NEAPOLITAN-STYLE PIZZA DOUGH WITH GARLIC AND ITALIAN SEASONINGS
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
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
Make and share this Neapolitan-Style Pizza Dough recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 3h30m
Yield 4 9- to 10-inch pizzas
Number Of Ingredients 6
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.
Nutrition Facts : Calories 411.3, Fat 1.1, SaturatedFat 0.2, Sodium 1167, Carbohydrate 86.7, Fiber 2.9, Sugar 0.3, Protein 11.3
AMERICAN STYLE "NEAPOLITAN" PIZZA DOUGH
This is a recipe from Peter Reinhart, my hero of bread making. Comes out so nice. He advises to remember the hotter the oven, the better the pizza dough- use a convection if you have it. Serving size is a guess, depending on how it's cut.
Provided by Bonnie G 2
Categories Low Cholesterol
Time 25m
Yield 2 pizza dough, 8 serving(s)
Number Of Ingredients 6
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.
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- As soon as all the flour has thoroughly been incorporated with the wet ingredients, transfer the dough on a lightly floured work surface. You will notice that the dough will be a bit sticky.
- Now it is time to knead the dough with your hands for a good 10 minutes. The consistency of the dough will be tacky but not sticky. You will notice a shiny, smooth and supple consistency.
- Place the dough into a container and cover it with either plastic wrap, a damp cloth, or a fitted lid.
- Allow the dough to rest and rise at room temperature for about 5 to 8 hours in a draft free area of your kitchen.
- Once the dough has doubled in size transfer it on a lightly dusted work surface and divide it into 250 grams portions.
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