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Basic Neapolitan Pizza Dough – Raichlen

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CATEGORY CUISINE TAG YIELD
Neapolitan Veg07 4 servings

INGREDIENTS

5 ts Dried yeast; (two-packages)
1 ts Sugar
1 1/3 c Warm water
2 1/2 c All-purpose flour; preferably
Unbleached white flour; plus
Extra flour for rolling
And stretching the dough
1 c Cake flour
2 1/2 ts Salt
1 Spray oil
1/4 c Cornmeal; optional dusting
2 ts Extra-virgin olive oil; up to 3

INSTRUCTIONS

1. In a small bowl, dissolve yeast and sugar in 3 tablespoons warm
water.
2. Combine flours and salt in a large mixing bowl and whisk to mix.
Make a well in the center and add yeast mixture and remaining water.
Using your fingertips, gradually incorporate the flour mixture to
obtain a soft, pliable, not quite sticky dough. Turn the dough onto a
lightly floured work surface and knead until smooth (8 to 10
minutes). You can also use a food processor to mix the dough. Place
flours and salt in a food-processor bowl fitted with a plastic dough
blade; process to blend. Add yeast mixture and remaining 1 cup water,
running the machine in bursts until the dough comes away from the
sides of the bowl in a smooth, soft, pliable ball. Place the dough
onto a floured work surface and knead it several turns by hand.
3. Put the dough in a large bowl lightly sprayed with oil, and cover
with plastic. Let the dough rise until doubled in bulk (1 to 2
hours). Preheat the oven to 500F. If you have a baking stone, preheat
that, as well; if you don't have a stone, preheat a heavy baking
sheet or cookie pan.
4. Punch down the dough and cut it in half. Lightly sprinkle your work
surface with flour, and roll, pat, or stretch each ball to form a flat
circle. Gently stretch each circle with your palms or over your fists
to make a 12-inch- diameter circle with a slightly raised rim.
Transfer the pizzas to a baker's paddle or flat cookie sheet
generously sprinkled with cornmeal. Cover with a dishcloth and let
rise until soft and slightly puffy (10 to 20 minutes).
5. Garnish pizzas with topping (see following recipes) and brush the
edges of the crusts with olive oil.
6. Slide pizzas onto the preheated baking stone or baking sheet in
the hot oven. Bake until the crust is puffy and nicely browned (6 to
8 minutes), turning as needed for even baking. Makes two 12-inch
pizza crusts (each serves two).
Cooks Notes - You're probably not accustomed to baking at 500F, but
this high heat is necessary to produce a crisp, puffy crust. I like
to bake the pizza on a preheated baking stone (available at cookware
shops). If you don't have one, use the back of a preheated baking
sheet, but be aware that any stray cornmeal will burn, filling your
stove with smoke. Put on the exhaust fan and don't worry-your pizza
isn't burning. The inconvenience is a small price to pay for a proper
crust.
NOTES : Real Italian Pizza is simple.  The bread is the feature.
Italians seldom add more than about 4 toppings.  Never bury it in
cheese. This dough will produce a wonderful Neapolitan-style crust.
The cake flour softens the dough.
Recipe by: Steven Raichlen, article http://www.newchoices.com/
Converted by MM_Buster v2.0l.

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