Wednesday, July 9, 2014

Classic Pizza dough – Neapolitan Style

Here’s what you need:
5 ¼ C unbleached flour
2 t kosher salt
1 ¼ t instant yeast OR 1 ½ t active dry yeast dissolved in the water
2 T olive oil (optional)
1 T sugar or honey
2 ¼ C room temperature water (less if you are using honey)

Here’s what you do:
Mix all the ingredients in the bowl of a standing mixer. Use the paddle – not the dough hook. Mix for one minute to form a coarse, sticky dough ball.

Let the dough rest for five minutes, then mix again for one minute to make a smooth, very tacky ball of dough.

Transfer the dough to a lightly oiled work surface, rub a little oil on your hands, and fold the dough into a smooth ball. Let it rest on the work surface for five minutes and then stretch and fold the dough into a tight ball. Repeat this again, two more times, and 5 minute intervals.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and immediately place in the refrigerator. The dough can be used anywhere from 6 hours to 3 days after it goes in the fridge.

Pull the dough from the refrigerator about two hours prior to when you plan to bake it to bring it to room temperature. Divide the dough into five 8-ounce pieces. With a little flour on your hands, form each piece into a tight dough ball and place on a lightly oiled pan. Mist the dough balls with oil and cover loosely with plastic wrap. (At this point you can freeze the dough balls in oiled plastic bags.) Give the dough at least 90 minutes to rest before making the pizzas. Remember – don’t over knead it or use a rolling pin. Just ease the dough into a circle with your fingers.

 Tracy's Living Cookbook