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Nutrition Facts
Serving Size 103 g
(Approx. 10 Servings)
Amount Per Serving
Calories 220 Calories From Fat 20
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 480 mg 20%
Total Carbohydrate 42 g 14%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 6 g
Vitamin A 0% Iron 15%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Classic Neapolitan Pizza Dough
Prep Time
2 hours
Cook Time
15 minutes
Total Time
2 h 15 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

2 .2000 Lb Anna Napoletana 00 Flour, plus more for dusting work surfaces
1/4 Oz Fleischmann's Active Dry Yeast, or any instant yeast
5 Tsp kosher salt
2 1/2 cup(s) luke warm high quality filtered water
2 Tbsp olive oil
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Instructions

1
In a bowl mix together flour, yeast and salt. Add warm water to a stand mixer bowl then attach the dough hook to the mixer.
2
Add dry ingredients to water and mix on low speed to combine. Slowly raise mixer speed until dough forms and pulls away cleanly from sides of bowl. *Add more flour 1 tablespoon at a time if dough is too sticky, or 1 teaspoon of water at a time if too dry.
3
Keep kneading dough on medium low speed for 14 minutes, scraping sides of bowl as necessary.
4
Turn dough out onto a lightly floured surface and knead for a couple of minutes, folding like a book each time. Then form into a ball.
5
Place in bowl, add olive oil and lightly coat entire surface of dough. Cover bowl with plastic wrap and rest in a warm place for approximately 1 hour or until dough is doubled in size.
6
Once proofed, dust work surface with flour, punch down and split dough into 3 to 4 even balls. Cover balls with plastic wrap and allow to proof for an additional hour or until doubled in size.
7
Preheat oven to 500°F while dough is rising one final time. For best baking results place a pizza stone or pizza steel in the oven to pre-heat. A sheet pan works just fine if you don't have a pizza stone.
8
Roll out dough on a lightly floured cutting board. Top with favorite pizza toppings then bake 8 to 12 minutes or until crust is nicely browned. This will make three to four 8 to 10 inch pizzas.
9
Optional: To really get great flavor out of this dough, you can cure it. After punching down and separating into dough balls, cover and refrigerate 24 to 48 hours. Allow to sit at room temperature for at least 2 hours when ready to use. Finish recipe as directed.

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