Neapolitan-Style Pizza Dough |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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A classic Naples pizza measures from 9-10 inches. The texture of the crust is soft and chewy Ingredients:
1 teaspoon active dry yeast |
1 1/4 cups warm water (105 to 115 f) |
1 cup cake flour (not self-rising) |
2 1/2-3 cups all-purpose flour |
2 teaspoons salt |
olive oil, for the bowl |
Directions:
1. Sprinkle the yeast over the water (in a bowl); let stand 1 minute, or until the yeast is creamy; stir until the yeast dissolves.
2. In a large bowl, combine the cake flour, 2 1/2 cups all-purpose flour, and the salt.
3. Add the yeast mixture to the flour; stir until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
5. Lightly coat a large bowl with oil; place the dough in the bowl, turning it to oil the top.
6. Cover with plastic wrap; place in a warm, draft-free place and let rise until doubled in size, about 1 1/2 hours.
7. Flatten dough with your fist.
8. Cut the dough into 2 to 4 pieces and shape the pieces into balls; dust the tops with flour.
9. Place the balls on floured surface and cover each with plastic wrap, allowing room for the dough to expand; let rise 60-90 minutes, or until doubled.
10. Shape and bake the pizzas as directed.
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