Homemade Napoletana Margherita Pizza Dough Recipe

Homemade Napoletana Margherita Pizza Dough Recipe

Recipe by Paggi Pazzo

Homemade Napoletana Margherita Pizza Dough Recipe
Published: July 14, 2012

Prep time: 30 min
Total time: 3 hour 30 min
Yield: 3 pizza doughs
Calories per serving: 349
Fat per serving: 9.4g

Ingredients

• 2 1/2 cups Molino Caputo tipo 00 flour
• 2 teaspoons salt
• 1/2 teaspoon yeast
• 1 cup Italian water
• 2 tablespoons olive oil

Cooking Directions

1. In order to make dough, heat Italian water in a pot for 2-3 minutes until warm then place in a bowl with salt and stir well for several minutes
2. Add yeast into the bowl and stir for at least 5 minutes until yeast dissolves
3. Add 2 cups of Molino Caputo tipo 00 flour to bowl, pouring slowly as you stir, then olive oil and continue to stir for at least 10 minutes, until dough begins to turn into an elastic substance (continue to add more water or
   olive oil if dough is not sticking or elastic – a Napoletana dough should be very wet)
4. Place dough on a cutting board or cooking sheet and cover all sides with a little flour, then cover with a damp towel or plastic wrap and place under a bowl for at least 3 hours
5. Shape and kneed dough and shape into 3 round balls (you can freeze what you do not plan to cook/grill)
6. Ready to be rolled and prepared for pizza cooking/grilling