Description
Discover the secret to a perfect Neapolitan-style pizza crust with this dough recipe, featuring a blend of all-purpose and bread flours for an ideal crispy, chewy texture.
Ingredients
Units
Scale
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 cups (180 g) bread flour
- 1 tsp kosher salt
- 1 tbsp active dry yeast
- 1 cup (240 ml) hot water
- 1 tbsp extra virgin olive oil
Instructions
- In a medium-sized bowl, combine the all-purpose flour, bread flour, and kosher salt. Whisk together to ensure they are evenly mixed.
- In a measuring cup, combine the hot water and active dry yeast. Stir gently and let sit for about 5 minutes, or until the yeast is fully dissolved and the mixture is slightly frothy.
- Make a well in the center of the dry ingredients and pour in the yeast mixture and extra virgin olive oil.
- Mix the ingredients together with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for at least 8 hours, or until doubled in size.
- Once risen, gently punch down the dough to release excess air, then divide it into desired portions for your pizzas.
- Shape each portion into a ball, cover with a damp cloth, and let rest for 20 minutes before rolling out and using for your pizza.
- Preheat your oven to 550°F (or the highest temperature your oven allows) and bake the pizza until the crust is crispy and golden brown.
Notes
- Make the dough at least 8 hours in advance to ensure a proper rise.
- Minimize handling the dough to avoid excess heat and oils from your fingers, which can affect the texture.
- For best results, bake in a very hot oven, ideally at 550°F.
- Prep Time: 8 hours
- Cook Time: 10 minutes
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0
- Sodium: 150
- Fat: 3
- Carbohydrates: 33
- Fiber: 1
- Protein: 5
- Cholesterol: 0