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Neapolitan Pizza Dough Recipe

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This recipe for Neapolitan Pizza Dough is from Sandra's 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:  
4.5 cups of flour (00 or bread flour)
1 tsp instant yeast
Pinch of sugar
2 t salt
1.5 cup warm water
1 T Olive Oil
pinch of flour for dusting tray
Splash of Olive oil for the top of the dough balls
Directions:
Directions:
Add the flour, yeast, salt, and sugar to the work bowl of a stand up mixer. Mix to combine. Add the water and olive oil. Knead on low speed until the dough is smooth and elastic about 5-6 minutes. Check for a gluten window.

Gluten window / Windowpane Test

Here is a test that can determine if dough has the right elasticity and kneading is complete. Take a small piece of dough and stretch it into a square with your hands. The dough should stick together and appear mostly transparent, like a window.

Remove the dough hook and cover the work bowl with plastic wrap. Let dough rise in a warm draft free place until doubled in volume, approximately 45-60 minutes. Use a piece of tape to help measure if it has doubled in volume.

Remove dough, cut into 4-6 equal portions and shape into balls cupping the dough in your hand. Lightly dust the tray with flour, place the dough balls on the tray with at least 4 inches between the balls to allow for rising. Lightly oil the tops of the dough balls, cover with food wrap, refrigerate for a minimum of four hours or overnight.

The covered dough balls will last in the fridge for up to 4 days. The ideal time is 2 days. This is referred to as the cold fermentation method.
Number Of Servings:
Number Of Servings:
4 dough balls
Preparation Time:
Preparation Time:
2 days

 

 

 

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