Are you dreaming of that perfect Neapolitan pizza? The kind with a subtly charred crust, a pillowy interior, and a flavor that sings? Stop dreaming and start making! This recipe, adapted from the renowned King Arthur Baking, guides you through creating a Neapolitan pizza dough that rivals your favorite pizzeria. It’s easier than you think, and the reward? A delicious, homemade pizza night the whole family will adore. This recipe is perfect for those seeking easy recipes, healthy meals, or quick dinner ideas. Get ready to elevate your homemade cooking to a whole new level!
Ingredients:
- 1 cup (240ml) lukewarm water (around 105-115°F)
- 1 teaspoon sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 1/2 cups (300g) King Arthur Flour bread flour (or all-purpose flour)
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
Instructions:
Getting Started: Activating the Yeast
- In a large bowl, combine the lukewarm water, sugar, and yeast. Gently stir and let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic! If it doesn't foam, your yeast may be dead, and you'll need a fresh packet.
Mixing the Dough
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Add the flour and salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.
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Add the olive oil and continue mixing until the dough starts to come together.
Kneading the Dough
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If it feels too sticky, add a tablespoon of flour at a time. Kneading develops the gluten, which gives your pizza that wonderful chewy texture.
First Rise: Bulk Fermentation
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens – the yeast is busy creating those delicious air pockets!
Shaping and Second Rise:
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Gently punch down the dough to release the air. Divide it into two equal pieces. Shape each piece into a ball.
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Place the dough balls on a lightly floured surface, cover with plastic wrap, and let rest for another 30 minutes. This allows the gluten to relax, making it easier to stretch into your pizza crust.
Shaping Your Pizza
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Preheat your oven to its highest temperature (ideally 500°F or higher, even with a pizza stone). The hotter the oven, the better the crust will crisp up!
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Lightly flour a work surface and gently stretch each dough ball into a 10-12 inch circle. If you're a beginner, you can use your hands, or try rolling it out with a rolling pin. Don't worry about perfect circles; rustic is charming!
Baking Your Pizza Masterpiece
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Carefully transfer the stretched dough to a pizza peel or a baking sheet dusted with cornmeal (to prevent sticking).
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Top with your favorite pizza sauce, cheese, and toppings.
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Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Cooking Tips & Variations:
- For a crispier crust, use a pizza stone.
- Experiment with different flours – whole wheat flour adds a nutty flavor and extra nutrients.
- Add herbs like oregano or basil to the dough for extra flavor.
- Get creative with your toppings!
Nutritional Information (per serving, approximate):
This will vary greatly depending on toppings. A basic cheese pizza will have around 300-400 calories per slice.
This King Arthur Neapolitan pizza dough recipe offers a delicious journey into the art of homemade pizza. Enjoy the process, savor the aroma, and delight in the exceptional flavor of your homemade creation. Making pizza at home is fun, rewarding, and allows you to customize your perfect pizza experience every time! This is truly one of the best recipes for achieving delicious pizza, suitable for any skill level. Enjoy!