Nutrition Facts

Serving Size 103 g

(Approx. 10 Servings)

Amount Per Serving

Calories	220	Calories From Fat	20

% Daily Value*

Total Fat 2.5 g	4%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 480 mg	20%

Total Carbohydrate 42 g	14%

Dietary Fiber 2 g	8%

Sugars 0 g

Protein	6 g

Vitamin A 0%	•	Iron 15%

Vitamin C 0%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Classic Neapolitan Pizza Dough

Prep Time

2 hours

Cook Time

15 minutes

Total Time

2 h 15 m

Serves

10 People

Ingredients

Recipe makes 10 Servings

2 .2000 Lb Anna Napoletana Unbleached Tipo "00" Extra Fine Flour, 1 whole bag, plus to dust surface

5 Tsp kosher salt

2 3/4 cup(s) water, plus 3 tbsp.

1/4 Oz Fleischmann's Active Dry Yeast, 1 packet

3 Tbsp olive oil

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Instructions

In a separate bowl mix together flour and salt. Add water, yeast and olive oil to a stand mixer bowl then attach the dough hook to the mixer. Add dry ingredients to water and mix on low speed to combine.

Turn speed of mixer to medium high speed for 15 minutes, scraping sides of bowl as necessary. Dough should feel slightly soft when done. Turn dough out onto a lightly floured surface and knead for a couple of minutes, folding like a book each time. Then form into a large ball.

Place in bowl, add olive oil and lightly coat entire surface of dough. Cover bowl with plastic wrap and rest in a warm place for 1 to 2 hours or until dough has doubled in size.

Once proofed, dust work surface with flour, punch down and split dough into 3 to 4 even balls. Cover balls with plastic wrap and allow to proof for an additional 1 to 2 hours or until doubled in size.

Preheat oven to 550°F , while dough is rising one final time. For best baking results place a pizza stone or pizza steel in the oven to pre-heat. A sheet pan flipped upside down works just fine if you don't have a pizza stone.

Stretch out dough on a lightly floured cutting board. Top with favorite pizza toppings then bake 8 to 12 minutes or until crust is nicely browned. This will make 4 to 6 to 12 to 14 inch pizzas.

Chef's Note: If 00 flour cannot be found bread flour can be used in the same quantity as stated in ingredients.