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Neapolitan Pizza Dough Recipe

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This recipe for Neapolitan Pizza Dough is from The Ueda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. Warm Water 110*
41/2 C. Flour 50/50
2 t. Sea Salt
2 t. Sugar
1 Yeast

…2 Pizza Recipe…

2 C. + 1 T. 00 Flour
1 1/4 t. Sea Salt
1/2 t. Sugar
1/8 t. Yeast
1 C. Warm Water
Directions:
Directions:
Warm the water to 110*
Add all the dry ingredients (including the yeast) into a large bowl and whisk.
Add the water. The dough will be shaggy. Pour into a heavily olive oiled bowl and toss to coat.
Rise for 18-24 hours. Refrigerate if not using immediately for up to a week.
Temper dough.
Roll out using extra flour.
Heat oven to 495* for 30 minutes to an hour while rolled out dough rises.
Add a steam pan below pizza stone for added steam.
Lava rocks in a disposable aluminum pan are great for added heat and water can go directly into that pan.
Bake for 6 & 6.

 

 

 

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