Neapolitan Style Pizza Recipe Using A Pizza Stone Food

NEAPOLITAN STYLE PIZZA RECIPE USING A PIZZA STONE

Steps:

• In the bowl of a stand mixer (or a large metal bowl) stir all ingredients together until well combined. If using a stand mixer fit it with the hook attachment and mix on low for 4 minutes. The flour should form a coarse ball. Let the dough rest for 5 minutes , then mix on medium for 2 more minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky mix in some flour, if it is too stiff add some more water.
• Transfer the dough to a floured surface, dust the top with flour and working from four corners fold the dough into a ball. Place in a bowl, that has been brushed with olive oil and cover with plastic wrap. Let it sit at room temperature for 1 hour, to double its size. Then punch a hole in the dough, reshape, place in a bowl and refrigerate for at least 2 hours. Remove dough from the fridge 2 hours before using. (The instructions might sound a little confusing, but the idea is that the dough expands and the gluten in it relaxes). Divide dough into 6 parts. Form 6 balls and brush them with olive oil.
• Position an oven rack at the lower third of the oven and place pizza stone on it. Heat oven to 450F. Never place cold pizza stone in a hot oven, because it will crack. (If pizza stone is not available, brush pizza pan with some olive oil).
• Stretch and shape pizza dough into circles, that will fit the pizza stone. Transfer to a well floured pizza peel (we don't want pizza to stick to stone). Spread crushed tomatoes into an even layer and top with mozzarella cheese slices.
• Using a pizza peel transfer pizza to the pizza stone. (If using a pizza pan place pizza in the pan and place pan directly on the rack). Bake pizza until edges of the crust turn golden and cheese starts bubbling or for 10-15 minutes.
• Sprinkle with some thorn basil and dried oregano, (you can add grated parmesan cheese), cut and enjoy!

NEAPOLITAN-STYLE PIZZA (PIZZA ALLA NAPOLETANA)

Steps:

• 1. In the bowl of a stand mixer fitted with the hook attachment (or in a small bowl with a spoon), combine the warm water, yeast, and oil. With the mixer on low, stir the mixture to dissolve the yeast. Add the flour and salt, and continue to stir on low just until the ingredients are combined, then increase the mixer speed to medium and knead the dough until it's smooth and elastic, 5 to 6 minutes. (Alternatively, turn the flour and salt onto a work surface and create a well in the center. Pour the liquid mixture into the middle of the well and use your fingertips to drag the flour into the wet ingredients, then mix them until a soft, ragged dough forms. Gather the dough into a ball and knead until soft but elastic, about 10 minutes. Dust the dough, your hands, and the work surface with additional flour as needed to keep the dough from sticking, but use as little flour as possible.)
• 2. Gather the dough into a ball and transfer it to a clean bowl that's large enough to hold the dough after it doubles in volume. Dust the surface of the dough with flour, cover tightly with plastic wrap, and let the dough rise at room temperature until it doubles in volume, about 1 hour.
• 3. While the dough is rising, drain the sliced mozzarella on several paper towels to remove any excess moisture.
• 4. Position an oven rack in the bottom third of the oven, placing a pizza stone on the rack if available. If a pizza stone is unavailable, brush a pizza pan lightly with olive oil. Preheat the oven to 450°F.
• 5. Transfer the dough to a floured work surface. Gently press it into a rough square then pull the four corners in toward the center and flip the dough over so the upper surface is smooth. Drape the ball of dough with the plastic you used during the first rise, and let it rest until it's relaxed, about 30 minutes.
• 6. Uncover the dough then spread and stretch it into a circle about the same dimensions as your stone or prepared pan. Carefully lift and transfer the dough to a pizza peel (if using a stone) or the pan and stretch it out into an even layer. Spread the crushed tomatoes over the pizza in an even layer and top with the mozzarella slices.
• 7. If using a pizza stone, use the peel to slide the pizza onto the oven rack positioned in the lower third of the oven; if using a pizza pan, simply place the pan directly on the rack. Bake the pizza until the edges are golden and the cheese is bubbling, 8 to 10 minutes. Sprinkle with the torn basil and oregano, and season with salt and pepper if desired. Cut into wedges and serve.

NEAPOLITAN PIZZA

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.

NEAPOLITAN STYLE PIZZA DOUGH

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.