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Classic Naples Style "Napoletana Pizza

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“Classic Naples style "Napoletana" Pizza Dough by Peter Reinhart (my hero breadmaker) This is for the pizza dough only, top as you desire before placing in oven”
READY IN:
35mins
SERVES:
12
YIELD:
1 pizza
UNITS:
US

Ingredients Nutrition

Directions

  1. Add all dry ingredients to mixing bowl and stir to distribute.
  2. Add all liquid ingredients, including oil, water and yeast water.
  3. Use large spoon and stir until all ingredients are evenly distributed and fully hydrated - all flour absorbed, about 1-2 minutes.
  4. Let dough rest from 1-5 minutes and and then continue to mix for additional minute.
  5. Add water or flour, a little at a time, as needed. Dough should be soft, supple and tacky to touch.
  6. Rub olive oil on work surface to make an oil slick about 1 foot in diameter.
  7. Transfer dough to surface, rub some oil on your hands to prevent sticking.
  8. Stretch and fold dough to fold into a ball.
  9. Cover dough still on oil slick, with clean bowl or transfer to an oiled bowl.
  10. Perform 3 more stretch and folds, at 5 minute intervals.
  11. Rub more oil on work surface as needed to prevent sticking.
  12. After each stretch and fold dough will become firmer, less sticky and bouncier.
  13. After final stretch and fold put dough into oiled bowl, cover bowl, not dough itself, with plastic wrap and lplace in refrigerator for up to 3 days.
  14. When ready to bake, stretch out to desired size, place on pan lined with white corn meal to prevent sticking.
  15. Top as desired, recommend my Pizza sauce listed on here instead of those pre-bottled stuff.
  16. Place pizza stone or pan in hot oven. Use a super hot oven (as high as it goes, mine reaches around 500 F) the reason for using super hot is because the longer pizza bakes the drier and more boring the crust will become.
  17. Shouldn't take more than 5-8 minutes.

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