Neapolitan-Style Pizza Dough Mix

$10.25

This Italian classic has the perfect chewy, crunchy crust and is made with high quality bread flour.  The only ingredients are flour, salt, and yeast.  No oil, no sugar…and no kneading!  Just add water!  It’s so easy the kids can help make it.   Makes two crusts.  See below for ingredients, instructions, and recipe ideas.
NEAPOLITAN-STYLE PIZZA DOUGH MIX (Net Wt. 518g)
INGREDIENTS: Unbleached Bread Flour (Unbleached Hard Red Wheat Flour, Enzyme or Malted Barley Flour), Sea Salt, Instant Yeast (Natural Yeast [Saccharomyces Cerevisiae], Sorbitan Monostearate, Ascorbic Acid)
ALLERGEN: Wheat (Hard Red Wheat Flour, Malted Barley Flour)
INSTRUCTIONS: 24 hours prior to mealtime, add packet contents and 1 1/2 cup lukewarm water (350g if using a digital scale) to a glass bowl. Stir until all flour is incorporated. Cover with plastic wrap and let sit at room temperature until mealtime. It will get bubbly and jiggly.
When ready to bake pizza, move rack to lowest position and preheat oven to 500 degrees F. If using a pizza steel, let it preheat for at least 15 minutes but preferably up to 1 hour for best results.
To assemble pizza, spread 4 tablespoons flour on a clean surface. Roll the dough in the flour to evenly coat; divide in half. Using your fingers, gently press dough out starting from the middle. Next, lift the dough onto your fists and gently rotate around to stretch the dough out.  The goal is a 10-12″ diameter. If it isn’t rolling out easily, let it sit 10 minutes to let the dough relax, and then try again. Try not to fuss with the outer crust so you get an airy crust. Repeat with remaining dough.
Transfer dough onto parchment paper and trim excess parchment. Add toppings (less is more since it’s a wet dough). Bake at 500 degrees F (lowest rack to ensure crispy bottom crust) for 10-12 minutes, but begin checking for doneness around 8 minutes. You know it’s done when the bottom is a deep golden brown.  Let cool on a cooling rack for a few minutes. Slide onto a cutting board, slice and serve.
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.  If you do less than that you’ll have a sad pizza!
  • 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 out, 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.  The sheet pan doesn’t need to be preheated and it will take a little longer to cook than it would on the other options.
  • 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 are some of your favorite toppings?
    • My classic go to is a little bit of canned crushed tomatoes as the sauce (sometimes stirring in a little bit of basil pesto), then a thin layer of shredded Italian cheese, a few slices of fresh mozzarella cheese torn into little pieces,  pepperoni, and fresh basil leaves.  Sometimes I add about 1 tablespoon of Panko breadcrumbs on top for a fun added crunch.  For a dipping sauce on the crust, I like to warm up some of the canned crushed tomatoes (also delicious with some basil pesto stirred in).
    • I also love Prosciutto Peach Goat Cheese pizza with some arugula and balsamic glaze on top.  Our kids often request “Salad Pizza” which is really just Bacon Cheeseburger pizza with lettuce on top.  They beg for Macaroni and Cheese Pizza (shells and cheese, sliced hot dogs, shredded sharp cheddar).  Breakfast pizza and taco pizza are always a hit at our house.  I love to use leftover spinach and artichoke dip as the “sauce” and top with chunks of rotisserie chicken and shredded Italian cheese.  Our boys are obsessed with adding pickles to any pizza!  The possibilities are endless!
  • What else can the dough be used for?
    • I also use this dough for calzones, meat pies, Stromboli, Runzas and more.
This product was produced at a 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.