This Neapolitan pizza dough recipe makes two 12inch pizzas Apply your sauce cheese toppings and a final spread of cheese to tie it all together
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
Instructions
In a large bowl
mix flour
salt
and yeast until thoroughly combined. Mix in ice water
scraping the bowl as you mix
until all flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn dough out onto a floured work surface
and knead until dough is firm but slightly sticky
mixing in more flour if needed. Knead granulated garlic and Italian seasoning into dough. (The kneading step can be done in a bread machine set on the Dough setting.)
Form dough into a round
and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil
cover the bowl with plastic wrap
and allow dough to rise until double
1 to 2 hours. Punch down dough
and cut in half. Form each half into a 12-inch pizza crust
and place on pizza pans.
Move a rack to the bottom position in oven
and preheat the oven to 450 degrees F (230 degrees C).
Bake pizza crusts on the bottom rack just until firm
3 to 7 minutes. Allow crusts to cool for about 10 minutes before topping with sauce
cheese
or other desired ingredients and returning to the oven to bake.
Tips
If two pizzas are one too many
you can place half the dough in the refrigerator. Well covered
it will keep for several days. When removing
allow dough to rise at room temperature. Place in pan and cook same as above.
