Neapolitan dough is made up ahead of time for a quick and easy, but very tasty pizza night. Crust is crispy outside, chewy inside, and you can make it thick or thin. Biggest decision: Sauces and toppings!
Prep Time2 hourshrs
Cook Time15 minutesmins
Servings: 8
Author: Portlandia Pie Lady
Equipment
Cast iron skillet or pizza stone
Ingredients
Neapolitan Pizza Dough
2teaspoonsactive dry yeast
1-1/4 cuproom temp water
3cupsbread flour or all-purpose flour(bread flour makes a very good dough)
1-1/3cupscream (I have used half & half in a pinch for a substitute)
Instructions
Pizza Dough (this can be done the day of or up to 5 days before using)***
Make the dough the morning of pizza day, or at least 1-1/2 hours before baking time (see notes below for making days in advance).
In a stand up mixer (I like KitchenAid), with dough hook attached, mix flour and salt, and yeast. Add the water all at once and let mixer/dough hook kneed for 7 to 8 minutes.
Divide into two dough balls, place each ball onto a floured cutting board, cover with damp tea towel (flour sack towel) and let rise for 1 full hour. (see notes below for making days in advance).
While the dough is resting, preheat the oven to 500 F, prepare sauce(s) and toppings.
Dust the bottoms of two 10 to 12-inch cast iron skillets or pizza stone (or baking sheet) with some cornmeal or 1 teaspoon of olive oil.
Stretch each dough ball into the pans, top with sauce of choice, cheese, meat,veggies, etc.
Bake in a very hot oven at 500 F for 15 to 20 minutes. Slide the pizza(s) onto a cutting board, cut and serve!
Basil Red Sauce
Heat all ingredients in small saucepan on medium-high until it just starts to simmer. Let the sauce sit at room temperature as it cool.
The sauce is already very thick, so no need to simmer to thicken, however, for better flavor I make it a day or two in advance.
This is enough for two large pizzas plus some extra for dipping! Makes 2 cups sauce. Store extra in refrigerator.
Garlic Alfredo White Sauce
Over medium heat, melt butter in a saucepan, add the cornstarch and garlic to make roux, making sure to whisk out any lumps.
Whisk in cream, salt & pepper. Heat while stirring until slightly thickened about 5 to minutes.
Makes about 1-1/2 cups sauce.
Notes
***For thinner crust, make two 10 to 12-inch pizzas. For Thicker crust double recipe for two 10 to 12-inch pizzas. If you are using dough pre-made from the fridge, remove dough from fridge, stretch into pans, and let sit at room temperature for at least 1-1/2 hours before adding toppings and baking. This is the perfect time to pre-heat oven, prep toppings, etc.