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.
NEO-NEAPOLITAN PIZZA DOUGH
American Pie-Peter Reinhart. The dough to use for making New-Haven-style pizza and/or pizzas in the style of Lombardi's, Totonno's, or Grimaldi's. Makes a "thin, crisp crust with airy pockets in the crown". Slightly sticky and may be tricky to work with. Requires high-gluten flour.
Provided by ratherbeswimmin
Categories Breads
Time 45m
Yield 4 10 ounce dough balls
Number Of Ingredients 7
Steps:
- With a big metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined.
- Fit mixer with dough hook; mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball.
- Let dough rest for 5 minutes, then mix again on med-low speed 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 to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
- The dough should pass the windowpane test-snip off a piece of dough and gently tugging and turning it, stretching it out until it forms a paper-thin, translucent membrane somewhere near the center; if dough does not form this membrane, it probably needs another minute or two of mixing).
- Immediately divided the dough into 4-equal portions; round each piece into a ball and brush or rub each ball with olive oil.
- Place each ball inside its own zip-lock freezer bag; let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
- The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off.
- Makes four 10 ounce dough balls.
Nutrition Facts : Calories 630.1, Fat 9.6, SaturatedFat 1.4, Sodium 1573.5, Carbohydrate 24.2, Fiber 1.2, Sugar 3.1, Protein 113.1
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
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
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