Recipe courtesy of Michele Scicolone
Neapolitan Style Pizza Dough
- Level: Easy
- Yield: 4, 9 to 10 inch pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 349
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 176
- Total: 3 hr 40 min
- Prep: 3 hr 30 min
- Cook: 10 min
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.