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Neapolitan Pizza Dough

Discussion in 'Food Forum' started by AndABeer, Mar 28, 2006.

  1. AndABeer

    AndABeer Proud pappy

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    Location:
    Lakeland, TN
    1.5 c warm water
    1.5 t active dry yeast (NOT rapid rise)
    pinch of brown sugar, optional
    mix and let sit for 5-10 minutes

    in mixer bowl:
    1 t salt
    3 c all-purpose unbleached flour
    1 c cake flour


    combine with yeast water and mix with dough hook for 20-30 minutes, dough should be slightly tacky, if too dry add water, if too wet add cake flour

    form into ball and toss to coat with extra virgin olive oil

    let rise for 4 hours

    seperate into 2 balls and let rise for another 3-5 hours

    preheat oven to maximun temp with pizza stone (or comparable material) in place AT LEAST 1 hour before bake time

    form into crust shape on well floured surface, transfer to floured peel, build pizza with fave sauce and toppings

    slide pizza onto stone and bake about 10 minutes (until bottom of crust browns, oven dependant)

    yeah, it takes all day but dayum

    :eat:
     
  2. The Pontificator

    The Pontificator Angry Samoan

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    "t"

    ???

    tsp ???

    or...

    TBS ???
     

  3. lethal tupperwa

    lethal tupperwa

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    t=teaspoon

    T=tablespoon

    I make pizza like this

    I throw 3-4 cups of all purpose flour into my Cuisinart, 1T of salt, A heaping 1T of rapid rise yeast. Pulse a few times to mix.

    Pour 2-3 T of olive oil in, and drizzle Hot Tap Water in to a running mixer. I start with a cup and add slowly until the flour starts to come together. Depending on the day it will take more or less.

    Then I let the machine run until it forms a ball.

    Dump into an oiled bowl cover with plastic wrap and let rise until doubled.

    Lightly sprinkle flour on the dough punch down and knead in the bowl. (I find this more efficient with less clean up)

    Pour a T of olive oil in bowl. Use the dough to oil the bowl. Put the dough into bowl oiled side up cover and let rise again.

    Heat oven with the stone on the lowest rack to 500 degrees.

    Sprinkle flour, punch down knead, Pinch off a hunk of dough, roll out. ( in Rome the dough is rolled thin without a lot of sauce or toppings)

    I like to make 8 to 10 inch pies. Use different kinds of toppings to make several different types.

    Bake on the stone for about 10 minutes.

    Brush the edge with olive oil when you take it out if you want to.