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.
BASIC PIZZA DOUGH
Provided by Food Network Kitchen
Time 2h10m
Yield two 1-pound dough balls
Number Of Ingredients 5
Steps:
- Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
NEAPOLITAN STYLE PIZZA DOUGH
Provided by Food Network
Time 3h40m
Yield 4, 9 to 10 inch pizzas
Number Of Ingredients 6
Steps:
- 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.
EASY PEEZY PIZZA DOUGH (BREAD MACHINE PIZZA DOUGH)
This is a really easy way to make a good "yeasty" pizza dough! As well as using this recipe for when I'm making pizza, I also use it for when I'm making a focaccia or a calzone. (The preparation time I have given includes the time it takes to make the dough in the machine and the time it takes for the pizza dough to proof - after removing it from the bread machine, 30 minutes.)
Provided by Karin...
Categories One Dish Meal
Time 3h15m
Yield 1-2 pizzas
Number Of Ingredients 7
Steps:
- SOME PIZZA TOPPING IDEAS.
- Caramelised onions and roasted garlic.
- Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!).
- Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.
- Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!
- Cranberry jelly, shredded chicken, sliced Brie!
- Mozzarella cheese, shredded chicken and sliced avocado!
- THE BREAD.
- Place all the above ingredients in the order I have listed into the bread machine.
- Select the dough cycle and press start!
- When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil.
- Cover and leave to rise in a warm place for about 1/2 an hour.
- Knead the risen dough lightly.
- To shape and bake: roll the dough into a circle.
- Place on well greased baking tray or pizza pan.
- Then add a topping of your choice and bake at 225'C.
- NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!
NEAPOLITAN PIZZA DOUGH
I like this recipe because it's simple. Throw everything in the mixer for 8 minutes, come back in 15 and make your pizza.
Provided by Sprocket30
Categories Lunch/Snacks
Time 35m
Yield 2 10 inch pizzas
Number Of Ingredients 6
Steps:
- Add flour, salt, sugar, and yeast to mixing bowl. Using a dough hook, turn mixer on low for 1 minute to mix ingredients together. (You can add additional flavoring ingredients too, such as 1 tbsp basil or oregano -- be creative.).
- Add olive oil. Turn mixer on low speed and slowly start to add the water in 1 ounce increments. The dough should clean the sides of the bowl after about a minute or two of mixing. Mix for about 8 minutes.
- Let the dough rest for about 15 minutes.
- Roll and stretch the dough until very thin, add any desired toppings, and bake @ 475 until golden brown.
Nutrition Facts : Calories 419, Fat 8.3, SaturatedFat 1.2, Sodium 1389.7, Carbohydrate 74.1, Fiber 3.5, Sugar 2, Protein 11
More about "basic neapolitan pizza dough food"
PERFECT NEAPOLITAN PIZZA DOUGH RECIPE - THOMAS MCNAUGHTON
Web Jun 9, 2017 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 …
From foodandwine.com
From foodandwine.com
- 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 it’s 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.
BASIC NEAPOLITAN PIZZA DOUGH RECIPE - SERIOUS EATS
Web Jul 10, 2012 Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and …
From seriouseats.com
4.7/5 (20)Total Time 58 hrs 10 minsCategory Bread, PizzaCalories 131 per serving
From seriouseats.com
4.7/5 (20)Total Time 58 hrs 10 minsCategory Bread, PizzaCalories 131 per serving
NEAPOLITAN PIZZA BASE | JAMIE OLIVER RECIPES
Web Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually …
From jamieoliver.com
From jamieoliver.com
HOMEMADE NEAPOLITAN-STYLE PIZZA RECIPE - THE SPRUCE …
Web Dec 22, 2022 Lightly flour a pizza peel making sure to cover where the dough will sit. Place one rolled-out piece of dough onto the peel and shake gently to ensure that the dough is not sticking. Spread about 1/3 cup of …
From thespruceeats.com
From thespruceeats.com
PIZZA DOUGH — BASICS WITH BABISH
Web Oct 15, 2020 Neapolitan Pizza. 850 g bread flour. 12 g instant yeast . 550 g water. ... Apply the pureed tomatoes and mozzarella cheese very sparingly on top of the pizza …
