The Neapolitan pizza is a staple of Italian cuisine and one of the most beloved dishes in the world. With its thin, chewy crust and rich, flavorful toppings, it's no wonder why this classic dish has endured for centuries. But what really sets the Neapolitan pizza apart from other pizzas is its dough. Neapolitan pizza dough is made with only a few simple ingredients, but it takes skill and finesse to create the perfect dough for the perfect pie.
The history of the Neapolitan pizza dates back to the 18th century when pizza first began to gain popularity in Italy. It was developed by the people of Naples, who used the same ingredients that are still used today: flour, water, salt, yeast, and olive oil. The dough is typically rolled out thinly and stretched by hand. This creates a thin, chewy crust that is the hallmark of the Neapolitan pizza. Over the centuries, the recipe for the dough has remained largely unchanged, but there are some modern variations that have become popular over time. In this article, we'll explore the traditional Neapolitan pizza dough recipe and discuss the tips and tricks to make it just right.
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