Basic Neapolitan Pizza Dough Recipes

NEAPOLITAN STYLE PIZZA DOUGH

Steps:

• Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
• In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
• Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 1/2 hours.
• Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 to 90 minutes, or until doubled.
• Thirty to sixty minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to the maximum temperature, 500 to 550 degrees F.
• Shape and bake pizzas in desired fashion.

AMERICAN STYLE "NEAPOLITAN" PIZZA DOUGH

Steps:

• If mixing by hand, add all dry ingredients to mixing bowl and stir to distrubute.
• Add all liquid ingredients, including oil, water and yeast water.
• Use a large spoon and stir until all ingredients are evenly distrubuted and fully hydreated - all flour should be absorbed.
• If using electric mix use paddle attachement and mix on slow speed for 1 minute or until all ingredients are evenly distributed and fully hydrated - all flour absorbed.
• Let dough rest 1-5 minutes and then mix on medium low (or continue mixing with large spoon) for one additional minute.
• Add more water or flour, a little at a time as needed.
• Dough should be soft, supple and tacky to the touch, even slightly sticky.
• Rub some olive oil on work surfact to make an oil slick about 1 foot in diameter and transfer dough to the oiled surface.
• Rub some oil on bowl scraper of spatula to prevent sticking and a little on your hands.
• Stretch and fold dough, and fold into a ball.
• Cover dough, still on oil slick, with a clean bowl.
• Perform three more stretch and folds, at 5 minute intervals.
• Rub more oil on work surface, as needed to prevent sticking.
• After each stretch and fold dough will become firmer, less sticky and bouncier.
• After final stretch and fold put pizza dough into oiled bowl, large enough to contain it when doubles in sie,.
• Cover bowl with plastic wrap and place in refrigerator.
• The dough will be good up to three days.
• NOTE: You may also divide it into desired pizza sizes, from dough balls, and place each ball into an oiled freezer bag, seal, and freeze. These will keep for up to three months.

NEAPOLITAN PIZZA DOUGH

Steps:

• Add flour, salt, sugar, and yeast to mixing bowl. Using a dough hook, turn mixer on low for 1 minute to mix ingredients together. (You can add additional flavoring ingredients too, such as 1 tbsp basil or oregano -- be creative.).
• Add olive oil. Turn mixer on low speed and slowly start to add the water in 1 ounce increments. The dough should clean the sides of the bowl after about a minute or two of mixing. Mix for about 8 minutes.
• Let the dough rest for about 15 minutes.
• Roll and stretch the dough until very thin, add any desired toppings, and bake @ 475 until golden brown.

BASIC NEAPOLITAN PIZZA DOUGH

Steps:

• Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours. 2 Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

NEAPOLITAN-STYLE PIZZA DOUGH WITH GARLIC AND ITALIAN SEASONINGS

Steps:

• In a large bowl, mix the flour, salt, and yeast until thoroughly combined. Mix in ice water, scraping the bowl as you mix, until all the flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn the dough out onto a floured work surface, and knead until the dough is firm but slightly sticky, mixing in more flour if needed. Knead the granulated garlic and Italian seasoning into the dough. (The kneading step can be done in a bread machine set on the Dough setting.)
• Form the dough into a round, and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil, cover the bowl with plastic wrap, and allow the dough to rise until double, 1 to 2 hours. Punch down the dough, and cut in half. Form each half into a 12-inch pizza crust, and place on pizza pans.
• Move a rack to the bottom position in oven, and preheat oven to 450 degrees F (230 degrees C).
• Bake the pizza crusts on the bottom rack just until firm, 3 to 7 minutes. Allow the crusts to cool for about 10 minutes before topping with sauce, cheese, or other desired ingredients and returning to oven to bake.