Neapolitan-Style Pizza Dough

Neapolitan-Style Pizza Dough
Yields 4
  1. 1 teaspoon active dry yeast
  2. 1 1/4 cups warm water (105-115 degrees)
  3. 1 cup cake flour
  4. 2 1/2-3 cups unbleached all-purpose flour
  5. 2 teaspoons salt
  6. Olive oil for the bowl
  1. Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
  2. 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.
  3. 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 bulk, about 1 1/2 hours.
  4. 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.
  5. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60-90 minutes, or until doubled.
  6. Thirty to sixty minutes before baking the pizzas, place a baking stone on a rack in the lowest level of the oven. Turn the oven to the maximum temperature, 500 or 550 degrees.
  7. Shape and bake the pizzas with your choice of toppings.
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