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
carb. 28g
pro. 4g
fat 0g
sat. fat 0gchol. 0mg
sod. 401mg
calc. 1mg
fiber 1g
Ingredients
- 1 cup water, room temperature
- 2½ cups bread flour
- 1½ teaspoons kosher salt
- 1 teaspoon instant or active dry yeast*
- pinch granulated sugar (optional);
Preparation
- Put the water in the mixing bowl of a stand mixer fitted with the dough hook.
- Add the flour, yeast, and sugar if using. Turn the stand mixer on to the lowest speed, and mix until a ball of dough forms.
- After the mixture forms a ball, continue to knead on the lowest speed for 10 minutes.
- Transfer the dough to a large stainless-steel bowl and cover with plastic wrap. Allow to ferment at room temperature for about 4 hours.
- Divide the dough into two equal portions, and shape each into a smooth, rounded ball. Place the dough in a clean bowl with enough room for each piece to expand without touching. Cover tightly and refrigerate for at least 24 hours and up to 3 days.
- When ready to use, remove from the refrigerator and let sit at room temperature at least 1 hour before shaping into a crust. Insider's tip: Although not a traditional ingredient, a pinch of sugar gives your pizza optimal "leopard spotting" when baked.
*If using instant yeast, prepare as this recipe is written. If using active dry yeast it must be proofed in warm (105°F-110°F) water first. Sprinkle the yeast into the warm water and once it gets foamy, it is ready to use. All other dry ingredients can be mixed as written above
