Craving authentic pizza with a perfectly crisp crust? This Neapolitan pizza dough recipe is all you need! Using simple ingredients and a slow fermentation process, this Neapolitan pizza dough recipe yields a light, airy, and chewy crust that’s ideal for traditional pizza toppings. Try this Neapolitan pizza dough recipe for a taste of Italy at home and enjoy the delicious result. Follow this Neapolitan pizza dough recipe and make pizza night even better!

Ingredients

Ingredients for the Neapolitan Pizza Dough Recipe:

• 4 cups Tipo 00 flour (or all-purpose flour)
• 1 1/2 cups lukewarm water
• 1/2 tsp active dry yeast
• 1 1/2 tsp salt

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Execution

Step-by-Step Method for the Neapolitan Pizza Dough Recipe:

• Step 1: Prepare the dough: In a mixing bowl, combine lukewarm water and yeast. Let sit for 5 minutes, then gradually add the flour and salt, mixing to form a dough.
• Step 2: Knead the dough: Transfer the dough to a floured surface and knead for 10 minutes until smooth and elastic.
• Step 3: First rise: Place the dough in a bowl, cover with a damp cloth, and let rise for 2-3 hours at room temperature.
• Step 4: Second rise: Divide the dough into 4 equal portions. Shape each into a ball, cover, and let rise for another 4-6 hours for best results.
• Step 5: Roll out and bake: Preheat your oven to 500°F (260°C) with a pizza stone if available. Roll out each dough ball to a 10-12 inch circle, add desired toppings, and bake for 7-10 minutes or until crust is golden.

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Tips

Tips for the Best Neapolitan Pizza Dough Recipe:

• Use Tipo 00 flour: This finely ground Italian flour gives the dough a soft, airy texture. If unavailable, substitute with all-purpose flour.
• Plan for a long rise: The longer rise time enhances the flavor and texture, so allow for at least 6-8 hours total rising time.
• Preheat the pizza stone: A hot pizza stone helps achieve a crispy crust. Preheat for at least 30 minutes before baking.

FAQs for the Neapolitan Pizza Dough Recipe:

• Can I refrigerate the dough? Yes, after the first rise, cover the dough and refrigerate for up to 24 hours. Bring to room temperature before shaping.
• What’s the best flour for pizza dough? Tipo 00 flour is ideal, but bread flour or all-purpose flour works well too.
• How do I store leftover dough? Store unused dough balls in an airtight container in the fridge for up to 3 days or freeze for later use.
• Do I need a pizza stone? While a pizza stone helps achieve a crispy crust, you can bake pizza on a regular baking sheet if necessary.

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