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
- Add all ingredients at once to a mixer bowl.
- Mix with dough hook at low speed until the flour is incorporated (about 30 seconds) then mix on high speed for
- 10 minutes. This is a stiff dough, which is very important!
- Divide the dough into 3 pieces for three 9” thin crust pizzas or two 12” thick crust pizzas.
- Let the dough rise for an hour or so and proceed with making your pizzas.
To Make Pizza:
- Place your ceramic stone in a 550 degree oven at least 30 minutes before use.
- 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.
- Place the dough on a cornmeal and floured peel and then quickly place your toppings on it.
- 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.
- 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.
- Once done slide the pizza onto the peel and quickly transfer it to a cutting board.
- 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.
