Neapolitan and Roman pizza could begin with the identical elements, however they’re two utterly completely different worlds. One is spherical, mushy, and blistered with leopard spots. The opposite is rectangular, ethereal inside, and crispy beneath.
Neapolitan pizza is all about excessive warmth and velocity, with a mushy, ethereal centre and a good looking, puffy cornicione across the edge. It cooks in seconds, creating these basic leopard spots beneath and a fragile base you may nearly fold with one hand.
Roman pizza, alternatively, is stretched thinner and cooked a little bit longer. The result’s extra structured, with a crisp chew from base to edge and that mild crackle beneath that reminds you of grabbing a slice in Rome and consuming it whereas strolling by town.
Now right here’s the actual query. What in the event you might make each… utilizing the identical dough?
If you’re like me and you’ve got pals who argue about which pizza type is best, this recipe solves every thing. One dough. Two methods. No want to arrange separate batches. The distinction comes down to 1 easy step. Let me present you.
Watch How you can Make Neapolitan Pizza and Roman Pizza at Dwelling Utilizing the Similar Dough
This Dough Recipe Creates Good Neapolitan and Roman Pizza Each Time
Vincenzo’s Plate Tricks to Make Neapolitan and Roman Pizza Utilizing the Similar Dough
Dough It Your Means
This recipe makes 8–9 dough balls. That’s quite a lot of pizza! In the event you don’t want that many, merely divide every thing in half and you’ll get 4–5 excellent dough balls as a substitute.
Weak flour = weak pizza
Use 00 flour with a minimum of 11 g of protein for the very best texture and elasticity. Can’t discover it? All-purpose flour will nonetheless work. Simply be sure that it has sufficient protein to provide your dough power.
Respect the 60% Rule
Conventional Neapolitan pizza is made with about 60% hydration. Some recipes go to 70% and even 80%, however the basic model sits round 60%. Roman skinny crust normally ranges between 55–65%. That’s why this 60% dough works fantastically for each types. It’s the candy spot.
It’s Not In regards to the Mixer
Costly mixer? Low cost mixer? It doesn’t matter. The model gained’t change your pizza.
Don’t Skip the EVOO
Neapolitan pizza historically doesn’t embrace olive oil within the dough. Roman pizza does. Since this dough additionally works fantastically for Roman type, don’t skip the EVOO. It improves elasticity and provides the crust that slight crisp construction.
Give It Room to Develop
Be sure your hermetic container is massive sufficient. The dough will double in measurement whereas resting. If it’s cramped, it gained’t rise correctly and you’ll lose construction.
Dry cheese. Completely happy pizza.
In the event you don’t drain recent mozzarella correctly, your pizza will flip soggy. Slice it and let it sit in a sieve for a number of hours earlier than cooking. The much less water, the higher the soften.
No Pizza Oven? No Downside.
In the event you don’t have knowledgeable pizza oven, you may nonetheless make unimaginable pizza at house. Use your common oven at most temperature and let it absolutely preheat. For that reason, excessive warmth is crucial for the very best outcomes.
How you can Serve Neapolitan and Roman Pizza
For Neapolitan Pizza, as quickly because the pizza comes out of the oven, tear recent basil leaves along with your fingers and scatter them excessive. End with a light-weight drizzle of additional virgin olive oil. As an alternative of utilizing a pizza cutter, seize a pair of kitchen scissors and minimize it into slices. This retains the crust mild and ethereal with out crushing the cornicione. Then… don’t wait. Devour it instantly whereas the centre is mushy and the rim continues to be puffed and heat.
For Roman pizza, this kind of pizza is made for slicing so minimize it into beneficiant slices and serve immediately. It’s excellent for putting within the centre of the desk to share or grabbing a slice along with your fingers and having fun with it casually.
Neapolitan and Roman pizza are two scrumptious icons of Italy, and with this one dough, you can also make each at house. It’s a real crowd-pleaser, straightforward to arrange, easy elements, and no sophisticated methods. For Neapolitan pizza, you’ll get a light-weight and fluffy base with a proud, puffy crust and a mushy, ethereal centre. For Roman type, stretch it thinner and bake it a little bit longer to create a fantastically skinny pizza that stays mushy within the center with a superbly crisp, crunchy edge, by no means floppy, all the time structured. One dough. Two types. Countless pizza nights.
Servings: Pizza Dough Balls
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Add the flour to the stand mixer bowl, then add the salt and dry yeast. Combine briefly to mix the dry elements.
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With the mixer on excessive velocity, slowly pour within the water whereas mixing. Add it steadily so the flour absorbs correctly.
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Add the EVOO, cut back to medium velocity, and proceed mixing. Pour within the remaining water a little bit at a time.
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Improve to excessive velocity once more and blend till the dough is absolutely mixed and the bowl appears clear.
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Switch the dough onto a clear work floor. Slap it down, then knead forwards and backwards utilizing the palm of your hand till clean and elastic.
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Form the dough right into a spherical ball and canopy it with the upside-down mixing bowl. Relaxation at room temperature for 20–half-hour.
You may have two choices right here:
Choice 1: Make dough balls now
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After the 20–30 minute bench relaxation, divide the dough into balls, place them in evenly oiled hermetic containers, and refrigerate for 16–24 hours.
Choice 2: Refrigerate the entire dough first
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After the 20–30 minute bench relaxation, place the dough right into a bowl and canopy tightly with cling wrap. Refrigerate for 16–24 hours, then divide into balls the subsequent day.
Shaping Dough Balls
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Calmly grease your hermetic containers with EVOO. Use only a skinny coating so the dough doesn’t stick. Unfold the oil utilizing your fingers.
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Divide and form the pizza dough ball in response to the kind of pizza you’ll put together
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Neapolitan dough balls: weigh 250–260 g (8.81 – 9.52 oz) every.
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Roman skinny crust dough balls: weigh 180 g (6.34 oz) every.
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To form the dough ball, begin by holding a minimize portion in a single hand with three fingers curled below the underside, retaining your thumb and index finger free. Use this hand to information whereas the opposite hand folds the dough in, turning it till it varieties a ball. Rub your fingers gently alongside the perimeters to shut the underside, then tuck it in on the finish.
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Place the dough balls into the oiled containers and refrigerate for 16–24 hours.
Making ready the Dough for Stretching
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Neapolitan Type: take away the dough balls from the fridge 4 hours earlier than stretching, to come back again to room temperature.
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Roman Type: take away the dough balls from the fridge 1 hour earlier than stretching.
Making ready the Toppings
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Season the bowl of passata with about 1 tablespoon salt, then combine effectively.
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Minimize the mozzarella into small cubes and place it in a strainer to empty extra liquid whilst you put together the dough.
Stretching the Roman Pizza Dough
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Press the dough gently utilizing your fingertips, working in a round movement. Begin close to the skin, then press from the centre going outward.
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Stretch the dough till skinny. You should utilize a rolling pin to assist flatten it, or flip the dough shortly between your fingers and let gravity stretch it.
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Place the stretched dough onto a pizza peel.
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Unfold a skinny layer of tomato sauce over the bottom, protecting near the sides. Don’t overload it.
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Non-compulsory: drizzle a little bit EVOO across the edges. Shake the peel to ensure the dough isn’t sticking.
Cooking the Roman Pizza
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Preheat your oven.
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Par-bake the bottom at 300–320°C (572–608°F) for 3 minutes.
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Take away from the oven and add mozzarella, grated Pecorino, and a drizzle of EVOO.
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Return to the oven and bake for a number of extra minutes, or till the cheese has melted and the bottom is crisp.
Stretching the Neapolitan Pizza Dough
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Place the dough ball right into a bowl of high quality semolina.
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Press from the centre outward utilizing your fingertips, pushing the fuel towards the sides. Don’t press the rim.
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Flip the dough and repeat on the opposite aspect.
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Switch the dough onto a pizza peel. Stretch it by gently slapping the dough on the peel, or elevate it onto your knuckles and rotate it, letting gravity gently stretch it into form.
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Place the dough on the peel with the graceful aspect dealing with up and the tough aspect dealing with down.
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Unfold the tomato sauce from the centre outward, leaving the rim clear.
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Tear basil leaves by hand and scatter over the sauce. Add grated Pecorino, then place the mozzarella to cowl the leaves. End with a beneficiant drizzle of EVOO.
Cooking the Neapolitan Pizza
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Preheat your pizza oven to 400°C (750°F).
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Bake for about 90 seconds, turning as wanted till the crust is puffed and evenly charred beneath.
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Take away from the oven.
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Now that you just’ve seen how one dough makes each Neapolitan and Roman pizza, listed below are extra recipes to discover every type.
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QUICK PIZZA DOUGH FOR AUTHENTIC NEAPOLITAN PIZZA– In simply three hours, this fast Neapolitan dough creates a light-weight, ethereal crust with these basic leopard spots beneath. Due to this recipe, you may take pleasure in true pizzeria-style pizza at house with out the lengthy wait.
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ROMAN STYLE, PIZZA DOUGH RECIPE – This straightforward Roman-style pizza dough creates a thick, ethereal base with a crisp golden backside, baked completely in a tray. In consequence, it’s easy, dependable, and very best for sharing.
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