If you’ve ever dreamed of making pizza that tastes like it’s straight out of Naples, you’re in the right place! This Neapolitan pizza dough recipe will guide you through creating the perfect base for your homemade pizza—light, airy, and chewy with just the right amount of crisp. Neapolitan pizza is all about simplicity and high-quality ingredients, and the key to getting that signature thin crust with those gorgeous charred spots is in the dough.
This Neapolitan pizza dough recipe uses just a handful of ingredients—flour, water, salt, and yeast—but it’s the technique and resting time that really bring it to life. Whether you’re a pizza enthusiast or just craving that classic pizzeria flavor, this Neapolitan pizza dough recipe will help you achieve restaurant-quality results at home. So, let’s dive into the magic of making the perfect Neapolitan pizza dough and elevate your pizza game to a whole new level!
Ingredients
- 500g Tipo “00” flour (finely ground Italian flour, essential for the authentic texture)
- 325ml lukewarm water (around 20°C or 68°F)
- 10g fine sea salt
- 3g active dry yeast (or 1g fresh yeast, crumbled)
Execution
1-Activate the yeast: In a small bowl, dissolve the yeast in half of the lukewarm water. Let it sit for about 5 minutes until it becomes foamy and bubbly—this means the yeast is active and ready to go.
2-Mix the flour and salt: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
3-Add the water: Gradually add the remaining water while mixing with your hand or a wooden spoon. Stir until the mixture forms a shaggy dough.
4-Knead the dough: Transfer the dough onto a lightly floured surface. Knead it with your hands for about 10 minutes until it becomes smooth, elastic, and slightly tacky. This step is crucial for developing the gluten, which gives the dough its chewy texture.
5-First rise: Shape the dough into a ball and place it in a clean, lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature for 8-24 hours. The long fermentation time will give your dough that distinct Neapolitan flavor and texture.
6-Divide and shape: After the first rise, turn the dough out onto a floured surface and gently deflate it. Divide it into 4 equal pieces (around 200-250g each) and shape each piece into a tight ball.
7-Second rise: Place the dough balls on a floured tray, cover them with a damp cloth, and let them rise again for 2-4 hours at room temperature.
8-Stretch the dough: Once the dough has risen, it’s time to stretch. Lightly flour your hands and work surface. Press down the dough with your fingers, starting from the center and gently pushing the air to the edges to form a crust. Lift the dough, allowing gravity to stretch it into a 10-12 inch round. Avoid using a rolling pin, as this will knock out the air pockets you’ve worked so hard to create!
9-Top and bake: Preheat your oven to its highest setting (usually around 500°F or 260°C) with a pizza stone or steel inside if you have one. Add your favorite toppings—classic Margherita with tomatoes, mozzarella, and fresh basil is always a winner. Bake for 6-8 minutes, or until the crust is puffed, golden, and blistered. Enjoy!
Tips
About the Perfect Neapolitan Pizza Dough Recipe
- Use “00” flour: This finely milled Italian flour is essential for achieving the light, airy texture that Neapolitan pizza is famous for. If you can’t find it, bread flour is the next best option.
- Don’t rush the rise: The secret to great Neapolitan pizza dough is a slow fermentation process. Letting the dough rest for at least 8 hours develops complex flavors and that perfect chewy texture.
- Temperature matters: Both your water and the room temperature play a crucial role in how your dough rises. Aim for a cool rise at around 20°C (68°F). If your kitchen is too warm, the dough may over-proof and become too sticky.
- Practice your stretching technique: The goal is to keep the air pockets in the dough, which means no rolling pins! Use your hands to gently press and stretch the dough. It might take a few tries, but practice makes perfect.
- Preheat your oven fully: Neapolitan pizza needs to cook fast in a super-hot oven. Preheat your pizza stone or steel for at least 30 minutes before baking to ensure you get that perfect charred crust.
- Less is more with toppings: Neapolitan pizza is all about the dough, so don’t overload it with toppings. A simple tomato sauce, fresh mozzarella, and basil will let your dough shine.
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