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.
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
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
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
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PERFECT NEAPOLITAN PIZZA DOUGH RECIPE - FOOD & WINE
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1/5 (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.
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