Neapolitan Pizza

Desert Oasis Woman

or real close by SE NM standards!
Used King Arthur Italian Flour, the US equiv. to 00 from Italy. Ku made the dough the day before he made the pizza.

http://s456.photobucket.com/albums/qq285/Desert_Oasis_Woman/Winter 2010-11/Neapolitan Pizza/?albumview=slideshow

Photo Egg

Very nice pizza.
Still thinking about Ku's black socks.
It's like a mind trap. You rope us in with pizza and then Ku strikes. :laugh:

Desert Oasis Woman

yeah, he's like that!

2Fategghead

Nice pizza post. I have using bread flower but, I almost burned up the hand mixer last time. I think we are going to have to invest in a Kitchenaid mixer. How do you mix your dough? Thanks Tim

Desert Oasis Woman

by Ku's hands

I did the last batch of bucket bread, though :woohoo:

2Fategghead

Wow! My directions call for mixing on medium for 20 min's but, after the rest when you add more flour is when it gets more interesting. You must drink a red bull beer! :woohoo:

2Fategghead

I recently called Kitchenade and found out it is possible to purchase a re manufactured mixer but, it's still a little over $200. I'm talking about the heavy duty model.

Desert Oasis Woman

your grandkids will love it (the mixer, that is)

No Redbull anything around here

highpress

fantastic looking pics! Did you find the King Arthur flour made and noticable difference in the dough? I use bread flour, with zipply lip's dough recipe. Have you tried marks dough method? How do you think this compares? Mind sharing the dough recipe? And what exactly is nepolotan pizza? I guess since i can't spell it i shouldn't worry about it. I hear that term on the time on this board but really don't know what that means. i feel a google search coming on. ... Sorry for the million questions and the ramblings.. Great looking slideshow, thanks for sharing!

Mikee

KitchenAid does have rebates from time to time. I don't make pizza dough without it. I have a 400 watt, not sure how the smaller ones handle a big dough ball.

I have heard a lot of praise on King Arthur's flour. I use ADM's high gluten flour. General Mills also has some great flours for pizza. I thought this brochure is worth reading when understanding pizza dough: http://www.gmiflour.com/gmflour/PDFs/Website A49104 Just Crust Brochure.pdf.

lowercasebill

nice ... here is a good site for N.P.
http://www.varasanos.com/PizzaRecipe.htm

Desert Oasis Woman

nice link, thanks!
answered many questions, some didn't even know we had

Desert Oasis Woman

Jimmy,
this was our first experience with any 00-type flour.
Ku thought the dough was dry (halved the recipe but followed directions) and was surprised at how well it turned out! I commented that it would be very good with some sourdough flavoring -- see VBI Bill's link below :laugh:

Here is the recipe for the full amount of dough:

1 1/2 tsp. active dry yeast
7 cups 00 flour, + more
4 tsp. sugar
4 1/2 tsp kosher salt, plus more to taste
1 tsp. EVOO, + more for drizzling

in small bowl, whisk together yeast and 3/4 cup plus 2 TBS. water heated to 85 degrees. Let sit 10 minutes.

Put flour and sugar into bowl of stand mixer fitted with dough hool Mix on low speed to combine. With mixer on, add yeast mixture, 1 tsp. oil, and 1 1/2 cups ice water. Knead until smooth and a dough [ball] forms around hook, 7 minutes. Add salt and continue kneading for 2 minutes more. (If dough feels dry, add a few TBS. ice water. Divide dough into 4 portions, roll into tight balls, and transfer to lightly floured baking sheet. Cover with plastic wrap and refrigerate overnight.

Remove dough from refrigerator and let come to room temperature. Put a pizza stone on lowest rack in oven and heat oven to 500 degrees for at least 40 minutes. Workingwith 1 piece of dough at a time, dust with flour; using your hands, stretch and shape dough into a[sic] 11"-13" circle. Transfer dough to a sheet of parchment paper. Drizzle oil around rim of dough. Spoon on 1/4 cup sauce, leaving a 1" border. Salt the (unsalted) sauce. Arrange cheese on top and drizzle with more oil. Bake until golden brown, about 13 minutes

The sauce is just canned tomatoes pressed thru a food mill. Our version was already strained. They call for 8 oz mozzarella, thinly sliced; 1/4 per pizza. Top with freshly torn basil leaves.

Would love to travel "back East" someday and try the real version (in USA). Maybe some rich and handsome EGGHEAD will scoop me up and take me to Italy :ohmy:
Ku could come along, too :evil:

DOW

highpress

Thanks so much! I will definately try this recipe.