Print

Neapolitan Pizza Dough Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Neapolitan pizza dough uses flour, water, salt, and yeast to create a thin, tender pizza with an airy, puffed cornicione. Slow fermentation develops flavor and produces a beautifully blistered crust when baked at very high heat.

Ingredients

  • 4 cups 00 flour, preferably pizza flour
  • 1 1/2 cups cool or room-temperature water
  • 2 teaspoons fine sea salt
  • 1/4 teaspoon instant dry yeast
  • Extra flour or semolina for dusting

Instructions

  1. Pour the water into a large mixing bowl, add the yeast, and stir briefly to distribute it.
  2. Gradually add most of the flour and mix until a rough dough begins to form.
  3. Add the salt and remaining flour, then continue mixing until the dough comes together.
  4. Transfer the dough to a clean work surface and knead for 8–10 minutes, until smooth and elastic.
  5. Shape the dough into a ball, place it in a covered container, and let it rest at room temperature for 1–2 hours.
  6. Divide the dough into 4 equal portions and shape each portion into a tight, smooth ball.
  7. Place the dough balls in individual covered containers or a covered dough tray, leaving enough room for expansion.
  8. Refrigerate the dough balls for 24–48 hours to slowly ferment and develop flavor.
  9. Remove the dough from the refrigerator 2–3 hours before baking so it can warm, relax, and become easier to stretch.
  10. Preheat a pizza oven as hot as possible. For a conventional oven, place a pizza stone or steel inside and preheat at the oven’s highest setting for at least 45–60 minutes.
  11. Place one dough ball on a lightly floured surface and gently press the center outward with your fingertips, leaving approximately 1 inch around the edge untouched.
  12. Lift and gently stretch the dough by hand into a thin round approximately 10–12 inches across. Avoid using a rolling pin to preserve the air in the outer crust.
  13. Transfer the stretched dough to a lightly floured pizza peel and add a thin layer of tomato sauce, mozzarella, and preferred toppings.
  14. Bake in a very hot pizza oven for approximately 60–90 seconds, turning as necessary for even cooking. In a conventional oven, bake on the preheated stone or steel for approximately 5–8 minutes, or until the crust is puffed, browned, and cooked through.

Notes

  • Finely milled Italian 00 pizza flour is ideal, especially for baking at very high temperatures. Bread flour can be substituted for a slightly chewier crust.
  • Avoid using a rolling pin because it can press out the gas created during fermentation and reduce the airy texture of the cornicione.
  • If the dough springs back while stretching, let it rest a little longer before continuing.
  • For same-day dough, increase the yeast slightly and allow the dough to ferment at room temperature until properly risen and relaxed.
  • For whole wheat dough, replace about 10–20% of the 00 flour with whole wheat flour.
  • For deeper flavor, the dough can be cold-fermented for up to about 72 hours, with the yeast adjusted as necessary to prevent overproofing.
  • For a nontraditional herb variation, add a small amount of dried oregano or finely chopped herbs to the dough.
  • Refrigerated dough is best used within about 2–3 days.
  • Freeze individual dough balls in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and let stand at room temperature for 2–3 hours before stretching.
  • Store leftover baked pizza in an airtight container in the refrigerator for 3–4 days and reheat in a hot skillet or a 400°F (200°C) oven until crisp and hot.

Nutrition

Find it online: https://thefamilycooking.com/neapolitan-pizza-dough-recipe/