Neoplitan Pizza Dough Recipe

Nutritional

Serving Size: 1 (307 g)

Calories 537.7

Total Fat - 12.2 g

Saturated Fat - 2.1 g

Cholesterol - 0 mg

Sodium - 2004.6 mg

Total Carbohydrate - 90.6 g

Dietary Fiber - 4.6 g

Sugars - 15.7 g

Protein - 15.6 g

Calcium - 448.2 mg

Iron - 6.2 mg

Vitamin C - 0 mg

Thiamin - 0.9 mg

Step by Step Method

Step 1

Combine all the dry ingredients in a mixing bowl.

Step 2

Combine together the water, honey and oil and add to the dry ingredients. If using a mixer, use the paddle attachment and mix for one minute or until well blended. Let the dough rest for 5 minutes to fully hydrate the flour.

Step 3

Switch to the dough hook and mix on medium speed for 2 to 3 minutes until the dough is smoother but still soft and slighly sticky.

Step 4

Spread one teaspoon of olive oil on the work surface, then transfer the dough to the oiled surface. Rub your hands in the oil then 'stretch and pull' the dough one time. This is done by folding the dough like a letter; reach under the front(bottom) and fold to the center, then fold the top of the dough towards the center. Turn the dough a 1/4 turn and repeat, folding from the bottom toward center then from the top toward the center.

Step 5

Flip the dough over and form into a ball. Divide the dough into 5 eaqual pieces, each weighing about 8 ounces.

Step 6

Form each piece into a ball and place in separate sandwich size freezer bags that have been misted inside with oil. Seal the bags and refrigerate for up to 4 days, or freeze for up to 6 months.

Step 7

ON BAKING DAY:

Step 8

90 minutes prior to baking, place the desired number of dough balls on a lightly oiled surface. With oiled hands, stretch each piece into a tight ball, then place on lightly oiled surface and loosely cover with plastic wrap and let rest a room temperature until ready to bake.

Step 9

About an hour prior to baking, preheat oven and pizza stone (if using)on the highest temperature possible. If you don't have a pizza stone the pizza can bake on a baking sheet or pizza pan. While the oven preheats prepare your sauces, cheese and toppings.

Step 10

When ready to assemple, place one cup of flour in a bowl, using some to lighly dust the work surface and your hands.

Step 11

Put one of the pizza balls into the flour to coat the bottom. Transfer to the work surface and gently tap it down into a disk. Slide the backs of your hands under the dough, then lift and begin to rotate, using your thumbs to do all the work. DO NOT use your hands and knuckles, they are only supporting the dough.

Step 12

If the dough resists or rips, pinch the dough together, form into a ball and allow to rest for 2 to 3 minutes.

Step 13

Continue working the dough (resting if necessary) until it is about 10 to 12 inches in diameter. It should be thicker on the edges and should not be paper thin. Place dough on pan or floured pizza peel. Repeat with additional dough balls as needed.

Step 14

Top the pizza(s) as desired, then slide on to pizza stone. If you aren't using a stone, then just slide the pan into the oven.

Step 15

Bake for four minutes, then use the pizza peel to rotate the pizza (or pan). Bake an additional 5 to 7 minutes, until the edes are puffed and are a deep golden brown.