Pizza Time

 Neopolitan Style Pizza & Sauce Recipe

                                                    Makes: Two 10-12 Inch Pizzas or 9 mini Pizzas

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 2 Cups Scooped + 1 Tbsp. AP Flour

1/8 tsp. Active dry yeast

2 tsp. Sugar

1 1/4 tsp Salt 

3/4 cup + 1 Tbsp Room temp. water

In a bowl mix dry ingredients together, add the water.

Mix until just combined, making a rough but cohesive dough

Cover the bowl and rise at room temp for 12 - 24 hours.

I won't double in size but will have risen and become puffy.'

 

If your making regular pizzas, divide the dough in half, working on one piece at a time, covering the remaining piece(s) with plastic wrap. If you are making mini pizzas, divide dough into 9 pieces, working with one at a time, and covering the remaining.

Hold each piece of dough on both ends, pull the dough, stretching it and then fold it back onto itself.

Repeat hold the opposite ends. Dough will be sticky, use well floured hands.

Turn the dough over and pull the dough under itself to form a smooth ball with seams tucked under. Repeat with pieces. Place each ball, seam side down in a flour bowl and cover and allow to rise for 45 minutes.

 Place a pizza stone in the center of your oven and preheat to 550 degrees. Allow it to continue to heat for 30 minutes or so making sure the stone has come to the proper temperature.

Place a piece of parchment paper onto an upside down sheet pan.

Scoop the risen dough onto a well flour surface, seam side down, if the dough feels wet dust it with flour. Using your fingertips depress the dough in the center only careful not to press the outer edges of dough., using your knuckles underneath the dough, gently stretch out the dough to roughly 10 or 12 inces, use two hands to move the dough in a circle allowing gravity to stretch the dough. Be careful not to stretch the outer edges of crust so that you will end up with a bubble outer crust. Move the dough to the parchment on the upside down sheet tray and trim any exposed parchment off, for this will burn in the high temperature.

Top with Sauce, and toppings of your choice, I used thinly sliced onions and mushrooms.

Top with Daiya if using and slide the pizza onto the pizza stone.

 Bake approx 7-9 minutes. top with fresh basil

Pizza Sauce 

6 oz. Tomato paste

1 cup of Water

1/3 cup of Olive oil

3 Garlic cloves, minced 

2 tsp. Oregano 

2 tsp. Basil

1 tsp. Sugar

1/4 tsp Red pepper flakes, more or less to taste

Kosher salt to taste

Combine all ingredients in a saucepan and cook until simmer and cool to room temp before using.

Makes enough for about 5 or 6 10" pizzas.  Refrigerate or freeze

 

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Dough recipe adapted from recipe by: King Arthur Flour