| Level: | Easy |
| Total: | 3 hr 40 min |
| Prep: | 3 hr 30 min |
| Cook: | 10 min |
| Yield: | 4, 9 to 10 inch pizzas |
Ingredients
- 1 teaspoon active dry yeast
- 1 1/4 cups warm water (105 to 115 degrees F)
- 1 cup cake flour (not self rising)
- 2 1/2 to 3 cups all purpose flour
- 2 teaspoons salt
- Olive oil for the bowl
Instructions
- Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
- In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
- Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 1/2 hours.
- Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 to 90 minutes, or until doubled.
- Thirty to sixty minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to the maximum temperature, 500 to 550 degrees F.
- Shape and bake pizzas in desired fashion.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 349 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 176 mg |
Reviews
Cake flour and pizza should tip you off that this is a terrible recipe.
Very tasty dough! I’ve been trying to find a good recipe for a thin, but not too crispy dough. The mix seemed a bit dry to me, so I just went with 2 C flours instead of the 2.5 – 3 C. Also, it’s very dry, so even in a mixer, take out the dough and knead it by hand to take shape.
I was so excited to try this recipe because I used to live near Napoli and loved the pizza because of the dough! But when I tried it, the dough didn’t rise and I definitely couldn’t get more than 1 pizza out of the dough…even then I had to roll it for a while just to fill the pizza pan. I baked the pizza for a long time and the dough didn’t even cook! I’m not sure if I’ll try this one again 🙁
Great dough for pizza and more!!!!
makes an excellent thin crust New York style pizza. The sauce was also great