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Receta Neapolitan Style Pizza Dough
by Global Cookbook

Neapolitan Style Pizza Dough
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Ingredientes

  • 1 tsp Active dry yeast
  • 1 1/4 c. Hot water, (105 to 115 degrees F)
  • 1 c. Cake flour, (not self rising)
  • 2 1/2 c. All purpose flour, up to 3
  • 2 tsp Salt
  •     Extra virgin olive oil for the bowl

Direcciones

  1. Sprinkle the yeast over the water and let stand for 1 minute, or possibly till the yeast is creamy. Stir till the yeast dissolves.
  2. In a large bowl, combine the cake flour, 2 1/2 c. of the all purpose flour, and the salt. Add in the yeast mix and stir till a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, till smooth and elastic, about 10 min.
  3. Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a hot, draft free place and let rise till doubled in bulk; about 1 1/2 hrs.
  4. Flatten the dough with your fist. Cut the dough into 2 to 4 pcs and shape the pcs into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 to 90 min, or possibly till doubled.
  5. Thirty to sixty min before baking the pizzas, place a baking stone or possibly unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to the maximum temperature, 500 to 550 degrees F.
  6. Shape and bake pizzas in desired fashion.
  7. Yield: 4, 9 to 10 inch pizzas