Foodwhirl

Pizza Dough

Categories: Techniques | Traditional

[23 Dec 2010 | By Addy | 2 Comments ]

(No Ratings Yet)

 Loading ...

We’re taking a couple of days off for the holidays, so we’re running a few old posts from when we first launched back in February! -ed

For Christmas my Mom gave me a book called Kneadlesly Simple (by Nancy Baggett).  The following is her recipe for Neapolitan Pizza Dough.  It’s really good and really easy, but it’s not a quick recipe so make sure to make this well ahead of when you want to use it.

What you’ll need:

3 cups all purpose flour

1 1/4 teaspoon salt

1/2 instant yeast

Scant 1 1/2 cold water

1 tablespoon olive oil

To Make

In a large bowl combine flour, salt and yeast.  Mix well.  Add the water and olive oil and mix into a stiff dough.  If the dough is soft add more flour, this should be a stiff dough.

Allow to rise covered with plastic wrap in a cool place 4-12 hours.  The longer you allow the dough to rise, the more the flavor will develop.

Punch down the dough and separate into two equal sized pieces.  If you’re not making two pizzas, one of these pieces can be wrapped tightly and frozen for up to a month or stored in the fridge for up to 12 hours.

Work the dough into a 11″-12″ pizza, place on a large sheet of parchment paper and let rise another 20-45 minutes, covered with tented oiled tin foil.

Preheat the Oven to 500.  Place a rimless baking sheet on the bottom rack. After the oven is heated and the dough has finished it’s second rise, blind bake the dough for 7 to 10 minutes.

Once it’s cooled the pizza is now ready to be topped with whatever you’d like.

Follow Foodwhirl on Twitter or Facebook!

Hey! You might also like these: