When I have a little extra time I like to switch this Neapolitan crust for my basic pizza crust recipe. Cooking this crust on my pizza stone gives me the same brick oven results I would get from a restaurant pizza.
Neapolitan Pizza Crust
When I am craving a traditional brick oven pizza this is the crust recipe I use.
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Kitchen towel
Ingredients
- 1 tsp dry active yeast
- 1 tsp olive oil
- ¾ cup warm water
- 1 ¼ cups 00 flour
- 1 ¼ cups all purpose flour
- 1 tsp sea salt
Instructions
- Combine yeast, oil, and water in a small mixing bowl.
- In a large mixing bowl combine both flours and the salt.
- Create a well in the middle of the flour and pour in the yeast mixture.
- Use fingers to combine the ingredients until thoroughly mixed. (about 3 minutes)
- Let the dough rest for 15 minutes.
- Place dough on a floured surface and knead for 3 more minutes.
- Cut dough into two balls and let rest on a floured surface, under a damp towel, for three hours.
Notes
To cook the pizza, preheat the oven to 500° for 1 hour. Stretch dough out to desired shape and top with desired ingredients. Cook pizzas on a pizza stone for 8 – 10 minutes or until the crust is crispy and the toppings are cooked. See my loaded veggie pizza for inspiration.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.