Neapolitan-Style Pizza Dough (Makes 3×12 inch pizzas)
Ingredients:
- 500g 00 flour (or all-purpose if needed)
- 1¼ cups (295 ml) lukewarm water 105 degrees
- 1 tsp active dry yeast
- 2 tsp salt
- 1 tbsp olive oil (optional for a bit more elasticity)
Instructions:
- Activate yeast (if using active dry):
- In a bowl, mix the yeast into the lukewarm water. Let sit for 5–10 minutes until foamy.
- Make the dough:
- In a large mixing bowl or stand mixer, combine the flour and salt.
- Add the water-yeast mixture (and olive oil if using).
- Mix until the dough comes together, then knead for 8–10 minutes (or 6 minutes in a mixer with a dough hook) until smooth and elastic.
- First rise:
- Form dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap or a damp cloth.
- Let rise at room temperature for 1½ to 2 hours, or until doubled in size.
- Divide and shape:
- Turn dough onto a floured surface. Divide into 3 equal portions (about 265g each).
- Form each into a tight ball. Place on a tray or in containers, lightly cover, and let rest for 30 minutes (or cold ferment in the fridge for 24–72 hours for more flavor).
Pizza Sauce:
This sauce is sweet, herby, and tangy with a hint of garlic
Ingredients:
- 1 (6 oz) can tomato paste
- 1 (15 oz) can tomato sauce
- 1 tsp sugar (or more to taste)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ½ tsp salt (adjust to taste)
- 1 tsp red wine vinegar (or a few drops lemon juice)
- 1 tbsp olive oil
- Optional: Pinch of fennel seeds (crushed) or a dash of cayenne for heat
Instructions:
- Combine all ingredients in a bowl or saucepan.
- For best flavor, simmer on low for 20–30 minutes, stirring occasionally. Or let sit covered in the fridge for a few hours to meld flavors (no cooking required).
- Adjust sugar and vinegar to balance sweetness and tang to your taste.
Stretch & Bake:
- Preheat oven to 500°F (260°C) or as hot as it goes. Use a pizza stone or steel if possible.
- Stretch dough into a 12-inch circle, top with sauce and toppings of your choosing.
- Bake for 7–10 minutes, until crust is golden and bubbly.
- Pair with 2023 Black Chicken Zinfandel
