Neapolitan pizza dough. * 500g Of '00' Flour * 300g of Lukewarm water * 10g salt * 3g Instant Active Dried Yeast Now the first thing we need to do is add the salt to our water. We want to give that a store to fully mix and dissolve the salt into the water. Next add the yeast and stir this together until you start to see bubbles forming on the top of the water. You want to combine the liquid to the flour and give it a good stir with a wooden spoon. It shouldn’t take too long to come together. Now as you can see its getting a bit too hard to continue storing with the spoon, so you can use a dough scraper. If you don’t have a dough scraper don’t worry, just get stuck in there with your hands. To be honest I prefer to use my hands. Once its all combined you want to lightly flour your worktop and you want to start kneading the dough. You ant to knead it for between 10 to 15 minutes. Believe me you won’t need to go to the gym afterwards. The kneading process is really important for two reasons. First of all it is what is needed to help produce a nice light and airy dough. This helps the crust to expand when cooking. Not only that but when you knead the dough you actually stretching the gluten molecules. By doing this you are making the dough more stretchy, this helping you to be able to stretch the dough out to the size of the pizza you are after. Neapolitan dough typically has a thin base, so you need to be able to stretch it thinly. Kneading the dough will also help to strengthen it, so you reduce the risk of getting tears in the dough when your stretching it out. You will know when the dough is done as it will be stretchy, strong but also have a smooth texture. Next up we want to place the dough back into the bowl and cover with a damp cloth or some clingfilm. We then want to place it in a warm place for 2 hours. This will help it rise and after two hours it should be roughly double the size. So 2 hours has passed and as you can see it has risen nicely. Im now going to empty it out of the bowl. I find a dough scraper helps to get all of it out of the bowl easily as it will be a little sticky. You then want to start dividing your dough up into individual dough balls. This recipe will make roughly 3 dough balls, each weighing 250g. For a 12 inch pizza, I will normally go for dough balls that weigh roughly 230 to 250 grams. So here are my 3 dough balls and now its time to shape them. You simply hold the dough balls and fold the bottom into itself, as though you are tucking the bottom in. Continue doing this as you rotate the dough ball in your hand. Ill show the other side, hopefully you can see that okay. It does take a little practice but don’t worry too much. Once done you want to twist the bottom and press it down to close off the seams. Here we have the 3 dough balls, next I am going to place them into bowls to prove for a 2nd time. If you do have proving trays then you can use those just fine. Now you want to leave these in a warm place again for 20 minutes. This is to basically help the gluten molecules relax, so it's much easier to stretch. Okay so now we want to stretch one of our dough balls. First of all you want to lightly flour your worktop and place the dough ball in the centre. Form a triangle with your hands and slowly push down the centre of the dough ball and push towards the top. This will stretch out the dough, stop when you have roughly a 1cm edge. Rotate the dough rough and repeat. You want to continue pressing down and pushing out towards the front of you to stretch the dough out further. Make sure you do continue to rotate the dough each time as this will help you to keep the circle shape. The next technique I like to use, although I still need practice. Is placing your hand on one side of the dough and with the other hand pulling the other side of the dough out and then placing it over your flat hand. Rotate the pizza and repeat. |
| Category | Entertainment |
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