Neo Neapolitan Pizza Dough Recipes

NEO-NEOPOLITAN PIZZA DOUGH

Steps:

• With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test.
• Immediately divide the dough into 4 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day. (Or, if you are making the pizzas on the same day, let the dough balls sit in the bags at room temperature for 1 hour, remove them from the bags, punch them down, reshape them into balls, return them to the bags, and refrigerate for at least 2 hours.)
• The next day (or later the same day if refrigerated for only 2 hours), remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don't want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months.

NEO-NEAPOLITAN PIZZA DOUGH

Steps:

• With a big metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined.
• Fit mixer with dough hook; mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball.
• Let dough rest for 5 minutes, then mix again on med-low speed for 2 more minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom.
• *If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
• The dough should pass the windowpane test-snip off a piece of dough and gently tugging and turning it, stretching it out until it forms a paper-thin, translucent membrane somewhere near the center; if dough does not form this membrane, it probably needs another minute or two of mixing).
• Immediately divided the dough into 4-equal portions; round each piece into a ball and brush or rub each ball with olive oil.
• Place each ball inside its own zip-lock freezer bag; let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
• The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off.
• Makes four 10 ounce dough balls.