Neapolitan Thin Pizza Dough

Katie’s Pizza


– 1 1/2 teaspoons active dry yeast
– 1/4 cup lukewarm water (105 degrees)
– 1 1/2 tablespoons olive oil
– 1/2 cup cold water
– 1 2/3 cups unbleached all-purpose flour, plus flour for kneading
– 3/4 teaspoon salt


In a large mixing bowl stir the yeast into the lukewarm water.Let stand until creamy about 10 minutes.Stir in the olive oil and the cold water and then whisk in 1/2 cup of the flour and the salt, stirring until smooth.Stir in the remaining flour 1/2 cup at a time until the dough comes together in a rough mass.On a lightly floured work surface, knead the dough until smooth and velvety 8-10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.

Divide into 2 equal portions knead briefly then roll each portion into a smooth, tight round ball. To use the dough immediately sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour then stretch and top the dough as directed in each recipe.

You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor place the dough balls on a small baking pan lined with a kitchen towel cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10-15 minutes before forming the pizza. For longer storage slip each flour-dusted ball into a plastic freezer bag seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl cover loosely with plastic wrap and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.

Katie's Pizza
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