Authentic Neapolitan Pizza Dough Food
NEAPOLITAN PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the dough: Combine the warm water and yeast in a small bowl, stirring to dissolve the yeast. Combine the flour and salt in a medium bowl. Add the yeast mixture to the flour and stir to make a shaggy dough. (The dough should be tacky. If it feels too wet and sticky, add flour, 1 tablespoon at a time; if it's too stiff, add a little water.) Transfer to a lightly oiled surface and knead until smooth and elastic, about 3 minutes. Place an inverted bowl over the dough and let rise slightly, 30 minutes. Divide the dough into 4 pieces and form each into a ball; arrange 3 inches apart on a lightly oiled baking sheet. Rub the tops of the dough lightly with olive oil and cover the baking sheet with plastic wrap. Refrigerate overnight.
- Remove the dough from the refrigerator about 2 hours before baking; let sit, covered, until ready to use. One hour before baking, put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 500 degrees F (or 550 degrees F if your oven goes that high).
- Make the sauce: Combine the tomatoes and their juices with 1 teaspoon salt in a blender; blend until smooth.
- Generously sprinkle a pizza peel or an inverted baking sheet with cornmeal. Place 1 ball of dough upside down on the cornmeal using floured hands. Gently pull the dough into an 8- to 10-inch circle, reflouring your hands as needed and being careful not to deflate the dough. Spread about 1/4 cup tomato sauce on the crust; top with one-quarter of the mozzarella. Drizzle with 1 to 2 teaspoons olive oil and season with salt.
- Slide the pizza onto the hot stone and bake until the crust is dark golden brown and the cheese is bubbling, 7 to 9 minutes. Transfer to a cutting board and sprinkle with basil. Let cool 2 minutes before slicing. Repeat to make 3 more pizzas.
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- Place all the dry ingredients in a bowl and mix together. Make a well and pour in the water. Stir just until everything is thoroughly mixed into a slightly sticky dough. Cover with cling wrap and let rise for approximately 18 hours, or until doubled in size.
- Place all ingredients in a bowl and mix well. Taste for saltiness, adding more if necessary. If you accidentally add too much salt, just add more tomatoes. (Use an immersion blender to puree the tomatoes.)
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