AMERICAN-STYLE “NEAPOLITAN” PIZZA DOUGH

Name: AMERICAN-STYLE “NEAPOLITAN” PIZZA DOUGH
Cuisine: Italian, European, Mediterranean
Ingredients: 638 g unbleached bread flour (5cups); 2 teaspoons (10 g) kosher salt, or 1 1⁄2 teaspoons (7.5 g) table salt; 1 teaspoon (5 g) instant yeast; or 1 1⁄4 teaspoon (6.25 g) dry active yeast dissolved in 1⁄4 cup (60 mL) warm water – the water should be deducted from the total water, below; 1⁄2 oz. (14 g) sugar, or 2 teaspoons (10 g) honey; 1⁄2 oz. (14 g / 1 tablespoon) olive or vegetable oil; • 16 oz. (454 g) water, room temperature

15 steps

This dough recipe makes a thin crust, although not cracker thin, that has some chew. Proofing overnight in the refrigerator helps the dough to relax and makes it easier to work with. The recipe makes five 8 oz pizza balls.

Updated at: Thu, 17 Aug 2023 13:08:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories610.7 kcal (31%)

Total Fat3.5 g (5%)

Carbs127 g (49%)

Sugars3.5 g (4%)

Protein15.4 g (31%)

Sodium969.1 mg (48%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

638gunbleached bread flour

10gkosher salt

5ginstant yeast

dry active yeast dissolved in 1/4 cup warm water the water should be deducted from the total water

14gsugar

14golive oil

or vegetable

454gwater

room temperature

Instructions

Step 1

Put flour in mixer with PADDLE attachment.

Step 2

Add dry ingredients and stir with spatula. If using instant yeast you can add it directly to the flour.

Step 3

Add wet ingredients.

Step 4

Mix on low for about 1 minute, or until all the ingredients are evenly distributed and fully hydrated – all the flour should be absorbed. Add extra water as needed to soften the dough to the correct consistency.

Step 5

Let dough rest from 1 to 5 minutes.

Step 6

Mix one additional minute on medium low. Add more water or flour, a little at a time, as needed.

Step 7

The dough should be soft, supple and tacky to the touch (for Napoletana), or very tacky, even slightly sticky (for American Neapolitan and also Country Dough). Sicilian/focaccia dough should be wet and sticky.

Step 8

Wet hands and pull off a piece of dough and look for a “window pane”. Dough should be soft, supple and slightly tacky to the touch.

Step 9

Make an oil slick on the counter about 12” in diameter. Rub some oil on the bowl scraper or spatula to prevent sticking and rub a little oil on your hands. Use bowl scraper to get dough out of the bowl.

Step 10

Pat dough into a rectangle. “Stretch and fold” dough by stretching it in 4 directions and then flipping it over. (Fold it by stretching it from the bottom and folding up. Then stretch from the top and fold down. Give it a turn and repeat the two folds. Then flip it over.)

Step 11

Cover dough, still on the oil slick, with a bowl and let it rest for 5 minutes.

Step 12

Perform 3 more stretch and folds, at 5 minute intervals. You can rub more oil on the work surface, as needed, to prevent sticking. After each stretch and fold the dough will become firmer, less sticky, and bouncier when slapped.

Step 13

After the final stretch and fold put the pizza doughs into an oiled bowl, large enough to contain it when it doubles in size, cover the bowl with plastic wrap, and place it in the refrigerator. The dough will be good for up to three days.

Step 14

The key to great pizza dough is long, cold fermentation.

To Freeze Dough:

Step 15

Divide dough into five 8 oz balls, or four 10 oz balls, and put in oiled freezer bag to use later. Use a scale to get correct size. Dough will keep for 3 months in freezer