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My review
Premium Pizza Crust
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NANDITA
"This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge."
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Ingredients
15 h servings 173Original recipe yields 8 servings (2 - 12 inch crusts)
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- Metric
Directions
{{model.addEditText}} Print- OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
- SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
- Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 147182 Ratings
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Most helpful positive review
4/25/2006
Had to add about a cup more flour but this is the bomb! I haven't had pizza like this since I left my hometown pizza place owned by an Italian family. I used the sponge version that took a lit...
Most helpful critical review
10/23/2008
I very nearly tossed this out and started again with another recipe. I'm using the cold rise method, and no matter how the pizza turns out tomorrow, the dough I'll end up with has little in com...
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4/25/2006
Had to add about a cup more flour but this is the bomb! I haven't had pizza like this since I left my hometown pizza place owned by an Italian family. I used the sponge version that took a lit...
1/31/2009
I made this recipe according to directions and must admit that I liked it much better than any other pizza crust that I have tried. I did bake it on my baking stone @ 450F, and got excellent re...
11/16/2008
Crust was simple, it rised properly. I added some garlic powder prior to baking, it seemed to add some needed flavor. I also brushed olive oil and sprinkled sea salt to the edges of the crust....
1/10/2009
This recipe was excellent. I prefer this one to 'Jays Signature Crust' which seems to me the more popular one on this site. For everyone who loves more authentic thin crust pizza...this is defin...
11/28/2009
Any recipe that can withstand the torture I dealt this one and still turn out good deserves more than five stars. It was all going well until I covered the dough that I'd half shaped with waxed...
12/12/2008
This is wonderful. I have made both the sponge method and the overnight method, and they both worked great. I usually only need one crust at a time, so I flatten the extra dough a little and fre...
4/24/2008
Finally a crust that doesn't taste like bread! I did the overnight method, and also needed another cup of flour. Used my Kitchen-Aid with the dough hook and added a little bit of italian seaso...
10/23/2008
I very nearly tossed this out and started again with another recipe. I'm using the cold rise method, and no matter how the pizza turns out tomorrow, the dough I'll end up with has little in com...