Neapolitan Pizza Dough
If you want a soft and chewy pizza crust with a little crisp and char made with just 4 ingredients, you have to try my Neapolitan Pizza Dough.
Servings: 6 pizzas
Ingredients
- 6.5 cups 00 flour 2 pounds
- 3 cups cool water 1.5 pounds
- 1.5 Tablespoons salt 0.6 ounces
- 4 teaspoons dry active yeast 0.4 ounces
Instructions
- Flour. Pour 2 pounds flour into a large mixing bowl and then set aside.6.5 cups 00 flour
- Wet mix. In a separate bowl, pour in your water and then add your salt. Whisk the water until your salt dissolves.3 cups cool water, 1.5 Tablespoons salt
- More flour. Add a cup of flour to your wet mix and whisk until your wet mix is an even mixture. DO NOT add yeast before completing this step.6.5 cups 00 flour
- Yeast. Add in your yeast and whisk until everything is combined.4 teaspoons dry active yeast
- Combine. Pour your wet mixture into your flour. Use a scraper to mix everything together until dough is solid and slightly stringy.
- Knead. Knead your dough for 15-20 minutes in dough box or on a clean surface.
- Rest. Roll dough into a ball and coat lightly with olive oil. Place in a clean bowl and cover with a kitchen towel or plastic wrap for 1 hour.
- Ferment. Uncover your dough and cut into 8 ounce balls. Lightly coat in olive oil and place in lidded deli containers. Place in refrigerator for 24-72 hours.
- Stretch, cook, and enjoy. Once your dough is fermented, stretch into a circle and place on pizza peel. Add your favorite toppings, fire your pizzas, and enjoy.
Nutrition
Calories: 500kcal | Carbohydrates: 104g | Protein: 15g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1754mg | Potassium: 165mg | Fiber: 4g | Sugar: 0.4g | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 6mg