Neapolitan-Style Pizza Dough with Garlic and Italian Seasonings

Neapolitan-Style Pizza Dough with Garlic and Italian Seasonings

10
Tony Conti 0

"Neapolitan-style pizza dough variation makes 2 12-ounce pizzas. Apply your sauce, cheese, toppings, and a final spread of cheese to tie it all together."
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Ingredients

1 h 45 m servings 139 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, mix the flour, salt, and yeast until thoroughly combined. Mix in ice water, scraping the bowl as you mix, until all the flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn the dough out onto a floured work surface, and knead until the dough is firm but slightly sticky, mixing in more flour if needed. Knead the granulated garlic and Italian seasoning into the dough. (The kneading step can be done in a bread machine set on the Dough setting.)
  2. Form the dough into a round, and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil, cover the bowl with plastic wrap, and allow the dough to rise until double, 1 to 2 hours. Punch down the dough, and cut in half. Form each half into a 12-inch pizza crust, and place on pizza pans.
  3. Move a rack to the bottom position in oven, and preheat oven to 450 degrees F (230 degrees C).
  4. Bake the pizza crusts on the bottom rack just until firm, 3 to 7 minutes. Allow the crusts to cool for about 10 minutes before topping with sauce, cheese, or other desired ingredients and returning to oven to bake.

Footnotes

  • Cook's Note
  • If two pizzas are one too many, you can place half the dough in the refrigerator. Well covered, it will keep for several days. When removing, allow dough to rise at room temperature. Place in pan and cook same as above.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

This pizza dough definitely tastes good and is not so difficult to make. However, I either needed to reduce the amount of water by about 25% or increase the flour by about 25% because otherwise ...

Most helpful critical review

The recipe as written calls for WAY too much water. Once the extra water was accounted for by adding approximately 1 1/2 cups of extra flour, the crust was fine -- good texture, mild flavor.

This pizza dough definitely tastes good and is not so difficult to make. However, I either needed to reduce the amount of water by about 25% or increase the flour by about 25% because otherwise ...

I am not even sure if I did this right. I did use powdered garlic and it was fine I think. I used my bread maker to do the dough for one pizza only, and let it go through the cycle. Then I took...

Nice dough to make when you run out of bread flour! Used it to make little cheese pizzas with kids. They added black olive "eyes"with rosemary "lashes", and used a thin strip of red bell pepper ...

Fabulous! Nice and light yet flavourful. Will be making this again.

The recipe as written calls for WAY too much water. Once the extra water was accounted for by adding approximately 1 1/2 cups of extra flour, the crust was fine -- good texture, mild flavor.

Did not like this dough. It was very sticky. Hard to form into a pizza shape. Once cooked it was too chewy and greasy. I won't be trying this one again.

The key to this recipe is "What are you looking for?" A Thick and soft crust or a more chewy and thin crust? This is NOT a soft pizza crust, and it is not a fast riser. If you are looking for ...

This was my first attempt at making pizza dough. it was a great recipe and easy to follow, as well as super delicious. Of course like most any recipe on here i like to adapt them for various us...

Delicious! I've tried many pizza dough recipes but this one is by far the best!