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.
NEAPOLITAN-STYLE PIZZA DOUGH WITH GARLIC AND ITALIAN SEASONINGS
Neapolitan-style pizza dough variation makes 2 12-ounce pizzas. Apply your sauce, cheese, toppings, and a final spread of cheese to tie it all together.
Provided by Tony Conti
Categories Bread Pizza Dough and Crust Recipes
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, mix the flour, salt, and yeast until thoroughly combined. Mix in ice water, scraping the bowl as you mix, until all the flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn the dough out onto a floured work surface, and knead until the dough is firm but slightly sticky, mixing in more flour if needed. Knead the granulated garlic and Italian seasoning into the dough. (The kneading step can be done in a bread machine set on the Dough setting.)
- Form the dough into a round, and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil, cover the bowl with plastic wrap, and allow the dough to rise until double, 1 to 2 hours. Punch down the dough, and cut in half. Form each half into a 12-inch pizza crust, and place on pizza pans.
- Move a rack to the bottom position in oven, and preheat oven to 450 degrees F (230 degrees C).
- Bake the pizza crusts on the bottom rack just until firm, 3 to 7 minutes. Allow the crusts to cool for about 10 minutes before topping with sauce, cheese, or other desired ingredients and returning to oven to bake.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.7 g, Fat 2.8 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 244.1 mg
NEAPOLITAN-STYLE PIZZA DOUGH
Make and share this Neapolitan-Style Pizza Dough recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 3h30m
Yield 4 9- to 10-inch pizzas
Number Of Ingredients 6
Steps:
- Sprinkle the yeast over the water (in a bowl); let stand 1 minute, or until the yeast is creamy; stir until the yeast dissolves.
- In a large bowl, combine the cake flour, 2 ½ cups all-purpose flour, and the salt.
- Add the yeast mixture to the flour; 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 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 size, about 1 ½ hours.
- Flatten 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 floured surface and cover each with plastic wrap, allowing room for the dough to expand; let rise 60-90 minutes, or until doubled.
- Shape and bake the pizzas as directed.
Nutrition Facts : Calories 411.3, Fat 1.1, SaturatedFat 0.2, Sodium 1167, Carbohydrate 86.7, Fiber 2.9, Sugar 0.3, Protein 11.3
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 "neapolitan pizza dough recipe type 00 flour food"
PERFECT NEAPOLITAN PIZZA DOUGH RECIPE - FOOD & WINE
From foodandwine.com
1/5 Total Time 1 hr 15 minsServings 5
- 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.
NEAPOLITAN-STYLE PIZZA CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (64)Calories 50 per servingTotal Time 24 hrs
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.
- Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours.
- After being kneaded (left) this dough probably won't double in size; instead it will simply become a bit puffy (right).
- Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. The position of the rack is important, particularly if you're using parchment paper — too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. , Divide the dough in half. Working with one piece at a time, transfer the dough to a well-floured surface.
NEAPOLITAN PIZZA DOUGH RECIPE | FONTANA FORNI
From fontanaforniusa.com
- As soon as all the flour has thoroughly been incorporated with the wet ingredients, transfer the dough on a lightly floured work surface. You will notice that the dough will be a bit sticky.
- Now it is time to knead the dough with your hands for a good 10 minutes. The consistency of the dough will be tacky but not sticky. You will notice a shiny, smooth and supple consistency.
- Place the dough into a container and cover it with either plastic wrap, a damp cloth, or a fitted lid.
- Allow the dough to rest and rise at room temperature for about 5 to 8 hours in a draft free area of your kitchen.
- Once the dough has doubled in size transfer it on a lightly dusted work surface and divide it into 250 grams portions.
- Shape the dough into dough balls, as shown in the video, and set them into dough trays.
00 FLOUR PIZZA DOUGH RECIPE - THERESCIPES.INFO
From therecipes.info
00-STYLE PIZZA FLOUR : CANADIAN MILLED. RELIABLE SUPPLY.
