Neapolitan Style Pizza Dough
A restaurant-quality crust perfect for at-home pizza! Pair with the perfect Neapolitan Style Sauce.
Servings
Ingredients
- 20 ounces 00 Flour or all purpose, or bread flour
- 2 teaspoons kosher salt
- 2 1/4 teaspoons instant yeast 1 standard packet
- 13 ounces slightly warm water 13oz by weight or volume, it's the same in this case
Instructions
- Whisk together flour, salt, and yeast in a large bowl. Add water and quickly incorporate into flour mixture with a wooden spoon or strong rubber spatula. If necessary, use your hands at the end until all flour is incorporated into a dough. Cover bowl with plastic wrap and allow to rise at room temperature for 8 to 12 hours. (I like to mix this at night and just leave it on the counter overnight).
- Turn dough out onto lightly floured surface and divide into 3 or 4 even pieces, (depending on whether you'd like larger or smaller pies.) Form into a ball shape and place each in a covered quart-sized deli container or in a zip-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
- Remove from refrigerator, gently re-shape into balls if needed, and allow to rest, covered with a lint-free towel, at room temperature for at least 2 hours before baking. It's important the dough has rested and warmed up from the fridge or it will be hard to stretch.
- Traditional Oven: When ready to bake, place oven rack on highest setting and place a pizza stone, cast iron pizza pan, or baking sheet on it. Preheat oven to highest possible temperature (with pizza stone, etc. in it). Outdoor Pizza Oven: Preheat pizza oven.
- Spread cornmeal and/or a little flour on a pizza peel and stretch out dough by hand into an 8-10 inch circle. You should be able to shake the peel and have the crust shimmy back and forth completely loose. If it's stuck to the peel, fix this problem before proceeding by lifting edges and tossing a little more flour underneath until it loosens.
- Top as desired (remember with this style dough, less is more when it comes to toppings, including sauce.) and bake for a few minutes until cheese is melted and dough is bubbly and golden brown on the edges.
Notes
*nutrition info is for crust only.
Nutrition
Serving: 0.5pizza, Calories: 269kcal, Carbohydrates: 55g, Protein: 9g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Sodium: 585mg, Potassium: 108mg, Fiber: 3g, Sugar: 0.2g, Vitamin C: 0.01mg, Calcium: 12mg, Iron: 3mg
Calories: 269kcal
Cost: 5
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