"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Sunday, March 15, 2009

Basic Pizza Dough-Authentic Neapolitan Dough

I tried this AUTHENTIC NEAPOLITAN PIZZA DOUGH this past week and it was very good. If you like a good rustic and chewy thick pizza crust you might give this one a try. I got this recipe from a Cuisine at Home magazine. I have yet to try a recipe out of it that hasn't gotten rave reviews from my family and extended family (Chicken Piccata's and Japanese style Pork Cutlets). I didn't get a picture of it because it was during time Jack was gone for two weeks to Ecuador and dinners even though I had it planned ahead of time seemed to sneak up on me and the kids. 

Makes three 10-14" Pizzas
Total Time 2 hours

1 1/2 cups warm water (105-115 degrees)
2 Tablespoons sugar
2 1/4 teaspoon active dry yeast

3 1/2 cups all-purpose flour
1/2 cup bread flour
1 Tablespoon Kosher or sea salt

Add to Yeast mixture:
3 Tablespoons Extra-Virgin Olive Oil
Pour yeast/oil mixture into flour and knead.

Combine water, sugar and yeast. Poof until foamy, about 5 minutes.
Mix flours and salt in bowl of heavy-duty stand mixer fitted with dough hook.
Add oil to yeast mixture.
Pour yeast mixture into flour mixture and knead on low speed for 10 minutes (or the same amount of time by hand). Dough will be elastic ad slightly sticky.
Place dough in a lightly oiled bowl (I spray mine with PAM), turn to coat. Cover with plastic wrap and let rise in a warm place until doubled, 1 hour.
Punch dough down and divide into three pieces; shape into balls and place on a floured work surface. Lightly brush dough with oil, cover completely with plastic wrap and let rise another 45 minutes. Meanwhile preheat oven to 550 degrees (mine only goes to 500 degrees) with stone on lowest rack. *Stone should be preheated for at least 30 minutes
Shaping the dough: The dough should remain undisturbed until you're ready to shape it. With that said, take a ball of dough and using your fingers, pat it out from the center to the edge. Leave the edge a bit think so it puffs when baked. Stretch it further , lifting it by the edge and working your way around the circle. For thinner, crisp crust, use a rolling pin to flatten the dough into a larger circle. Once shaped transfer dough to a flour dusted peel (I huge wooden looking spatula- I don't have so I use a flexible cutting board), assemble your pizza, and move to the oven. Bake until edges are golden brown and your cheeses are melted.

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