Naples Style Pizza Dough Pasta Da Pizza Recipes

NAPLES-STYLE PIZZA DOUGH

Steps:

• Combine sugar, olive oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook.
• Let sit until foamy, about 8-10 minutes.
• Mix flour and salt in a bowl.
• With motor running, slowly add flour mixture.
• Mix until a smooth dough forms, about 8-10 minutes.
• Transfer dough to a greased baking sheet.
• Cover with plastic wrap.
• Let sit at room temperature 1 hour.
• Divide dough into 4 balls.
• Transfer to a greased 9 inch by 13 inch dish.
• Brush tops with olive oil.
• Cover with plastic wrap.
• Refrigerate for 48 hours. Makes four 12 oz balls.

NAPLES-STYLE PIZZA DOUGH (PASTA DA PIZZA)

Steps:

• 1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour. 2. Divide dough into 4 balls; transfer to a greased 9" x 13" dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours. TO BAKE PIZZA: set oven broiler to highest temperature and place the baking stone as close to the broiler as possible A perfect neapolitan crust requires a very gentle approach. 1. First, dust the dough in fine semolina so it doesn't stick to your fingers. 2. Then using your fingertips, press the dough outward from the center, working in a clockwise motion, spiraling gradually outward until you get within one to two inches of the edge; this edge will become the crust (italians call it the cornicione) 3. to stretch the dough while ensuring the crust remains airy, pick up the dough by the crust using both hands. As if holding the top of a steering wheel, rotate the dough, passing it from one hand to the next, as though you were turning the wheel. 4. taking care not to compress the dough, continue to pass it from one hand to the other, gravity will help if fall and stretch naturally. 5. stop when the center of the dough is stretched to about 1/8" thick and the diameter is about 6" across. 6. top with toppings and get it in the oven. it should bake in about 2 minutes.

PIZZA FROM NAPLES: PIZZA ALLA NEAPOLETANA

Steps:

• Preheat oven 450 degrees F.
• Dissolve yeast in water. Pour flour into a mound onto the counter. Add dissolved yeast, salt, and olive oil to center. Work in flour from outside into liquid with fork until it resembles a dough. Work in rest of flour by hand. Leave 1 tablespoon flour unincorporated. Place dough in bowl. Sprinkle with leftover flour. Cover with dishtowel. Let rest for about 1 hour at room temperature, until double in size.
• Pass tomatoes through food mill using smallest holes into small bowl. Set aside.
• When dough is ready, place heavy aluminum foil on a pizza board. Oil it with 1 tablespoon olive oil. Spread dough on foil, using fingertips to about 16 inches by 14 inches. Spread on pureed tomatoes. Sprinkle on mozzarella. Distribute anchovies and capers. Add salt, pepper, and oregano. Drizzle on remaining 1 1/2 tablespoons olive oil.
• Bake on middle shelf for 35 minutes or until crisp. Remove. Slice and serve.

NEAPOLITAN-STYLE PIZZA DOUGH

Steps:

• Sprinkle the yeast over the water (in a bowl); let stand 1 minute, or until the yeast is creamy; stir until the yeast dissolves.
• In a large bowl, combine the cake flour, 2 ½ cups all-purpose flour, and the salt.
• Add the yeast mixture to the flour; 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 a large bowl with oil; place the dough in the bowl, turning it to oil the top.
• Cover with plastic wrap; place in a warm, draft-free place and let rise until doubled in size, about 1 ½ hours.
• Flatten 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 floured surface and cover each with plastic wrap, allowing room for the dough to expand; let rise 60-90 minutes, or until doubled.
• Shape and bake the pizzas as directed.