Basic Neapolitan Pizza Dough
HB-6101 · Hand-built original · Italian
A lean bread flour, salt, yeast and water dough risen at room temperature, divided into four balls and cold-fermented for at least two days for a crisp, puffy Neapolitan crust.
ItalianMain course10 hr 10 min4 pizza crusts367 kcalVegetarianVeganDairy-freeEgg-freeLow Fat / Low Cholesterol
Main ingredient: flour
Servings:4quantities adjust to match
Ingredients
- 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"
- .4 ounces kosher salt (about 4 teaspoons)
- .3 ounces (about 2 teaspoons) instant yeast, such as SAF Instant Yeast
- 13 ounces water
Method
- Whisk the bread flour, kosher salt and instant yeast in a large bowl until the dry ingredients are evenly mixed.
- Add the water to the bowl and mix the dough by hand until no dry flour remains anywhere in it.
- Cover the bowl tightly with plastic wrap and leave the Neapolitan dough to rise at room temperature for 8 to 12 hours.
- Turn the risen dough onto a lightly floured surface and divide it into 4 even pieces.
- Shape each piece into a ball, put each ball in its own covered quart-sized deli container or zipper-lock freezer bag, and refrigerate the dough for at least 2 more days and up to 4.
- Bring the dough balls back out before baking, shape them into balls again, and rest them at room temperature for at least 2 hours.
Prep: 10 mins · Total: 2 days 10 hrs 10 mins
Nutrition (per serving, where published)
367 kcalCalories
13.5 gProtein
68.2 gCarbs
3.9 gFat
0.8 gSaturates
3 gFibre
6.6 gSugars
876 mgSodium
0 mgCholesterol
176 mgPotassium
149 mgCalcium
4.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data