NEAPOLITAN PIZZA DOUGH
PG tested
This dough takes about a day and a half from start to finish, but it is so worth it. Mike Murphy cooks his Neapolitanstyle pizzas at around 810 degrees in his outdoor pizza oven, but you can bake the pies in an oven at 500-550 degrees. Be sure the pizza peel or pan is well-floured, or it will stick.
For a traditional Margherita pizza, top the dough with sauce, fresh mozzarella, a little grated Parmesan and fresh basil. Mr. Murphy tops his “Fenway Red Sox” pies with ground sweet Italian sausage, caramelized onions, roasted red peppers and lemon aioli.
1½ cups warm (95 degrees) water
2¾ teaspoons fine sea salt
½ teaspoon instant dried yeast
Scant 4 cups flour, preferably
00, plus more for dusting
Olive oil, for coating pan
Place warm water in a large bowl. Stir in salt and yeast until dissolved.
Add flour, and then get your hands in there to incorporate the ingredients until no dry flour remains on the bottom of bowl. Let the dough sit on the counter for about 20 minutes, uncovered.
Lightly flour a work surface, then turn the dough out onto it. Knead the dough for 2-3 minutes, making sure all the dry stuff is integrated. Reach under the dough and squish it to make sure the yeast is well distributed. The dough should be smooth.
Coat a large bowl with light olive oil. Put dough in a bowl and cover lightly with plastic wrap. Let the dough sit in the bowl on the counter at room temperature for 4 hours.
After 4 hours, shape the dough into a round on a wellfloured work surface and divide it into 2 dough balls.
Start pulling the dough into thirds and pull each part up and over the dough ball. When it feels stiff, flip the ball over onto its seams and place on an unfloured part of the work surface. Pull the dough firmly toward you, sealing the bottom of the dough ball.
Place balls on a floured tray and dust the top with a little flour. Cover with plastic wrap and allow to sit for another 4 hours at room temperature.
Stick the tray in a fridge and allow it to proof for anywhere from 24 to 48 hours. When you’re ready to make pizza, remove the dough from the fridge and allow it to come to room temperature for about 90 minutes before you shape it.
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top with sauce and other ingredients, and bake.