Food recipes
Perfect Neapolitan Pizza Dough
Perfect Neapolitan Pizza Dough Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry water, bottled, generic salt, table Directions: Lightly dust a large bowl with flour...
Perfect Neapolitan Pizza Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
Directions:
Lightly dust a large bowl with flour.
In a small bowl, whisk the yeast with 1/4 cup of the water and let stand until foamy, about 5 minutes.
In a stand mixer fitted with the dough hook, combine the 1 3/4 pounds of flour with the yeast mixture and the remaining 1 3/4 cups of water and mix at low speed for 1 minute.
Increase the speed to medium and mix until all of the flour is incorporated, about 4 minutes.
Add the salt and mix at medium speed until a soft, smooth dough forms, about 5 minutes longer.
Scrape the dough out onto a lightly floured work surface and form it into a large ball.
Transfer the dough to the prepared bowl and cover the bowl securely with plastic wrap so that its airtight.
Let the dough stand in a warm place until it has doubled in bulk, about 8 hours.
Refrigerate the dough for at least 8 hours or overnight.
Let the pizza dough return to room temperature in the bowl, about 2 hours.
Lightly dust 2 large baking sheets with flour.
Scrape the dough out onto a lightly floured work surface and punch it down.
Using a sharp knife, cut the dough into 5 even pieces.
Form the pieces into balls and transfer them to the prepared baking sheets.
Using the tip of a paring knife, gently pop any air bubbles on the surface of each ball.
Securely cover the dough balls by sliding each baking sheet into a clean 13-gallon plastic kitchen bag and tying them closed.
Let the dough stand in a warm place until it has a little more than doubled in bulk, about 8 hours.
Refrigerate the dough for at least 8 hours or overnight.
Set a pizza stone on a rack in the top third of the oven.
Preheat the oven to 500 for at least 45 minutes.
Meanwhile, remove the baking sheets from the refrigerator and let the dough stand for 20 minutes.
Working on a floured surface and using your fingers, press and stretch a dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge.
Transfer the dough to a lightly floured pizza peel.
Add toppings to the dough as desired, making sure to leave a 1-inch border around the edge.
Turn the oven to broil for 5 minutes, then return it to 500.
Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible.
Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
Repeat with the remaining pizza dough and toppings.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
Directions:
Lightly dust a large bowl with flour.
In a small bowl, whisk the yeast with 1/4 cup of the water and let stand until foamy, about 5 minutes.
In a stand mixer fitted with the dough hook, combine the 1 3/4 pounds of flour with the yeast mixture and the remaining 1 3/4 cups of water and mix at low speed for 1 minute.
Increase the speed to medium and mix until all of the flour is incorporated, about 4 minutes.
Add the salt and mix at medium speed until a soft, smooth dough forms, about 5 minutes longer.
Scrape the dough out onto a lightly floured work surface and form it into a large ball.
Transfer the dough to the prepared bowl and cover the bowl securely with plastic wrap so that its airtight.
Let the dough stand in a warm place until it has doubled in bulk, about 8 hours.
Refrigerate the dough for at least 8 hours or overnight.
Let the pizza dough return to room temperature in the bowl, about 2 hours.
Lightly dust 2 large baking sheets with flour.
Scrape the dough out onto a lightly floured work surface and punch it down.
Using a sharp knife, cut the dough into 5 even pieces.
Form the pieces into balls and transfer them to the prepared baking sheets.
Using the tip of a paring knife, gently pop any air bubbles on the surface of each ball.
Securely cover the dough balls by sliding each baking sheet into a clean 13-gallon plastic kitchen bag and tying them closed.
Let the dough stand in a warm place until it has a little more than doubled in bulk, about 8 hours.
Refrigerate the dough for at least 8 hours or overnight.
Set a pizza stone on a rack in the top third of the oven.
Preheat the oven to 500 for at least 45 minutes.
Meanwhile, remove the baking sheets from the refrigerator and let the dough stand for 20 minutes.
Working on a floured surface and using your fingers, press and stretch a dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge.
Transfer the dough to a lightly floured pizza peel.
Add toppings to the dough as desired, making sure to leave a 1-inch border around the edge.
Turn the oven to broil for 5 minutes, then return it to 500.
Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible.
Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
Repeat with the remaining pizza dough and toppings.