Traditional Neapolitan pizza dough
Great pizza dough recipe, half Margherita, half Hawaiian topping.Recipe for a Ø 12 inches pizza with a thick crust.
Servings: 4 people
Ingredients
- 1⅓ cup water 320 g
- 2 tsp fine sea salt 10 g
- ½ tsp instant dry yeast 3 g = 10 g fresh yeast
- 3 cups +3 tbsp Manitoba flour 500 g
- 2 tbsp olive oil
- 4 tbsp tomato sauce
- 5 slices mozzarella
- fresh basil chopped
- ¼ cup red pepper diced
- ¼ cup pineapple diced
- grated cheddar cheese
Instructions
- Put the flour, salt, yeast and water in a bowl of a stand mixer and mix on first speed with a hook until combined - scrape the sides if needed.
- Knead on second speed for about 10 to 12 minutes.
- Once the dough is elastic, quickly shape a ball and place in a lighlty greased bowl. Cover with plastic wrap and leave at room temperature for 8 to 10 hours.
- Preheat the oven to 480°F. Brush with olive oil or place a parchment paper on a baking sheet.
- Spread the dough with your hands - that you previously covered with a bit of olive oil to prevent from sticking. Push the dough from the center to the edges with your fingers, until you get the thickness you want.
- Prick the edges with a fork, and press the olive oil into the dough with your fingers.
- Spread the tomato sauce and bake the pizza for 5 minutes at 480°F.
- Remove from the oven and put the rest of the ingredients - apart from the herbs.
- Put back in the oven for 5 to 10 minutes. You want the crust to be nice and golden brown.If you want the cheese to be grilled, broil for a couple more minutes, but keep an eye on the pizza so it doesn't burn!
- Sprinkle with basil and drizzle with olive oil if you like.