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Pizza Dough, Napolitano (P)
Source: Unknown
Yield: Enough dough for 6 one-person pizzas

5 cups unbleached all-purpose flour (22-1/2 ounces)
1-3/4 teaspoons table salt (or 3-1/4 teaspoons kosher salt)
1 teaspoon instant yeast
1-3/4 cups plus 2 tablespoons cool water (65°F)

If using a standing mixer, attach the dough hook to the appliance. Combine all ingredients in the bowl of the mixer and mix on low speed until the flour gathers to form a coarse ball, about 4 minutes.

Let the dough rest for 5 minutes, then mix again at medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a bit to the bottom.

The dough should hold its shape but not be too stiff or dry. Adjust flour and water 1 tablespoon at a time, if needed.

If mixing by hand, combine all ingredients in a 4-quart bowl. Repeatedly dip one hand into room temperature water and, using it like a dough hook, work the dough vigorously into a coarse ball as you rotate the bowl the other hand.

After about 4 minutes the dough will begin to strengthen. Let the dough rest for 5 minutes. Resume mixing for another 2 to 3 minutes, or until the dough is slightly sticky, soft and supple. Adjust as noted above.

Transfer the dough to a floured surface, dust the top of the dough with flour and, working from the four corners, fold the dough into a ball. Place the dough in a large bowl that has been brushed with olive oil.

Turn the dough around in the bowl to coat with oil. Cover the bowl with plastic wrap and let the dough sit for 30 minutes, then place the bowl in the refrigerator overnight.

To make the pizzas the same day, let the dough sit at room temperature for 1-1/2 hours, then punch it down, reshape into a ball, return it to the bowl, cover and refrigerate for at least 2 hours. The next day (or later the same day), remove the dough from the refrigerator 2 hours before you plan to make pizza. Using wet hands, gently transfer the dough from the bowl to a floured surface.

Using a pastry blade or knife dipped in water, cut the dough into 6 equal pieces. Gently shape each piece into a ball and brush with olive oil. Line a baking sheet with baking parchment and brush with olive oil.

Place the dough balls on the baking sheet and loosely cover with plastic wrap. (At this stage, freeze any dough you do not plan to bake that day.) Let the dough balls sit at room temperature for 2 hours.

Posted by Harriet Botwin

Nutritional Info Per Serving: N/A