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Neapolitan pizza dough #1
Derived ratios from several recipes:
- 600g Type “00” flour
- 400mL water
- 12g salt
- 8.5g (1 sachet) yeast
This wants a long rest and a long rise. Prepare days in advance. Make four 12″ crusts.
Combine ingredients and mix by hand until incorporated. Allow to rise up 10-10 hours. Turn out and divide evenly by 4. Seal in quart size containers and refrigerate 2-4 days until risen.
Warm to room temp at least 2 hours prior to working.
See also, Garlic Knots recipe.
Adapted from Basic Neapolitan Pizza Dough Recipe
Pizza dough #1
Ingredients
- 500g “Tipo 00” extra-fine flour
- 15g sea salt
- 20g olive oil
- 300mL warm water (105-115°F)
- 1g sugar
- 1 sachet (8.5g) dry active yeast
Instructions
Combine warm water, sugar and yeast in a bowl and whisk to dissolve yeast. Proof yeast 5-10 minutes, until foaming.
Combine flour and salt in bowl of a stand mixer and combine with paddle attachment. With mixer on low speed, add water mixture by halves until a soft dough forms., about 2 minutes.
Rest dough 10 minutes.
Swap to a dough hook attachment and run mixer on low to medium speed, kneading dough 8-10 minutes, scraping down the sides of the bowl if necessary. Add pinches of flour if dough remains too sticky, being careful not to add too much flour. A slightly sticky dough will yield a crispier, fluffier crust.
Turn out dough into an oiled bowl, and coat on all sides. Cover and allow to rise until doubled in size and dough does not bounce back when poked, about 2½ hours.
Punch down dough and divide into two balls. Place balls on an oiled sheet and rest at least 10 minutes. Dough balls may also be wrapped in pinch paper and frozen for later use. If using immediately, coat a work surface lightly in bench flour or corn meal Shape dough into 12″ rounds for pizza.
Empanada dough
Makes 1 dozen 4″ disks, or 2 dozen 3″ disks.
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 12 tablespoons cold, unsalted butter
- 2 large eggs, divided
- About ⅓ cup cold milk or ½ cup cold buttermilk, divided
Directions
Preheat oven to 425°F.
Combine flour, salt and butter in the bowl of a food processor, pulsing several seconds until butter forms pea-sized clumps. Add one egg and one half of the milk or buttermilk. Pulse until combined. Slowly add remaining milk until dough just clumps.
Turn out onto a floured work surface and press flat with fingers. Fold into thirds and press flat several times, sweeping in loose bits of dough. Do not knead or use a rolling pin. Repeat folding and pressing flat several times until dough is combined. Split into 2 large balls and rest refrigerated 10 minutes, or up to 2 days.
With a rolling pin, roll a ball out into a thin sheet about ⅜” thick. Cut rounds with a biscuit cutter.
Prepare the remaining egg in a small bowl, beaten.
Fill 4″ rounds with 3 tablespoons of filling, or 3″ rounds with 2 tablespoons. Do not overfill. Dampen edges of the round with water. Fold rounds over, sealing the edge by pressing with a fork or gently pinching and twisting.
Place finished pastries on a baking sheet lined with parchment paper, spaced 1″ apart. Brush the pastries with the beaten egg. Bake at 425°F for 15-18 minutes, until well browned.