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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 57.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 147.8 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Neapolitan Pizza Dough calories by ingredient
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Neapolitan Pizza Dough

Submitted by: MODTHYRTH
Neapolitan Pizza Dough

Introduction

A classic Neapolitan pizza dough recipe, meant for baking at extremely high temperatures (800+ degrees). It works in home ovens and on the grill, but really shines when the pizza is made in 90 seconds in a wood fired oven!

This recipe will make four dough balls, four thin crust pizzas. I cut each pizza into eight slices, hence the 32 servings. The slices are smaller than the big slices you get from a take-out joint.
A classic Neapolitan pizza dough recipe, meant for baking at extremely high temperatures (800+ degrees). It works in home ovens and on the grill, but really shines when the pizza is made in 90 seconds in a wood fired oven!

This recipe will make four dough balls, four thin crust pizzas. I cut each pizza into eight slices, hence the 32 servings. The slices are smaller than the big slices you get from a take-out joint.

Number of Servings: 32

Ingredients

    500g high protein bread flour (approximately 4 cups)
    1/2 teaspoon yeast
    325g water (approximately 1.5 cups plus 2T)
    2 teaspoons salt

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Directions

Makes 32 smallish pizza slices, or four pizzas. Add toppings as desired, but remember that less is more in Neapolitan style pizza. Don't overload it with toppings, or you'll have a very tough time transferring the pizza to the deck of the WFO or pizza stone.

Number of Servings: 32

Recipe submitted by SparkPeople user MODTHYRTH.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Thank you so much for posting this! 1 pizza is 8 servings, so I can finally calculate how much my Neopolitan pizzas are! Preferisco margherita pero' ieri avevo Sorrentina con pomodorini. Buonissima! - 10/10/10

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