Neapolitan Pizza Dough: This is Roberto Caporuscio’s recipe for Neapolitan pizza dough. Diane worked side by side
with Roberto, learning the finer points of making these pizzas and this dough.
Makes 48 ounces doughmor five 9.5-ounce portions, enough for five 9-inch pizzas.
1/2 teaspoon (3 grams) fresh cake yeast.
2 cups lukewarm water
(90° to 100°f)
1 tablespoon table salt or fine sea salt.
7.5 cups caputo flour, plus more for dusting.
In a small bowl, using a fork, stir the yeast into 1 cup of the lukewarm water. Set aside until
the yeast dissolves, about 5 minutes.
In another small bowl, combine the salt and remaining 1 cup water. Stir to dissolve the salt.
To make the dough by hand: Place 7.5 cups of the flour in a large bowl. Make a well in the
center of the flour and stir in the yeast mixture along with the saltwater mixture. Using a wooden
spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a
lightly floured work surface and knead until soft and elastic, 12 to 15 minutes. It will still be a little
sticky but shouldn’t stick to your hands. Add only a minimum amount of flour to the work surface
to keep the dough from sticking.
To prepare the dough for rising: Cut the dough into fifths to form five even portions,
each weighing 9.5 ounces. Pick up one portion of dough and pull the opposite edges together,
wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat
with the other four portions. Place each portion
in a 1-gallon lock-top plastic bag. Squeeze out all the air and seal the bags, allowing enough room
for the dough to double in size.
Let rise in a cool room (about 60°F) for 6 to 8 hours. Alternatively, refrigerate for at
least 10 hours or up to 24 hours. Remove from the refrigerator 1 hour before using to allow the
dough to come to room temperature. Proceed with any Neapolitan pizza recipe.
-Diane Morgan and -Tony Gemignani All Rights Reserved
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