Neapolitan Style Pizza Dough With Garlic And Italian Seasonings Recipes

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NEAPOLITAN-STYLE PIZZA DOUGH WITH GARLIC AND ITALIAN SEASONINGS



Neapolitan-Style Pizza Dough with Garlic and Italian Seasonings image

Neapolitan-style pizza dough variation makes 2 12-ounce pizzas. Apply your sauce, cheese, toppings, and a final spread of cheese to tie it all together.

Provided by Tony Conti

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h45m

Yield 12

Number Of Ingredients 8

3 cups unbleached all-purpose flour (such as King Arthur®), or as needed
1 ¼ teaspoons salt
½ teaspoon fast-rising dry yeast
1 ½ cups ice water, or as needed
2 tablespoons olive oil
1 tablespoon granulated garlic
1 tablespoon Italian seasoning
½ teaspoon olive oil

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.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.7 g, Fat 2.8 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 244.1 mg

NEAPOLITAN STYLE PIZZA DOUGH



Neapolitan Style Pizza Dough image

Provided by Food Network

Time 3h40m

Yield 4, 9 to 10 inch pizzas

Number Of Ingredients 6

1 teaspoon active dry yeast
1 1/4 cups warm water (105 to 115 degrees F)
1 cup cake flour (not self rising)
2 1/2 to 3 cups all purpose flour
2 teaspoons salt
Olive oil for the bowl

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.

NEAPOLITAN-STYLE PIZZA DOUGH WITH GARLIC AND ITALIAN SEASONINGS



Neapolitan-Style Pizza Dough with Garlic and Italian Seasonings image

Neapolitan-style pizza dough variation makes 2 12-ounce pizzas. Apply your sauce, cheese, toppings, and a final spread of cheese to tie it all together.

Provided by Tony Conti

Categories     Pizza Dough and Crusts

Time 1h45m

Yield 12

Number Of Ingredients 8

3 cups unbleached all-purpose flour (such as King Arthur®), or as needed
1 ¼ teaspoons salt
½ teaspoon fast-rising dry yeast
1 ½ cups ice water, or as needed
2 tablespoons olive oil
1 tablespoon granulated garlic
1 tablespoon Italian seasoning
½ teaspoon olive oil

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.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.7 g, Fat 2.8 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 244.1 mg

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