American Style "Neapolitan" Pizza Dough

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READY IN: 25mins
Recipe by Bonnie G 2

This is a recipe from Peter Reinhart, my hero of bread making. Comes out so nice. He advises to remember the hotter the oven, the better the pizza dough- use a convection if you have it. Serving size is a guess, depending on how it's cut.

Ingredients Nutrition

Directions

  1. If mixing by hand, add all dry ingredients to mixing bowl and stir to distrubute.
  2. Add all liquid ingredients, including oil, water and yeast water.
  3. Use a large spoon and stir until all ingredients are evenly distrubuted and fully hydreated - all flour should be absorbed.
  4. If using electric mix use paddle attachement and mix on slow speed for 1 minute or until all ingredients are evenly distributed and fully hydrated - all flour absorbed.
  5. Let dough rest 1-5 minutes and then mix on medium low (or continue mixing with large spoon) for one additional minute.
  6. Add more water or flour, a little at a time as needed.
  7. Dough should be soft, supple and tacky to the touch, even slightly sticky.
  8. Rub some olive oil on work surfact to make an oil slick about 1 foot in diameter and transfer dough to the oiled surface.
  9. Rub some oil on bowl scraper of spatula to prevent sticking and a little on your hands.
  10. Stretch and fold dough, and fold into a ball.
  11. Cover dough, still on oil slick, with a clean bowl.
  12. Perform three more stretch and folds, at 5 minute intervals.
  13. Rub more oil on work surface, as needed to prevent sticking.
  14. After each stretch and fold dough will become firmer, less sticky and bouncier.
  15. After final stretch and fold put pizza dough into oiled bowl, large enough to contain it when doubles in sie,.
  16. Cover bowl with plastic wrap and place in refrigerator.
  17. The dough will be good up to three days.
  18. NOTE: You may also divide it into desired pizza sizes, from dough balls, and place each ball into an oiled freezer bag, seal, and freeze. These will keep for up to three months.

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