Neo-Napolitan Pizza Dough & Crushed Tomato Sauce for Pizza

Neo-Napolitan Pizza Dough

5 c. (22.5 oz) unbleached high gluten flour (or unbleached bread flour)
1 T. (1/2 oz) sugar (or honey)
2 t. (1/2 oz) salt (or 3 1/2 t. kosher salt)
1 t. (.11 oz) instant yeast (or 1 1/4 t. active dry yeast dissolved in half of the water, below)
2 T. (1 oz) olive or vegetable oil or shortening
2 c. (16 oz) water, room temperature (70 degrees)

1. With a large metal spoon, stir all the ingredients together in a 4-quart bowl (or
the bowl of an electric mixer) until all the flour is absorbed. If using an electric mixer, use the dough hook and mix on medium low speed for approximately 4 minutes. The dough should clear the sides and the bottom of the bowl. Add flour or water as necessary to achieve a firm but supple, tackly but not sticky dough. Let the dough rest for 5 minutes and then mix again on medium low speed for 2 to 3 additional minutes. If you are mixing by hand, repeatedly dip one of your hands or the spoon in warm water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Add more water or flour, if needed, to make a slightly sticky, very supple dough. When the dough sets up, wash and dry your hands and then transfer the dough to a lightly floured counter, dust the top of the dough with flour to absorb the surface moisture, then knead the dough by hand for about 8 minutes until it is smooth and elastic. The dough should be very tacky, and even a little sticky, and should feel soft and supple. It should pass the window pane test.

2. Immediately divide the dough into 4 pieces. Round each piece into a ball and rub them all with olive or vegetable oil. Place each piece inside its own zippered freezer bag, or on a sheet pan that has been lined with either baking parchment or a silicone baking pad. Let the pieces sit at room temperature for 15 minutes, then refrigerate the pieces that will be used the next day and freeze the pieces that will be extra (these can be pulled out and thawed in the refrigerator the day before you need them). Note: If you make the dough the same day that you need to make the pizzas, give them one hour to ferment and rise before punching them down (de-gassing), rolling them back into a ball, and then refrigerating them.

3. Pull the desired number of dough balls from the refrigerator about 2 hours before you plan to roll them out, to take the chill off and to relax the gluten.

Crushed Tomato Sauce for Pizza

1 can (28 oz) crushed tomatoes
1 t. salt (start with 1/2 t. and then adjust)
1/4 t. coarsely ground black pepper
1 t. dried basil (optional) or 2 T. minced fresh basil
1 t. dried oregano (optional) or 1 T. minced fresh oregano
1 T. granulated garlic powder (sandy, not the fine powder) or 5 cloves fresh garlic, minced or crushed
2 T. red wine vinegar or lemon juice or a combination of both

Stir all the ingredients together, adding the salt gradually, to taste. The basil and oregano are optional. I use both, but in an authentic Napoletana marinara pizza you would use only oregano in the sauce. The flavors of the herbs and garlic will intensify when the pizza is baked so resist the urge to increase the amount (you can increase the amount of either if not using both but do not use more than 2 teaspoons total of the dried herbs or 3 T. total of the fresh herbs). This sauce will keep for 1 week in the refrigerator.

Source: Peter Reinhart, "American Pie"

Prepared by: Lena for the July 2004 meeting