So I’m going to let you in on a little secret…IT’S ALL ABOUT THE FLOUR. To find 00 flour around town is quite difficult I realized. I checked everywhere. All the grocery stores and farmers markets within the city limit. I had no luck. So I ended up getting online and ordered a 16 lb. bag of Caputo Pizzeria 00 Flour. I know, I know, 16 pounds is A LOT. In my defense, I just wanted to be ready for any and all pizza cravings. This flour is magical. Seriously, it’s something else. In Italy, this is what all the restaurants use for their pizza. It gives it that soft airy texture with a bit of crunch and chew. Now that i’ve created this dough, I’m begging my husband for a brick oven. Someday, it will happen. For right now, i’ll just have to make it in the regular oven. Which, is still so very good.
Get yourself some 00 flour and make this dough. It’s worth it. I promise.
NEAPOLITAN PIZZA DOUGH
Prep time: 15 minutes
Total time: 2-12 hours (see recipe)
Makes: 4 medium size pizzas
- 4 cups Caputo pizzeria 00 flour
- 1 3/4 cup warm water
- 1 tsp active dry yeast
- 2 tsp kosher salt
- Place flour and water into a stand mixer bowl. Let the water and flour sit untouched for 5 minutes. Sprinkle in yeast and let yeast activate in the water (about 5 minutes). Add in salt and then fix the mixer with the dough hook attachment. Turn the mixer on low speed for one minute until dough has formed. Turn the mixer up to high and let mix for 10 minutes.
- Once done, the texture of the dough should be smooth and somewhat elastic.
- Form dough into a ball and place in an oiled large bowl. Tightly cover with plastic wrap and let rise for 2 hours in room temperature or overnight in fridge. If putting in the fridge, place dough in a large sealable bag. Double bag it for extra measure.
- ** if dough is developed in fridge, take the dough out 1-2 hours before using.
ASSEMBLY and COOKING of PIZZA:
- Preheat oven to 550 degrees, or as hot as it gets. Place pizza stone inside the oven while it heats. You want the stone to be hot when you slide the pizza onto it. This insures a good crusty bottom.
- Once the dough is developed, cut the ball of dough into four even pieces. Form each piece into a ball.
- Flour the surface of a clean counter top and press down on dough with your palm to flatten it out. Once in the shape of a disk, use the tips of your fingers and push down all over the disk. It’s should slowly start to become larger and flatter.
- Pick up the large disk of dough with both hands and gently begin to stretch it out. Turn the disk like a wheel. The weight of the dough itself will then begin to stretch as you keep turning it in a circle.
- Once the dough is stretched to your desired thickness, lightly flour the surface of a pizza peel. Place pizza dough on top of flour and add toppings. Then gently slide pizza onto pizza stone in the hot oven. Let cook for about 8-12 minutes. Some ovens are different than others, so the pizza may cook faster or slower. Keep an eye on the pizza while it’s cooking.