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RECIPE
5 INGREDIENTS5 STEPS15MIN

Neapolitan Pizza

5.0
3 Ratings
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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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This Neapolitan Pizza Dough can be used to make pizza bases, calzone and also different types of bread.

15MIN

Total Time
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
8 2/3 cups
1 1/2 Tbsp
3 cups
Water , room temperature
to taste
Extra-Virgin Olive Oil
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Nutrition Per Serving
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CALORIES
914
FAT
2.5 g
PROTEIN
26.3 g
CARBS
191.3 g

Directions

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Step 1
Into a mixing bowl, add and mix the Water (700 milliliter), Instant Dry Yeast (1 3/4 teaspoon), and Sea Salt (30 gram). Then add in the All-Purpose Flour (1 kilogram) a little bit at a time. Mix everything together using your hands. Continue to mix your dough together by sprinkling some leftover flour on top.
Step 2
Spread some Extra-Virgin Olive Oil (to taste) bowl with some plastic cover and let it sit preferably overnight.
Step 3
Divide the dough by pulling a chunk off, stretching it slightly, and then rolling it up into small individual balls which should weigh no more than between 230-250g. These should be placed onto a flat tray which has some flour sprinkled at the bottom of it, so that the neapolitan pizza dough does not stick.
Step 4
Assemble with your favorite toppings. The pizza should rest in the oven for 15 minutes before you roll it out.
Step 5
Serve and enjoy!

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Nutrition Per Serving
Calories
914
% Daily Value*
Fat
2.5 g
3%
Saturated Fat
0.4 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
191.3 g
70%
Fiber
7.1 g
25%
Sugars
0.7 g
--
Protein
26.3 g
53%
Sodium
1884.2 mg
82%
Vitamin D
--
--
Calcium
55.6 mg
4%
Iron
11.6 mg
64%
Potassium
279.3 mg
6%
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