Recipes

Pizza Dough

This was the original pizza dough that we made for our pizzas but upon doing additional research we found that using a process called delayed fermentation we achieved even better results thus creating the Napolenta Pizza Dough.  We can appreciate that sometimes you need a quick recipe for pizza dough and this will make two pizzas.

Ingredients

  • 1 cup PLUS 3 tbls. water (warm)
  • 2 tbls. olive oil
  • 3 cups flour
  • 1 tsp. sugar
  • 1 tsp. salt
  • 2 1/2 tsp. (1 pkg.) yeast

Directions

  1. Add all ingredients at once to a mixer bowl.
  2. Mix with dough hook at low speed until the flour is incorporated (about 30 seconds) then mix on high speed for
  3. 10 minutes. This is a stiff dough, which is very important!
  4. Divide the dough into 3 pieces for three 9” thin crust pizzas or two 12” thick crust pizzas.
  5. Let the dough rise for an hour or so and proceed with making your pizzas.

To Make Pizza:

  1. Place your ceramic stone in a 550 degree oven at least 30 minutes before use.
  2. When your dough is ready stretch one piece out to the desired size, trying to keep the dough around the perimeter a bit thicker than the middle.
  3. Place the dough on a cornmeal and floured peel and then quickly place your toppings on it.
  4. To minimize the dough from sticking to the peel use a liberal amount of cornmeal. Also, keep the dough on the peel for as little time as possible.
  5. Slide the pizza on to the heated ceramic stone and bake for around 7 minutes at 550 degrees for the thin crust pizzas and around 8-9 minutes for the thicker crust pizzas.
  6. Once done slide the pizza onto the peel and quickly transfer it to a cutting board.
  7. Repeat this procedure for the other pieces of dough.

Optional:  For best results put the dough in the fridge for 4-6 hours, even overnight.  Remove dough from the fridge and then let warm to room temp while you heat your pizza stone and prepare the toppings for your pizzas.

 

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