Name: A’s Neapolitan-Esque Pizza Dough
Prep time: 360 min
Cook time: 10 min
Total time: 370 min
Yield: 1
Ingredients: 220 g Cool water; 9 g Fine Sea Salt; 4.5 g Avocado Oil; 180 g All Purpose Flour; 180 g Double Zero Flour; 4 g Instant Dry Yeast

1

Finely dust a flat surface like a clean counter or cutting board with flour.

2

Take your dough ball and lay it flat on your work surface. It is critical that the side of the dough ball that rose during the rest period is upright (not on the bottom touching the flat surface).

3

Using the flat pads of your fingers, press firmly into the center of the ball, pushing outward. Do this again and again in a circle until about 1 centimeter from the edge. The last edge of the dough is your crust.

4

Technique - Finger Spread: Keep the dough flat on the counter, place your palm flat inside the rim, and gently slide your hands outward while rotating the disc. While rotating, stretch your fingers out slightly to help pull the dough.

5

Technique - Lift & Pinch: Lift the dough in the air so it’s hanging vertically. Grasp the inside edge of the crust. Pinch and pull the dough with one hand and rotate the dough with the other hand. Almost like turning a stirring wheel. Gentle pulls to stretch the dough.

6

If you want a thin crust, keep gently stretching until you can almost see through the dough. Careful to not rip the dough - go slow and be gentle. Once you can slightly see through the dough, it’s almost ready to be topped.

7

Prepping the Peel: Before placing your crust on a pizza peel, it’s critical you dust a fine layer of flour on it. I put flour between my hands and rub them together.

8

Place your dough onto the floured peel and place your toppings on.

9

The Shake Test: Before you can put your pizza in a pizza oven or onto a pizza stone, you need to make sure your pizza is floating free on the peel. Simply: give the peel a small quick shake forward and back while in the air - the pizza should slightly slide. If not, you need to slightly lift the sides of the dough and blow a pinch of flour under. Launch the pizza into a preheated oven as soon as it slides.

10

Baking your pizza into a pizza oven should only take about 3 minutes with a few rotations. If using an oven, it may take longer due to a lower temp.

A’s Neapolitan-Esque Pizza Dough

Ingredients

Nutrition (per serving)

Instructions

The Bread Machine Setup

Ball the Dough

Making the Pizza Base: Stretch Your Dough

Ratings & Reviews

Rate This Recipe

you might also like...

A’s Puffy Neopolitan Dough

Strawberry Ice Cream using Frozen Berries (Haagen-Dazs Copycat)

(Fairmont-Inspired) Sugar-Crusted, Vanilla Bean, Dark Chocolate Scones