Description
Neapolitan-style pizza dough variation makes 2 12-ounce pizzas. Apply your sauce, cheese, toppings, and a final spread of cheese to tie it all together.
Ingredients
- 3 cups unbleached all-purpose flour (such as King Arthur®), or as needed
- 1 ¼ teaspoons salt
- ½ teaspoon fast-rising dry yeast
- 1 ½ cups ice water, or as needed
- 2 tablespoons olive oil
- 1 tablespoon granulated garlic
- 1 tablespoon Italian seasoning
- ½ teaspoon olive oil
Instructions
- In a large bowl
- mix the flour
- salt
- and yeast until thoroughly combined. Mix in ice water
- scraping the bowl as you mix
- until all the flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn the dough out onto a floured work surface
- and knead until the dough is firm but slightly sticky
- mixing in more flour if needed. Knead the granulated garlic and Italian seasoning into the dough. (The kneading step can be done in a bread machine set on the Dough setting.)
- Form the dough into a round
- and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil
- cover the bowl with plastic wrap
- and allow the dough to rise until double
- 1 to 2 hours. Punch down the dough
- and cut in half. Form each half into a 12-inch pizza crust
- and place on pizza pans.
- Move a rack to the bottom position in oven
- and preheat oven to 450 degrees F (230 degrees C).
- Bake the pizza crusts on the bottom rack just until firm
- 3 to 7 minutes. Allow the crusts to cool for about 10 minutes before topping with sauce
- cheese
- or other desired ingredients and returning to oven to bake.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 1 hr 45 mins
Servings: 12