why make this recipe
Making your own Neapolitan pizza dough at home is a truly rewarding experience. Not only does it allow you to have fresh, delicious pizza whenever you want, but it also gives you full control over the ingredients. Imagine biting into a warm, homemade pizza with a perfectly crusted base, tender yet chewy, and topped with your favorite ingredients! There’s something incredibly satisfying about kneading your own dough and watching it transform into a delightful crust in your oven.
how to make Neapolitan Pizza Dough
Ingredients:
- 665g 00 flour (~4 1/2 cups packed and leveled)
- 450g cool water (73º F)
- 1 tbsp kosher salt
- 1/8 tsp instant yeast
Directions:
- In a large bowl, combine 665g of type 00 flour, 450g of cool water, â…› tsp of instant yeast, and 1 tbsp of kosher salt. Stir gently with a spoon until the mixture is loosely combined.
- With a wet hand, continue to mix the dough by pinching it between your thumb and index finger for even distribution. Don’t worry if it’s not smooth yet—just ensure it’s mixed.
- Cover the bowl and let it rest for 30 minutes.
- After the resting period, it’s time to build strength in the dough. With wet hands, tuck your fingers underneath one side of the dough. Pull it up and fold it back over itself. Repeat this process around the entire perimeter of the dough, doing about 4-6 pulls. Cover the bowl and let it rest for another 30 minutes.
- Next, generously flour your work surface and pour the dough out. Dust the top with flour and cut it into four equal segments, each about 275g.
- To shape each piece into a ball, pull the edges up and over to the center, pinching the seams shut. Flip the dough seam-side-down and roll it into a ball.
- Place each dough ball into an oiled container, cover it, and refrigerate for a minimum of 2 hours up to 5 days.
- When you’re ready to make your pizza, take the dough out of the fridge 2 hours before cooking to bring it to room temperature.
- Once at room temperature, flour your work surface and gently invert a dough ball onto it, being careful not to knock out all the air. Flour the top and press into the center, stretching the dough outward to form a thin base layer and a defined crust, aiming for a 12-inch diameter.
- Transfer the stretched dough to a floured pizza peel, adding your favorite toppings—think tomato sauce, mozzarella, and fresh basil.
- Slide the pizza onto a preheated pizza oven with a stone, cooking for 60-90 seconds while rotating every 20 seconds. Alternatively, bake in a conventional oven set at the highest heat (around 500º F) on a pizza stone for 6-8 minutes.
how to serve Neapolitan Pizza Dough
Serve your beautiful homemade pizza hot right out of the oven. Slice it into wedges and enjoy it with friends and family. A sprinkle of extra fresh basil and a drizzle of high-quality olive oil can elevate the flavors even more!
how to store Neapolitan Pizza Dough
If you have leftover dough or prefer to make it in advance, you can store the dough in an oiled container in the refrigerator for up to 5 days. Just ensure it’s well-covered to prevent drying out. If you need longer storage, consider wrapping individual dough balls in plastic wrap and placing them in the freezer for up to 3 months.
tips to make Neapolitan Pizza Dough
- Use high-quality, finely milled 00 flour for the best results.
- Make sure the water temperature is around 73º F to help activate the yeast.
- Be patient! Allowing the dough to rise slowly in the fridge builds flavor and texture.
- Experiment with different toppings – classic Margherita, pepperoni, or veggie combinations can make each pizza night exciting!
variation
You can substitute the type 00 flour with all-purpose flour if needed, though the texture may not be as traditional. For whole wheat lovers, try a mix of whole wheat and white flour for a healthier dough.
FAQs
1. Can I use all-purpose flour instead of 00 flour?
Yes, you can use all-purpose flour, but the texture and flavor might differ slightly from a traditional Neapolitan pizza dough.
2. How long should I let the dough rest?
After mixing, let the dough rest for 30 minutes before folding it. Longer refrigeration (up to 5 days) will improve the flavor.
3. What if my dough is sticky?
If your dough is too sticky, add a little more flour during the mixing process. But be cautious not to overdo it; the dough should remain moist.
Enjoy your pizza-making experience with this simple and delightful recipe for Neapolitan pizza dough!
Neapolitan Pizza Dough
Ingredients
Method
- In a large bowl, combine 665g of type 00 flour, 450g of cool water, â…› tsp of instant yeast, and 1 tbsp of kosher salt. Stir gently until it is loosely combined.
- With wet hands, pinch the dough between your thumb and index finger for even distribution. Ensure it’s mixed, even if it’s not smooth.
- Cover the bowl and let it rest for 30 minutes.
- With wet hands, tuck your fingers underneath one side of the dough, pull it up and fold it back over itself. Repeat this around the dough, doing 4-6 pulls.
- Cover the bowl and let it rest for another 30 minutes.
- Generously flour your work surface and pour the dough out. Dust the top with flour and cut it into four equal segments, each about 275g.
- Shape each piece into a ball by pulling the edges to the center and pinching the seams shut. Flip the dough seam-side-down and roll it into a ball.
- Place each dough ball into an oiled container, cover it, and refrigerate for 2 hours up to 5 days.
- Take the dough out of the fridge 2 hours before cooking to bring it to room temperature.
- Flour your work surface, gently invert a dough ball onto it, flour the top, and stretch into a 12-inch thin base layer with a defined crust.
- Transfer the stretched dough to a floured pizza peel, add your favorite toppings, and cook in a preheated pizza oven for 60-90 seconds or bake in a conventional oven on a pizza stone for 6-8 minutes at 500º F.