Best 2 American Style Neapolitan Pizza Dough Recipes

Neapolitan pizza, a beloved culinary treasure, is renowned for its distinctive flavor and texture. To achieve the authentic taste of this Italian delicacy, it's crucial to use the right dough recipe. This article will present you with the authentic recipe for preparing American-style Neapolitan pizza dough, which is slightly modified from the traditional Italian recipe to cater to American preferences and ingredients. The dough is made with a combination of bread flour, all-purpose flour, water, yeast, salt, and olive oil, resulting in a thin, crispy crust with a chewy center. Whether you're a seasoned pizzaiolo or a home cook looking to impress your friends and family, this recipe will guide you through the process of creating the perfect Neapolitan pizza dough.

Here are our top 2 tried and tested recipes!

AMERICAN STYLE "NEAPOLITAN" PIZZA DOUGH

American Style

This is a recipe from Peter Reinhart, my hero of bread making. Comes out so nice. He advises to remember the hotter the oven, the better the pizza dough- use a convection if you have it. Serving size is a guess, depending on how it's cut.

Provided by Bonnie G 2

Categories Low Cholesterol

Time 25m

Yield 2 pizza dough, 8 serving(s)

Number Of Ingredients 6

Ingredients

22 1/2 ounces unbleached all-purpose flour, 5 cups
1/2 ounce kosher salt, 2 teaspoons
5 grains instant yeast, 1 teaspoon dissolved in 1/4 cup water, deduct from total water
1/2 ounce sugar or 2 teaspoons honey
1/2 ounce olive oil
16 ounces water, room temperature

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.

NEAPOLITAN PIZZA DOUGH

Neapolitan Pizza Dough image

I like this recipe because it's simple. Throw everything in the mixer for 8 minutes, come back in 15 and make your pizza.

Provided by Sprocket30

Categories Lunch/Snacks

Time 35m

Yield 2 10 inch pizzas

Number Of Ingredients 6

Ingredients

6 1/2 ounces all-purpose flour
1/4 ounce salt
1/8 ounce sugar
1/4 ounce active dry yeast
1/2 ounce olive oil
4 ounces water

Steps:

Add flour, salt, sugar, and yeast to mixing bowl. Using a dough hook, turn mixer on low for 1 minute to mix ingredients together. (You can add additional flavoring ingredients too, such as 1 tbsp basil or oregano -- be creative.).
Add olive oil. Turn mixer on low speed and slowly start to add the water in 1 ounce increments. The dough should clean the sides of the bowl after about a minute or two of mixing. Mix for about 8 minutes.
Let the dough rest for about 15 minutes.
Roll and stretch the dough until very thin, add any desired toppings, and bake @ 475 until golden brown.

Nutrition Facts : Calories 419, Fat 8.3, SaturatedFat 1.2, Sodium 1389.7, Carbohydrate 74.1, Fiber 3.5, Sugar 2, Protein 11

Tips:

Use high-quality ingredients, especially for the flour and tomatoes.
Make sure the water is cold before adding it to the dough.
Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
Preheat the oven to the highest temperature possible before baking the pizza.
Use a pizza stone or baking sheet to bake the pizza.
Add the toppings to the pizza just before baking it.
Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted.
Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Making American-style Neapolitan pizza at home is easy and rewarding. By following these tips, you can create a delicious pizza that will satisfy your cravings for this classic Italian dish. So next time you're in the mood for pizza, give this recipe a try. You won't be disappointed.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »