Sophia Loren's Recipes, King Arthur Flour, Pizza Crust, Neapolitan Style Pizza Recipe
Sophia Loren is more than a beloved movie star–she’s a cook. The author of two personal cookbooks, she’s been recognized by the Italian government for her culinary prowess. In Sophia Loren’s Recipes & Memories, she offers a hundred or so recipes arranged by course–antipasti through desserts.
An essential ingredient for every baker, our unbleached all-purpose flour works in any recipe calling for "flour" or "all-purpose flour," yielding exceptional results.
Pizza dough
2 teaspoons active dry yeast or instant yeast
7/8 to 1 1/8 cups lukewarm water*
2 tablespoons olive oil
3 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes (if it hasn't been refrigerated); or 2 to 2 1/2 hours (if it's been refrigerated). Towards the end of the rising time, preheat the oven to 450°F.
Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza.
Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving. For easiest serving, cut with a pair of scissors.
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