NEAPOLITAN-STYLE PIZZA DOUGH MIX

Net Wt. 518g

R E C I P E S

INSTRUCTIONS: Add packet contents and 1 1/2 cups lukewarm water (350g) to a large glass bowl. Stir until flour is incorporated. Cover with plastic wrap and let sit at room temperature for 24 hours, or a minimum of 18 hours.

Move oven rack to lowest position and preheat to 500 degrees F.  If using a pizza steel, let it preheat for at least 15 minutes or up to 1 hour.

Spread 4 tablespoons flour onto a clean surface. Transfer half the dough to the floured surface; lightly coat the dough with a little flour. Press dough out starting from the middle and try not to fuss with the outer crust so it is airy when baked. The goal is a 12-inch diameter (thin in the middle with a thicker outer crust). Transfer dough onto parchment paper.

Add toppings and bake at 500 degrees F (lowest rack) for 10-12 minutes, but begin checking for doneness around 8 minutes. It is done when the bottom is a deep golden brown and toppings have melted. Repeat with remaining dough.

FREQUENTLY ASKED QUESTIONS:

• What happens if I don’t let it rest for the full 24 hours?

  • The lengthy fermentation allows the enzymes to break down the flour’s protein strands, resulting in an airy and flavorful crust that doesn’t require kneading.  24 hours is best recommendation, but in a pinch you could shorten it to 18 hours.

• Can I make it a few days ahead of time?

  • Yes! Prepare according to package instructions and let it rise for the full 24 hours.  Then move it to a food storage bag and place in the fridge for up to 3 days.  Just be sure to let it come to room temperature (covered) for a few hours before you bake the pizza.

• Can I freeze it?

  • Yes!  Prepare according to package instructions and let it rise for the full 24 hours.  Then move it to a freezer storage bag and place in the freezer; use within 3 months. Thaw and be sure to let it come to room temperature (covered) for a few hours before you bake the pizza.

• Do I need to parbake the crust before topping it?

  • No!  Roll it, top it, and bake it!

• Do I need to poke the air bubbles?

  • No!  The air bubbles are important, especially in the outer crust area.

• Do I have to use a pizza steel?

  • No, you can use a pizza stone, pizza steel, cast iron, or a sheet pan.  A sheetpan will take a little longer to cook with.

• Do I really need to preheat the pizza steel for an hour?

  • Preheat it for at least 15 minutes, but preferably up to 1 hour for best results.

• What kind of pizza steel do you use?

  • Technically I use a cast iron.  I love my Lodge Cast Iron Pizza Pan.  It works well on the smoker too!  It is unlikely to crack, gets very hot, and has great results.

• What if the dough isn’t rolling out easily?

  • Let the dough sit for about 10 minutes on a floured surface to allow the gluten to relax and then try it again. It also works well to lift the dough onto your fists and gently rotate around to stretch the dough.

• What are some of your favorite toppings?

  • My classic go-to is canned crushed tomatoes as the sauce, then a thin layer of shredded Italian cheese, a few slices of fresh mozzarella cheese torn into little pieces,  and pepperoni slices.  Right after the pizza is done baking, top with fresh basil leaves.

This product was produced at a Licensed Home Food Processing Establishment and was made in a facility that also processes wheat, egg, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame. Extend shelf life by storing in a cool, dark, dry place.