Neapolitan-Style Pizza Dough

Serves: 8
Total Calories: 215


1 teaspoon active dry yeast or instant yeast
1 cup warm water (100° to 100°F)
1 cup plain cake flour (not self-rising)
3 cups (about) all-purpose unbleached flour
2 teaspoons salt


1 Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.

2 In a large bowl, combine the two flours and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as necessary to make a moist but not sticky dough, about 10 minutes. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.)

3 Shape the dough into a ball. Place it on a floured surface and cover it with an overturned bowl. Let rise about 1 1/2 hours at room temperature or until doubled.

4 Uncover the dough and press out the air bubbles. Cut the dough in half or in quarters, depending on the size of the pizzas you will be making. Shape each piece into a ball. Place the balls several inches apart on a floured surface and cover with a towel or plastic wrap. Let rise 1 hour or until doubled.

5 Lightly dust your work surface with flour. Pat and stretch one piece of dough out into a 9- to 12-inch circle, about 1/4 inch thick. Leave the border of the dough slightly thicker.

6 Dust a pizza peel or a rimless baking sheet generously with flour. Carefully place the circle of dough on the peel. Shake the peel to be sure that the dough is not sticking. If it is, lift the dough and add more flour to the peel. The dough is ready to be topped and baked per your recipe.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 215
Calories from Fat: 0

This Neapolitan-Style Pizza Dough recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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