From basicswithbabish.co
From basicswithbabish.co
DOUGH STILL GOOD…? : R/NEAPOLITANPIZZA - REDDIT.COM
Web Glossary. If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method …
From reddit.com
From reddit.com
HOW TO MAKE PIZZA DOUGH – PERFECT NEAPOLITAN PIZZA
Web Apr 22, 2020 Transfer the pizza into the oven (be careful!) and cook for 10-15 minutes. Cooking time will depend on how hot the oven gets. Look for a golden brown crust and a …
From grandbaby-cakes.com
From grandbaby-cakes.com
GIADA'S FAMOUS PIZZA DOUGH – GIADZY
Web Place the dough in a bowl that is coated in olive oil. Cover with a towel and allow to sit in a warm place for 1 hour or until doubled in size. Knock down the dough and cut into 4 …
From giadzy.com
From giadzy.com
HACKER-FREE NEAPOLITAN PIZZA FOR A HOME KITCHEN RECIPE - SERIOUS …
Web Dec 5, 2022 Allow the excess water to drain out for at least 10 minutes. Transfer 1 ball of dough to a medium bowl filled with flour and flip to coat. Lift it and gently pat off excess …
From seriouseats.com
From seriouseats.com
AUTHENTIC NEAPOLITAN PIZZA DOUGH RECIPE: NEAPOLITAN PIZZA 101
Web Step 1) In a medium bowl dissolve salt in water. Add the yeast and mix well, ensuring it has completely dissolved with no clumps. Step 2) Slowly add flour to your mixture by adding …
From brooklyncraftpizza.com
From brooklyncraftpizza.com
NEAPOLITAN PIZZA RECIPES ON TRIVET RECIPES: A RECIPE SHARING SITE FOR ...
Web Sourdough Pizza Dough (no Yeast) notjustfood.blog. Naturally leavened pizza dough is a great way to make delicious and flavorful pizza without the use of yeast. The process is …
From trivet.recipes
From trivet.recipes
BASIC NEW YORK-STYLE PIZZA DOUGH RECIPE - SERIOUS EATS
Web Apr 3, 2020 Directions. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until …
From seriouseats.com
From seriouseats.com
THE PIZZA LAB: THREE DOUGHS TO KNOW - SERIOUS EATS
Web Nov 1, 2019 Few ingredients and blazing hot temperatures in excess of 900°F mean that the slightest mistakes will amplify in the finished product. Producing a perfect Neapolitan …
From seriouseats.com
From seriouseats.com
MAKING A GREAT PIZZA FOR A RESTAURANT: THE SCIENCE OF PERFECT PIZZA …
Web Mar 22, 2023 Knowing how to make pizza dough is a basic requirement for any decent pizza restaurant that aspires to earn its customers’ affection. ... the “Secret” of …
From modalita.com
From modalita.com
HOW TO MAKE NEAPOLITAN PIZZA DOUGH LIKE WORLD BEST PIZZA CHEF
Web May 31, 2020 To make authentic Neapolitan pizza, get your mixing bowl, pour in 600ml of water and add 30g salt. Mix this well using your hand to help dissolve the salt. Add 100g …
From vincenzosplate.com
From vincenzosplate.com
HOW TO MAKE PIZZA LIKE A NEAPOLITAN MASTER - BBC TRAVEL
Web Apr 17, 2020 3g fresh brewer's yeast. 9g salt. In a large bowl, dissolve the yeast in the cold tap water, and then mix in about two-thirds of the flour with a big spoon until a …
From bbc.com
From bbc.com
NEAPOLITAN-STYLE PIZZA RECIPE - BBC FOOD
Web Method. Preheat the oven to 250C/500F/Gas 9. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour.
From bbc.co.uk
From bbc.co.uk
EASY NO KNEAD NEAPOLITAN PIZZA DOUGH | STEP BY STEP WITH PICTURES
Web Method. Roughly mix the ingredients in a large mixing bowl to form a shaggy mass of dough. Cover with cling film and leave to autolyse (rest) for 1 hour. Stretch and fold the …
From mypizzacorner.com
From mypizzacorner.com
EASY AUTHENTIC NEAPOLITAN PIZZA DOUGH RECIPE - MY SLICE OF PIZZA
Web Mar 30, 2022 Making Authentic Neapolitan Pizza Dough. Get yourself a large bowl and pour in all of the water. The water should be cold. If it’s too hot it will kill the yeast. Add …
From mysliceofpizza.com
From mysliceofpizza.com
PIZZA DOUGH RECIPES | BBC GOOD FOOD
Web Try this easy no yeast recipe for pizza dough using just flour, baking powder, salt and oil. Recipe by Helen Hurrell, mum of BBC Good Food member Eleanor. Gluten-free pizza …
From bbcgoodfood.com
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love