Entrees

Neapolitan-Style Pizza Dough

Makes dough for two 10- to 12-inch pizzas

Neapolitan-Style Pizza Dough

Makes dough for two 10- to 12-inch pizzas

The original in pizza simple ingredients and patience add up to a delicious pizza base.

Nutritional information per serving (based on 16 servings):Calories 129 (0% from fat)
carb. 28g
pro. 4g
fat 0g
sat. fat 0gchol. 0mg
sod. 401mg
calc. 1mg
fiber 1g

Ingredients

  • 1cup water, room temperature
  • 2½ cups bread flour
  • 1½teaspoons kosher salt
  • 1teaspoon instant or active dry yeast*
  • pinch granulated sugar (optional);

Preparation

  1. 1. Put the water in the mixing bowl of a stand mixer fitted with
  2. the dough hook.
  3. 2. Add the flour, yeast, and sugar if using. Turn the stand mixer
  4. on to the lowest speed, and mix until a ball of dough forms.
  5. 3. After the mixture forms a ball, continue to knead on the lowest
  6. speed for 10 minutes.
  7. 4. Transfer the dough to a large stainless-steel bowl and cover
  8. with plastic wrap. Allow to ferment at room temperature for
  9. about 4 hours.
  10. 5. Divide the dough into two equal portions, and shape each into
  11. a smooth, rounded ball. Place the dough in a clean bowl with
  12. enough room for each piece to expand without touching. Cover
  13. tightly and refrigerate for at least 24 hours and up to 3 days.
  14. 6. When ready to use, remove from the refrigerator and let sit at
  15. room temperature at least 1 hour before shaping into a crust.
  16. Insider's tip: Although not a traditional ingredient, a pinch of
  17. sugar gives your pizza optimal "leopard spotting" when baked.
  18. *If using instant yeast, prepare as this recipe is written. If using
  19. active dry yeast it must be proofed in warm (105°F-110°F)
  20. water first. Sprinkle the yeast into the warm water and once it
  21. gets foamy, it is ready to use. All other dry ingredients can be
  22. mixed as written above

This recipe was prepared with