why make this recipe

Neapolitan pizza dough is celebrated for its authentic texture and exceptional flavor, capturing the essence of Italian cuisine. This simple yet effective recipe yields a crust that is both airy and chewy, providing the perfect base for a classic pizza. The use of high-quality 00 flour contributes to its iconic characteristics, allowing for that signature thinness while still retaining strength upon topping. Making your own pizza dough at home not only enhances the taste of your meal but also brings a sense of satisfaction and accomplishment.

how to make Neapolitan Pizza Dough

Creating delicious Neapolitan pizza dough requires just a few key ingredients and some patience. This recipe relies on the quality of the flour and the natural fermentation process to develop the flavor. Here’s how to make it:

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, ⅛ tsp of instant yeast, and 1 tbsp of kosher salt. Use a spoon to stir the mixture until it is loosely combined.
With wet hands, mix the dough further by pinching it between your thumb and index finger to ensure an even distribution of ingredients. The dough at this point will not be very smooth, but it should be well combined. Cover the bowl and let it rest for 30 minutes.
After the resting period, apply a strength-building fold. With wet hands, tuck your fingers under one side of the dough, pull it up, and then fold it back over itself. Repeat this motion around the entire perimeter of the dough, which should take about 4-6 pulls. Cover the dough and let it rest for another 30 minutes.
Generously flour a work surface and pour the rested dough onto it. Flour the top, then cut the dough into 4 even segments, each weighing about 275g. Wrap each piece into a ball by pulling the edges up and over itself, pinching the seams shut. Flip the ball seam-side down and roll it gently to create a smooth surface.
Place each dough ball into an oiled container, cover, and refrigerate for a minimum of 2 hours and up to 5 days before using.
When you’re ready to make pizza, take the dough out of the fridge and allow it to come to room temperature for about 2 hours.
Generously flour your work surface again and gently invert a dough ball onto it, taking care not to knock out too much air. Flour the top of the dough. Press into the center of the ball and gradually stretch it outward to form a thin base layer and a thicker crust. Continue stretching until the pizza reaches about 8-10 inches in diameter.
Hang the edge of the dough on your closed fists and rotate while gently stretching until you have a 12-inch pizza crust.
Transfer the dough onto a floured pizza peel and top it with your favorite toppings, such as tomato sauce, mozzarella slices, and basil leaves.
Slide the topped pizza onto a preheated pizza oven with a stone for 60-90 seconds, turning it every 20 seconds. Alternatively, cook in a preheated conventional oven set at the highest temperature (usually 500º F) on a pizza stone for 6-8 minutes.

how to serve Neapolitan Pizza Dough

Serve your freshly made pizza right out of the oven, allowing each person to slice their own pieces. The classic way to enjoy Neapolitan pizza is simply topped with quality ingredients like homemade tomato sauce, fresh mozzarella, and fragrant basil. Add a drizzle of extra virgin olive oil for an enhanced flavor.

how to store Neapolitan Pizza Dough

If you have leftover dough, seal it in an airtight container or wrap it tightly in plastic wrap and store it in the refrigerator for up to 5 days. For longer storage, you can freeze the dough. Shape it into balls, wrap each one tightly in plastic wrap, and place them in a freezer-safe bag or container. Frozen pizza dough can last up to 3 months. To use, thaw it in the refrigerator overnight before letting it come to room temperature.

tips to make Neapolitan Pizza Dough

Use high-quality 00 flour for the best results; it makes a noticeable difference in texture and flavor.
Be patient with the resting periods; they allow the dough to develop flavor and strength.
When stretching the dough, avoid using a rolling pin, as this can deflate the air bubbles that create the desired texture.
Preheat your pizza stone well to ensure a crispy crust.

variation

Experiment with different toppings to create unique pizza combinations! You can try including vegetables, different types of cheese, cured meats, or even gourmet ingredients like truffles or arugula for a twist on the classic style.

FAQs

1. Can I use all-purpose flour instead of 00 flour?
While you can use all-purpose flour, the texture and flavor will differ. 00 flour provides a more authentic Neapolitan pizza experience.

2. How long should I let the dough rise?
Ideally, the dough should rise for at least 2 hours at room temperature after refrigeration. For a more developed flavor, you can let it sit in the fridge for up to 5 days.

3. What toppings are best for Neapolitan pizza?
Classic toppings include fresh mozzarella, San Marzano tomatoes, fresh basil, and a drizzle of olive oil. However, don’t hesitate to get creative with your favorites!

Neapolitan Pizza Dough

Create authentic Neapolitan pizza dough with this simple recipe that yields an airy and chewy crust, perfect for classic pizza.

Prep Time 30

Cook Time 8

Total Time 2

Serving Size servings

Ingredients

Dough Ingredients

665 g 00 flour High-quality flour is essential for the best texture.
450 g cool water Water temperature should be around 73º F.
1 tbsp kosher salt
1/8 tsp instant yeast

Instructions

Mixing the Dough

In a large bowl, combine the 00 flour, cool water, instant yeast, and kosher salt. Stir until loosely combined.
With wet hands, mix the dough by pinching it between your fingers until well combined, though it may not be very smooth.
Cover the bowl and let the dough rest for 30 minutes.

Folding and Resting

After resting, perform a strength-building fold by tucking your fingers under one side of the dough, pulling it up, and folding it over itself. Repeat around the entire dough.
Cover the dough and let it rest for another 30 minutes.

Shaping the Dough

Flour a work surface generously and pour the rested dough onto it. Flour the top and cut the dough into 4 even segments, each weighing about 275g.
Wrap each piece into a ball, pinching the seams shut and rolling it to create a smooth surface.
Place each ball into an oiled container, cover, and refrigerate for 2 hours up to 5 days.

Preparing for Cooking

When ready to make pizza, take the dough out of the fridge and let it come to room temperature for about 2 hours.
Flour the work surface again and gently invert a dough ball onto it, taking care not to knock out too much air.
Press into the center of the ball and gradually stretch it outward to form a thin base and a thicker crust.
Continue stretching until it reaches about 8-10 inches in diameter. Hang the edge on your fists and rotate to stretch into a 12-inch crust.
Transfer to a floured pizza peel and top with ingredients as desired.

Baking

Slide the topped pizza onto a preheated pizza oven or pizza stone in a conventional oven at the highest temperature (500º F) and cook for 60-90 seconds, turning every 20 seconds, or for 6-8 minutes.

Notes

Serve with high-quality ingredients like homemade tomato sauce, fresh mozzarella, and basil. Drizzle with extra virgin olive oil for added flavor. Store leftover dough in an airtight container in the refrigerator for up to 5 days, or freeze it for long-term storage.