Neapolitan Pizza Dough Recipe

This Neapolitan Pizza Dough Recipe is made from a five minutes a day for fresh-baked bread technique, creating a moist-and-chewy-on-the-inside dough and a crispy pizza crust on the outside.



From "Five Minutes a Day for Fresh-Baked Bread"
December 2008/January 2009

Total Hands-On Time: Prep 15 minutes, cook 8 to 10 minutes

Preparation Time: Prep 15 minutes

Cook Time: Cook 8 to 10 minutes

Yield: Makes 1 ­12- to 14-inch pizza to serve 2 to 4.

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Neapolitan Pizza Dough Recipe uses an easy no-kneed refrigerated bread dough that can be used for a variety of different recipes.

Ingredients:

Creating delicious pizza is easy using this Master Boule Master Bread Recipe made from a refrigerated bread dough technique.

Neapolitan Pizza Dough Recipe

The secrets to this pizza are to keep the crust thin, don’t overload it, and to bake it quickly at a high temperature so it doesn’t cook down to a soup. It’s unlike anything most of us are used to eating — especially if you make fresh mozzarella!

1 pound pre­mixed boule dough
Cornmeal for covering the pizza peel
Topping: your favorite seasonal ingredients

Instructions:

• 20 minutes before baking, preheat the oven with a baking stone (scraped clean) at your oven’s maximum temperature — the hotter, the better. (Another option is to use the baking stone over a grill, which takes about two-thirds of the time.)

• Prepare the toppings in advance. The key to a pizza that slides right off the peel is to work ­quickly.

• Follow Step 5 of The Master Recipe (above).

• Flatten the dough into a 1/8-inch-thick round with your hands and a rolling pin on a wooden board. Dust with flour to keep the dough from sticking. (A little sticking can help overcome the dough’s resistance to stretching, though, so don’t overuse flour.) You also can let the partially rolled dough relax for a few minutes to allow further rolling. Stretching by hand may help, followed by additional rolling. Place the rolled-out dough onto a liberally cornmeal-covered pizza peel.

• Distribute your toppings over the surface, leaving some of its surface exposed so you can appreciate the individual ingredients — and the magnificent crust! — of the final product. No further resting is needed.

• Turn on the exhaust fan (or use lower heat and bake a few minutes longer), because some of the cornmeal will smoke. Slide the pizza onto the stone (back­and-forth shakes can help dislodge it). Check for doneness in 8 to 10 minutes. Turn the pizza around if one side is browning too fast. It may need up to 5 more minutes.

• Allow to cool slightly on a rack before serving.

Makes 1 ­12- to 14-inch pizza to serve 2 to 4.

Highly Recommended by the MOTHER EARTH NEWS editors:

Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François (Thomas Dunne Books, an imprint of St. Martin’s Press, LLC, Copyright 2007). The MOTHER EARTH NEWS editors whole-heartedly offer a big fat stamp of approval to this incredible cookbook, which proves hands-down that there is enough time in life for baking, and that baking at home can save you hundreds every year. The recipes reprinted here give you just a taste of the numerous treats you’ll be able to create — deftly! — by mastering one simple technique. Check it out for all kinds of troubleshooting tips and many more mouthwatering recipes (Almond Cream Pastry, Chocolate-Raisin Babka or Homemade Beignets, anyone?).


Find the Master Boule Bread Recipe used in this recipe here: Master Boule Bread Recipe.


Read about the five minute homemade bread recipe here: Five Minutes a Day for Fresh-Baked Bread.