Neapolitan Pizza Dough
Neapolitan pizza dough is the key to making the perfect pizzeria-style pizza at home. With just four simple ingredients—00 flour, water, salt, and yeast—this dough creates a thin, soft, and slightly chewy crust with a beautifully charred edge. Whether baked in a wood-fired oven or a high-heat home oven, this authentic Neapolitan dough guarantees a crispy yet airy texture, just like the pizzas in Naples.
- Prep Time: 15min
- Cook Time: 1-5 minutes per pizza
- Total Time: Up to 24 hours
- Yield: Makes 4-6 pizzas
- Category: Appetizer
- Method: Hand-Kneaded, Fermented
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 500g 00 flour (or bread flour)
- 325ml water
- 10g salt
- 3g fresh yeast (or 1g active dry yeast)
Instructions
- Mix the Dough – In a large bowl, combine flour and salt. Dissolve yeast in warm water and gradually mix it into the flour until a shaggy dough forms.
- Knead the Dough – Transfer to a floured surface and knead for 10 minutes until smooth and elastic.
- First Rise – Place in a lightly greased bowl, cover, and let rise at room temperature for 8-24 hours.
- Divide and Shape – Once doubled in size, divide into equal portions and shape into balls.
- Second Rise – Rest at room temperature for 2-4 hours.
- Stretch the Dough – Gently stretch each ball into a 10-12 inch round.
- Bake – Cook in a 900°F (485°C) wood-fired oven for 60-90 seconds or in a home oven at the highest temperature (preferably on a pizza stone) until golden and slightly charred.
Notes
- For better flavor, use a cold fermentation method by refrigerating the dough for 24-72 hours.
- If using a home oven, place a pizza stone on the middle or lower rack and preheat it for at least 45 minutes before baking.
- Avoid using a rolling pin to maintain the dough’s airy texture.
Find it online: https://thefamilycooking.com/neapolitan-pizza-dough/
