This is from the Cooking.com website...
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Neapolitan Pizza Dough
Active Time: 10 Minutes
Total Time: 1 Hour 35 Minutes
Yield: Makes enough for two 9-inch pizza crusts
A Neapolitan pizza crust must be thin, but not cracker-thin as is traditional
in Rome. If you prefer an extra-crisp super-thin crust, roll the dough into a
round 11 inches (28 cm) in diameter rather than the 9 inches (23 cm) specified
in the pizza recipes. Note that these directions make enough for 2 crusts. This
pizza recipe calls for only half that amount. You can refrigerate the extra
dough for up to 2 days or freeze for up to 1 month, or double the topping
ingredients in the recipes and make 2 pizzas.
RECIPE INGREDIENTS
1 1/2 teaspoons active dry yeast
1/4 cup lukewarm water (105 degrees F)
1 1/2 tablespoons olive oil
On Sale
1/2 cup cold water
1 2/3 cups unbleached all-purpose flour, plus flour for kneading
3/4 teaspoon salt
DIRECTIONS
In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until
creamy, about 10 minutes. Stir in the olive oil and the cold water, and then
whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the
remaining flour, 1/2 cup at a time, until the dough comes together in a rough
mass.
On a lightly floured work surface, knead the dough until smooth and velvety, 8
to 10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest
for 15 minutes.
Divide into 2 equal portions, knead briefly, then roll each portion into a
smooth, tight round ball. To use the dough immediately, sprinkle a little flour
on the work surface and set the balls on it. Cover them with a kitchen towel
and let rise for 1 hour, then stretch and top the dough as directed in each
recipe.
You may also store one or both balls of dough until ready to use. For
short-term storage and for a slow rise resulting in more flavor, place the
dough balls on a small baking pan lined with a kitchen towel, cover them with a
second towel and refrigerate for up to 48 hours; remove from the refrigerator
and let stand at room temperature for 10 to 15 minutes before forming the
pizza. For longer storage, slip each flour-dusted ball into a plastic freezer
bag, seal tightly and freeze for up to 1 month. Before use, place the frozen
dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw
overnight in the refrigerator or for about 2 hours at room temperature. The
thawed dough should be puffy and soft to the touch.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
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Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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