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.
4 cups bread flour, preferably Italian-style "00"
2 teaspoons kosher salt
2 teaspoons instant yeast
13 ounces water
Combine the flour, salt and yeast in a large bowl and blend. Add the water to the flour. Using your hand or a dough whisk mix into a dough being sure there are no dry flour remaining. Cover tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours. I like to make my dough in the morning when I wake up and it's ready by dinner time.
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.