1/1 Photo of Napoletana Pizza Dough
This is the "best" pizza dough ever. Much harder to handle than the rest of others, but worth all the work and effort. It is an overnight dough from Peter Reinhart, however his instructions are for using electric stand mixer and I have successfully used my bread maker set on dough. Bake temperature is highest your oven will go. Mine is at 500 F for about about 9-10 minutes. I have used this recipe several times now and so impressed with this dough. The ingredients are for making six 9-inch to 12-inch pizzas and sauce and topping of your choice. This dough will be very soft unlike other pizzas dough. Very important to leave about 1/2 inch border around the pizza without the sauce so that edges puff up beautifully. Also, best not to overload on topping. I've used two types of topping schemes now - the pizza Margherita style (homemade tomato sauce, slices of mozzarella, basil and sprinkle of Parmesan only) and another version with homemade tomato sauce, grilled wild mushrooms, several pieces of salame, slices of mozzarella, basil and Romano and both are really incredible tasting to me. Peter Reinhart uses pizza peel and recommends pizza stone, but I have a heck of a time with using a peel and pizza stone is too big for my oven so I do not use and had no problems pizzas working out perfectly using this modified version. I am mostly putting this recipe up for my own ease of usage and retrieval, but wanted to also share with anyone who was interested in trying.
My Private Note
Units: US | Metric
- 5 cups unbleached all-purpose flour
- 1 3/4 teaspoons salt or 3 1/4 teaspoons kosher salt
- 1 teaspoon yeast
- 1 3/4 cups lukewarm water, plus
- 2 tablespoons lukewarm water
- olive oil, for oiling bowls and pan
- pizza sauce or tomato sauce, of your choice
- basil leaves (4-6 leaves per pizza)
- mozzarella cheese (cut in slices)
- parmesan cheese or romano cheese
- 1Mix yeast with 1/2 C of lukewarm water and let it proof. This usually takes 5-15 minutes.
- 2Place all ingredients including the remaining lukewarm water (1 1/4 C plus 2 T) according to the ABM machine instruction and set it for dough only. My ABM takes 2 hours for dough only setting.
- 3After the 2 hours are up take out the dough and place it in a well olive oiled large bowl. Turn the dough to coat it with the oil, and cover the bowl with plastic wrap and put the bowl in the refrigerator overnight. The overnight method makes wonderful tasting pizzas.
- 4Next day remove the bowl of dough from the refrigerator 2 hours before you plan to make the pizzas. The dough will have expanded and gluten very relaxed.
- 5Using wet hands gently transfer the dough to a floured counter, trying not to degas the dough as little as possible.
- 6Using a pastry blade or knife dipped in water, divide the dough into 6 equal pieces. Gently round each piece into a ball and brush or rub each ball with the olive oil.
- 7Brush the sheet pan with olive oil and place each dough ball on the pan and loosely cover the pan with plastic wrap. (If you do not plan to use all the pieces, place the extra ones in individual freezer bags and freeze).
- 8Allow the dough balls to sit at room temperature 2 hours before making the pizzas.
- 9Preheat the oven to 500°F.
- 10Roll out the each dough into 9 to 12 inch diameter pizzas using a rolling pin and your hands. This dough is very soft, elastic and hard to handle compared to other pizza doughs and will require some effort to get to 9 inches diameter. I use combination patting down, stretching, and use of rolling pin to get it to 9 inch diameter. Once you get very good handling this dough, you may get it to 12 inch diameter, but 9 inch is perfectly fine.
- 11Lightly oil the pizza baking pan and place the pizza. Spread 1/4 C to 1/2 C sauce over the surface of dough, leaving a 1/4 to 1/2 inch border uncovered. Arrange mozzarella over the top and sprinkle with grated Parmesan or Romano cheese.
- 12Bake for about 9-10 minutes in the middle rack. When done, the crust should be puffy and slightly charred on the edge and thinner in the center, and cheese fully melted and just beginning to brown in spots. The underside of the crust should be brown and crisp, not white and soft. Keep an eye on it until you know how long your oven will take because each oven is different.
- 13Remove the pizza from the oven and lay 4 - 6 basil leaves. Repeat with the remaining ingredients to make the next pizza.
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Nutritional Facts for Napoletana Pizza Dough
Serving Size: 1 (1151 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 381.3
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 682.9 mg
- Total Carbohydrate 79.7 g
- Dietary Fiber 2.9 g
- Sugars 0.2 g
- Protein 11.0 g