Neapolitan Pizza Dough Recipe
Neapolitan Pizza Dough Recipe the Pizzeria Pizza
The Neapolitan Pizza recipe is serious eats, and that’s what I’m all about. www.seriouseats.com is a place where science and home cooking transform todays home cooks. J. Kenji Lopez-Alt is a culinary advisor to Serious Eats, and a James Beard award winning chef. His Neapolitan pizza recipe is the bomb!
The day of making your pizza, mix the dough and allow it to sit and do its magic. The results are a chewy, crisp dough that is just like your favorite pizzeria place in town, but better! Don’t forget the pizza sauce, try this easy and delicious one to top this winner of a pizza.
Pizza throwing
4 cups bread flour, preferably Italian-style “00”
2 teaspoons kosher salt
2 teaspoons instant yeast
13 ounces water
Combine the yeast and water in a stand mixers bowl and blend with a whisk. When the yeast has bloomed and add the salt and stir. Attach a dough hook to the mixer. Add 2 cups of flour and slowly mix to blend the water and flour. Now add the 2 other cups and knead for 10 minutes, until the dough has come away from the sides and has become less tacky. Cover tightly with plastic wrap and allow to rise at room temperature for 2-3 hours. When it had double you can use it or punch it down and allow to rise again. Only do this once or the dough will be over processed.
Turn out onto a floured surface and divide into 4 balls. Lightly oil each ball and place them individually into a plastic zip lock bag. Place into the refrigerator to rise for 2 days, up to 4 days.
After the rising time is finished and you are ready to use the dough remove it from the refrigerator, shape into balls and allow to rest at room temperature for at least 2 hours before forming your pizzas.
