Neapolitan Style Pizza Dough

Total Time:
3 hr 40 min
Prep:
3 hr 30 min
Cook:
10 min

Yield:
4, 9 to 10 inch pizzas
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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