Herbed Neapolitan-Style Dough

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Herbed Neapolitan-Style Dough

 

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Amount Measure Ingredient -- Preparation Method

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--dry Ingredients--

6 cups all-purpose flour -- unbleached

1/2 tsp salt

1/4 cup grated pecorino or parmigiano cheese -- see notes

1/4 tsp pepper -- see notes

1 tsp dried oregano -- see notes

1 tsp dried thyme -- see notes

1 tsp dried rosemary -- see notes

--wet Ingredients--

2 cups warm water

2 T honey

1 oz fresh yeast or 1/2 oz dried yeast

Pinch Salt

1 tbsp Olive oil -- (1 to 2)

1/2 cup corn meal

 

Mix wet ingredients in a 2 cup measuring cup or bowl. Allow mixture to sit until

it gets foamy, about 20 minutes.

 

While you’re waiting for yeast to get foamy, mix dry ingredients in a large bowl

and form a well in the center. Pour yeast mixture into well. Incorporate dry

ingredients. Once everything is incorporated, put mixture onto a lightly floured

marble slab, wood board or counter top. Knead for approximately 15 minutes,

until dough forms an “earlobe consistency .”

 

Form dough into ball. Lightly oil inside of large bowl. Place dough in bowl.

Lightly oil top of dough. Cover dough with plastic wrap or clean dish towel that

has been saturated with water and wrung out completely. Let dough proof for

approximately 1-1/2 to 2 hours at room temperature. Dough will triple in size.

 

Prepare toppings as you allow dough to rise.

 

Preheat oven to 500 degrees Gently punch down dough. Place dough onto lightly

floured slab or counter and gently form into one large ball or two smaller

balls. Lightly press dough into disk shape. Cover with damp, clean dish towel.

Let rest 15 minutes.

 

Dough will continue to rise. If you prefer to make pizza at another time you can

refrigerate or freeze it at this point. I would not refrigerate it for more than

two days. Please put it in a bowl with a tight fitting lid, because it will

continue to rise and can take over your whole refrigerator. If you freeze it,

you should thaw it out in your refrigerator. To form pizzas you can use your

hands, rolling pin, whatever. Form it into whatever shape and thickness you

like. Have fun with it! Add toppings of your choice.

 

Description:

" Neopolitan means from Naples - this is the most common type of pizza

dough served at pizzerias across America "

Source:

" http://www.epedge.tv "

 

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Per Serving (excluding unknown items): 4924 Calories; 21g Fat (3.8% calories

from fat); 80g Protein; 1134g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol;

1124mg Sodium. Exchanges: 37 1/2 Grain(Starch); 3 Fat; 37 1/2 Other

Carbohydrates.

 

NOTES : (the herbs and cheese are optional - use some or use none. We used

Locatelli Romano (a pecorino) thyme, oregano and pepper on the show.

 

Sicilian Pizza Dough - My mother made this dough for us. My mother is in Sicily

now and I do not have the exact proportions, but it is close to the Neopolitan

dough except that you substitute semolina flour for the all-purpose dough and

you use more water. I don’t know how much water but start out with 2-1/4 cups

water. My mother would not be able to give you an exact amount either.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0