Photo: Chad Montano
Peter Reinhart's Napoletana Pizza Dough Recipe
6 ingredients
Makes six 6-ounce pizza crusts.
openrecipes
Peter Reinhart's Napoletana pizza dough recipe. It makes my all-time favorite pizza dough using a delayed-fermentation method.
Estimated Nutrition (whole recipe, rough)
574
Calories
13g
Protein
15g
Fat
95g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
- 1 3/4 (.44 ounce) teaspoons salt
- 1 teaspoon (.11 ounce) instant yeast
- 1/4 cup (2 ounces) olive oil (optional)
- 1 3/4 cups (14 ounces) water, ice cold (40°F)
- Semolina flour OR cornmeal for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes