Neapolitan Style Pizza Dough Recipe

Italian Pizza Dough Recipe (NeapolitanStyle) Elavegan

WEBAug 19, 2021 · Make the dough. Add the flour to your stand mixer’s bowl, then add the water, salt, and fresh yeast, waiting for it to dissolve in the water. Attach the dough hook …

Rating: 5/5(4)

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Neapolitan Style Pizza Crust No Cheat Day Needed

WEBJan 12, 2022 · In a large bowl, combine your flour, yeast, salt, and garlic powder. Mix together. Pour 3/4 cup warm water into the bowl, and use a …

Rating: 4.6/5(47)
1. In a large bowl, combine your flour, yeast, salt, and garlic powder. Mix together.
2. Pour 3/4 cup warm water into the bowl, and use a silicone spatula to mix it all up until there is no powder left. Add another 2 tbsp warm water, then use your hands to incorporate everything. It's okay if the dough is a bit sticky!
3. Generously flour a clean surface and add your dough. Add some flour to your hands to help with the stickiness as well. Knead your dough until it becomes nice and smooth- this should take 5-8 minutes. You can use a stand mixer with a dough attachment, but I like to just use my hands.
4. Use your palm to press and roll the dough, fold it towards you, and repeat.

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NeapolitanStyle Pizza Crust Recipe King Arthur Baking

WEBUsing your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom. Repeat with the second piece of …

Rating: 4.4/5(143)
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.
2. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours.
3. After being kneaded (left) this dough probably won't double in size; instead it will simply become a bit puffy (right).
4. Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. The position of the rack is important, particularly if you're using parchment paper — too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. , Divide the dough in half. Working with one piece at a time, transfer the dough to a well-floured surface.

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