Neapolitan Pizza Dough
24th June 2020
This pizza dough takes a little more time to prepare but yields a chewier more flavourful crust.
Prep time:
45 minutes
Cook time:
10 minutes
Total time:
1-2 days
Yield:
4 x 10" pizza
Difficulty:
Easy
Contains Gluten
Ingredients
Instructions
500g strong white bread flour
300g warm water
10g dried yeast
20g olive oil
10g fine table salt
1. Mix the yeast into the warm water, cover, and let stand for 10 minutes.
2. Add the water mix and olive oil to a stand mixer then add the flour & salt and mix with a dough hook starting on a low speed and gradually increasing to a medium speed until the dough comes away from the mixing bowl.
3.Form the dough into a ball, place in a lightly oiled mixing bowl and cover tightly. Leave to prove for 30-40 minutes or until doubled in size.
4.Turn the dough out and cut into 4 even pieces, approximately 220g each. Shape the dough into rounds and place on a lightly floured tray, dust a little flour on top and cover.
5. Prove for 30-40 minutes or until doubled in size. The doughs are now ready to shaped, finished with your favourite toppings and cooked.
Nutritional Information
Chef's Tips
Calories 300
Carbohydrates 70g
Proteins 30g
Fat 10g
You can always make your pizza dough the day before and leave to prove slowly in the fridge overnight or even freeze half of the dough ready for next time. Check out the tutorial videos on dough for more information.