Neapolitan Dough Recipe (À La Forcella) – a delicious recipe with water, salt, yeast, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine water and salt in the bowl of a stand mixer and whisk until dissolved. Add yeast and whisk to combine.
2
Using dough hook attachment, slowly add flour to wet mixture with mixer on low. Knead for five minutes. The dough should be soft, but not sticky, just barely clinging to the bottom of the bowl (add more flour or water as necessary to adjust). Cover bowl tightly with plastic and allow to rise for 1 hour at room temperature.
3
Turn dough out onto lightly floured surface and divide into about 12 even balls of about 120 grams each.
4
Transfer balls to a covered container, spacing them a few inches apart. Allow to rise for 4 hours at warm room temperature.
774
kcal
Calories
2
g
Fat
162
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/2 liter water, 25 grams salt, 3 grams yeast, 850 grams flour.
Yes, Neapolitan Dough Recipe (À La Forcella) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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