Food recipes
Neapolitan Pizza Dough
Neapolitan Pizza Dough Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, yeast, baker's, active dry water, bottled, generic Directions: Combine flour, salt, yeast in a large bowl a...
Neapolitan Pizza Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Combine flour, salt, yeast in a large bowl and mix until homogeneous.
Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
Turn dough out onto lightly floured surface and divide into 270g even balls.
Place each in a covered quart-sized deli container or in a zipper-lock freezer bag.
Place in refrigerator and allow to rise at least 2 more days, and up to 4.
Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit).
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Combine flour, salt, yeast in a large bowl and mix until homogeneous.
Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl.
Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
Turn dough out onto lightly floured surface and divide into 270g even balls.
Place each in a covered quart-sized deli container or in a zipper-lock freezer bag.
Place in refrigerator and allow to rise at least 2 more days, and up to 4.
Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit).