Love 2 Cook http://www.love2cook.com Just another WordPress site Mon, 26 Sep 2011 03:48:07 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Neapolitan Style Pizza Dough http://www.love2cook.com/main-dish/neapolitan-style-pizza-dough/ http://www.love2cook.com/main-dish/neapolitan-style-pizza-dough/#comments Mon, 26 Sep 2011 03:48:07 +0000 Tom http://www.love2cook.com/?p=22 This recipe is specifically designed to create a thin crust, one that is chewy around the edges, and crunchy in the center. Authentic Neapolitan pizza is baked in an 800+ degree oven and the pizza is done cooking in minutes. The bottom of the pizza is usually slightly charred. When working with this recipe I make sure I have a lot of cornmeal on my pizza stone or a place the dough on parchment paper (bakery paper). This way, if I want to, I can slip the pizza off the stone or parchment after several minutes directly on to the oven rack to finish baking and crisp the bottom.

You’ll find yeast in the baking section of your local supermarket. It is available in envelopes for individual recipe usage and bulk. Yeast comes in a couple varieties, regular dry yeast and quick rising. Note the expiration date on your yeast, as fresh yeast expires quickly.

Always “proof” your yeast. Proofing usually means sprinkling the yeast over a small amount of warm water with a little bit of sugar added to it. Set the mixture aside for 10 minutes. After 10 minutes the yeast should have expanded. It will look bubbly and foamy. If so, you are good to go. If not, you need some fresh yeast. Follow your recipe instructions explicitly for best results.

Neapolitan Style Pizza Dough
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: Entree
: Tom
: 3 hours 30 mins
: 3 hours 30 mins
Thin pizza dough
  • 2-1/2 teaspoons Dry Yeast
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Warm Water
  • 2-1/2 to 2-3/4 cups All-Purpose Flour
  • 2 teaspoons Salt
  • Extra-Virgin Olive Oil
  • Cornmeal
  1. Add the sugar to 1/4 cup of the warm water in a small bowl. Sprinkle the yeast on the surface of the water.
  2. Set aside for 10 minutes.
  3. If the yeast has “proofed”, add 3/4 warm water to a large bowl, along with 2 cups of flour and salt. Stir to combine.
  4. Remove dough from bowl to floured surface.
  5. Knead the dough for 15 minutes. Add additional flour as necessary to create a very smooth, silky dough.
  6. Place dough in clean bowl that has been oiled with extra-virgin olive oil.
  7. Cover with plastic wrap and ensure a tight seal. Place the bowl in a warm area for 3 hours.
  8. Preheat the oven to 500 F.
  9. Punch the dough down. Work out into a thin 15 inch round.
  10. Top with your favorite toppings.
  11. Cover your peel with a lot of cornmeal. Slice pizza on to hot stone or oven rack.
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