Best 2 American Style Neapolitan Pizza Dough Recipes

AMERICAN STYLE "NEAPOLITAN" PIZZA DOUGH

Steps:

• If mixing by hand, add all dry ingredients to mixing bowl and stir to distrubute.
• Add all liquid ingredients, including oil, water and yeast water.
• Use a large spoon and stir until all ingredients are evenly distrubuted and fully hydreated - all flour should be absorbed.
• If using electric mix use paddle attachement and mix on slow speed for 1 minute or until all ingredients are evenly distributed and fully hydrated - all flour absorbed.
• Let dough rest 1-5 minutes and then mix on medium low (or continue mixing with large spoon) for one additional minute.
• Add more water or flour, a little at a time as needed.
• Dough should be soft, supple and tacky to the touch, even slightly sticky.
• Rub some olive oil on work surfact to make an oil slick about 1 foot in diameter and transfer dough to the oiled surface.
• Rub some oil on bowl scraper of spatula to prevent sticking and a little on your hands.
• Stretch and fold dough, and fold into a ball.
• Cover dough, still on oil slick, with a clean bowl.
• Perform three more stretch and folds, at 5 minute intervals.
• Rub more oil on work surface, as needed to prevent sticking.
• After each stretch and fold dough will become firmer, less sticky and bouncier.
• After final stretch and fold put pizza dough into oiled bowl, large enough to contain it when doubles in sie,.
• Cover bowl with plastic wrap and place in refrigerator.
• The dough will be good up to three days.
• NOTE: You may also divide it into desired pizza sizes, from dough balls, and place each ball into an oiled freezer bag, seal, and freeze. These will keep for up to three months.

ROBERTA'S PIZZA DOUGH

Steps:

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.