All Saints Cooks
Episode 2: Homemade Neapolitan Pizza Dough

The Dough
·        5 cups (22½ ounces or 638 grams) unbleached high-gluten or bread flour
·        1 tablespoon sugar
·        2 teaspoons table salt or 3½ teaspoons kosher salt
·        1 teaspoon instant yeast
·        2 tablespoons olive
·        1¾ cups plus 1 tablespoon room-temperature water (70°F)
·        Baking Sheet
·        Parchment paper
·        Cutting board
·        Large Knife or Pizza cutter
·        Bowls or Electric mixer
·        Measuring cups
·        Scale
The Toppings
·        Olive oil
·        Sliced tomato or Pizza sauce
·        Garlic salt
·        Black pepper
·        Oregano
·        Sliced or shredded Mozzarella
·        Fresh Basil
1.      Get your oven as hot as you can. I can get mine close to 500f
2.      In a large 4 or 5 quart bowl or you electric mixer bowl of the same size (if using electric mixer use dough hook on low speed). Combine flour, sugar, salt, water, yeast and olive oil. I like to add the olive oil in at the end and drizzle while the mixer is running.
3.      Mix for 4 minutes on low, then let rest for 5 minutes, then mix for another 2 minutes. If the dough is too sticky, add just a little flour and if too stiff, add just a little water. The dough should pass the Windowpane test. To do this stretch the dough and hold it up to the light. If you can see through the dough and the dough does not break you have passed the windowpane test. You want a slightly sticky soft dough that holds its shape.
4.      Divide the dough in to 4 equal balls. Place each ball into a lightly oiled (olive oil) freezer bag. Let the balls rest for 15 minutes then place in the fridge overnight. If you want to use the dough the same day you can let the dough rest at room temperature for 1 hour. I find the “overnight fridge slow rise” brings out nicer dough characteristics. Very soft and crispy.
5.      After the “overnight slow rise’, Take the dough from the fridge and out of the bag, and punch the dough down. Let the dough rest on the counter at room temperature for 2 hours.
6.      The dough will rise somewhat and be very soft. You can now either stretch the dough with your knuckles or use a rolling pin. You want to get the dough as thin as you like it without breaking it.
7.      After dough is stretched, place on a piece of parchment paper.
8.      Spread a very thin layer of olive oil on the dough. Spread your sauce (you should be able to see the dough through the sauce). If you do not want sauce you could just use sliced tomatoes. Put on desired amount of Shredded Mozzarella. Sprinkle your spices and any other topping.
9.      Place pizza and parchment paper on a baking sheet and slip into the oven.
10.  Watch your pizza. You want to see the toppings start to bubble and the crust should get dark spots. This will take anywhere from 6 to 11 minutes. Could be longer depending on your oven.
11.  Take pizza from oven, let rest and slice with a large knife. Enjoy!

Questions before class? Call Norman Flora, 410-533-1848, or email
All Saints Cooks
Saturday, May 16th at 10:00 AM

Meeting ID: 818 8292 0709
Password: 011574
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Meeting ID: 818 8292 0709
Password: 011574