From ardentmills.ca
HOW TO MAKE NEAPOLITAN-STYLE PIZZA AT HOME - KING ARTHUR BAKING
From kingarthurbaking.com
NAPOLI PIZZA DOUGH RECIPE WITH 00 FLOUR
From therecipes.info
DOUBLE 00 PIZZA - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE PIZZA WITH ITALIAN 00 FLOUR - ITALIAN FOOD ONLINE STORE
From italianfoodonlinestore.com
AUTHENTIC NEAPOLITAN PIZZA DOUGH RECIPE: NEAPOLITAN …
From brooklyncraftpizza.com
24 HOUR COLD FERMENTED NEAPOLITAN PIZZA DOUGH - PALA PIZZA
From palapizza.com
NEAPOLITAN PIZZA: THE ULTIMATE GUIDE - THE PIZZA HEAVEN
From thepizzaheaven.com
AUTHENTIC NEAPOLITAN PIZZA DOUGH RECIPE - BRICK OVEN PIZZA - BLOOM
From bebraveandbloom.com
21 BEST NEAPOLITAN STYLE PIZZA DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
HOW TO DO THE AUTHENTIC NEAPOLITAN PIZZA DOUGH | ITALIANPOT
From italianpot.com
NEAPOLITAN PIZZA DOUGH RECIPE BY WEIGHT - FOOD NEWS
From foodnewsnews.com
TIPO 00 FLOUR PIZZA DOUGH RECIPE: TENDER, CRISPY & DELICIOUS
From thekitchenprescription.com
AUTHENTIC NEAPOLITAN PIZZA RECIPE | MAKE THE PERFECT NEAPOLITAN …
From mypizzacorner.com
NEAPOLITAN PIZZA DOUGH - FOODBYDRYGAST.COM
From foodbydrygast.com
00 PIZZA DOUGH - THERESCIPES.INFO
From therecipes.info
TIPO 00 FLOUR PIZZA DOUGH | ITALIAN FOOD FOREVER | DEBORAH MELE
From italianfoodforever.com
ABSOLUTE BEST! NEAPOLITAN STYLE PIZZA DOUGH RECIPE
From book-recipe.com
NEAPOLITAN PIZZA RECIPE - PALA PIZZA
From palapizza.com
NEAPOLITAN PIZZA DOUGH - STELLA CULINARY
From stellaculinary.com
NEAPOLITAN-STYLE PIZZA DOUGH - PIZZA TODAY
From pizzatoday.com
30 BEST NEAPOLITAN PIZZA RECIPES - BELLA BACINOS
From bacinos.com
9 00 FLOUR PIZZA DOUGH RECIPES THAT WILL MAKE YOU LOVE PIZZA
From slicepizzeria.com
00 FLOUR PIZZA DOUGH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VITO IACOPELLI PIZZA DOUGH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
NEAPOLITAN PIZZA DOUGH RECIPE: AUTHENTIC AND HEALTHY - SFIDA PIZZA
From sfidapizza.com
NEAPOLITAN SOURDOUGH PIZZA RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE NEAPOLITAN PIZZA DOUGH - THE BAKING WIZARD
From thebakingwizard.com
MAKE INCREDIBLE NEAPOLITAN STYLE PIZZA AT HOME - KITCHEN AND CRAFT
From kitchen-and-craft.com
HOMEMADE NEAPOLITAN PIZZA - FIG AND OLIVE PLATTER
From figandoliveplatter.com
TIPO “00” PIZZA DOUGH - ROSENDALE ONLINE
From rosendaleonline.com
WHAT IS 00 FLOUR, AND HOW IS IT USED? - THE SPRUCE EATS
From thespruceeats.com
HOW DO YOU MAKE NEAPOLITAN PIZZA? HERE'S THE RECIPE | ALFA FORNI
From alfaforni.com
NEAPOLITAN PIZZA DOUGH (ALL STEPS EXPLAINED
From makingpizzadough.com
NEAPOLITAN PIZZA DOUGH RECIPE - LOVEFOOD.COM
From lovefood.com
BASIC NEAPOLITAN PIZZA DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE NEAPOLITAN PIZZA DOUGH - VINCENZO'S PLATE
From vincenzosplate.com
NEAPOLITAN PIZZA DOUGH RECIPE - THURSDAY NIGHT PIZZA
From thursdaynightpizza.com
CAPUTO 00 FLOUR PIZZA DOUGH RECIPE | DITALIA FINE ITALIAN IMPORTS
From ditalia.com
NEAPOLITAN PIZZA: IT'S ALL IN THE DOUGH | ITALIAN FOOD COMPANY BLOG
From italianfoodcompany.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