Authentic Neapolitan Pizza Dough
This classic Neapolitan pizza dough recipe uses high-quality ingredients and traditional techniques to create a tender, airy crust with the perfect balance of flavor and texture.
Equipment
- Large mixing bowl
- Kitchen scale
- Stand Mixer with Dough Hook (Optional)
- Proofing Container
- Pizza Stone or Steel
- Thermometer
Ingredients
- 500 g water high-quality pizza flour
- 325 ml water lukewarm (20°C-25°C)
- 3 g fresh yeast or 1g dry yeast
- 10 g salt fine sea salt preferred
- 5 ml olive oil optional
- 1 tsp sugar optional, for faster fermentation
Instructions
- Prepare the yeast by dissolving it in a small bowl with lukewarm water. Let it sit for 5-10 minutes until frothy.
- Gradually mix the flour and activated yeast-water mixture in a large bowl, stirring continuously.
- Once the dough begins forming, add the salt and mix well to prevent direct contact with the yeast.
- Knead the dough for 8-10 minutes on a floured surface until smooth and elastic. If using a stand mixer, knead for 5-7 minutes on medium speed.
- Shape the dough into a ball and place it in a lightly oiled or floured bowl. Cover and let it rise at room temperature for 2-3 hours or refrigerate for 8-24 hours for deeper flavor.
- After fermentation, transfer the dough to a floured surface and divide it into 4 equal portions (about 200-250g each).
- Shape each portion into a tight dough ball and let them rest for another 1-2 hours at room temperature before stretching.
- To shape the pizza, gently stretch a dough ball with your hands, pressing from the center outward, leaving a thicker edge for the crust. Avoid using a rolling pin.
- Preheat a pizza stone or steel in your oven at the highest setting (250-300°C) for at least 30 minutes before baking.
- Add toppings of choice (traditional: San Marzano tomato sauce, fresh mozzarella, olive oil, and basil).
- Bake the pizza on the preheated stone or steel for 5-8 minutes, rotating halfway for even cooking. If using a wood-fired oven (430-480°C), bake for 60-90 seconds.
- Remove the pizza from the oven, brush the crust lightly with olive oil, and enjoy your homemade Neapolitan pizza!
Notes
For an authentic Neapolitan pizza, use high-quality ingredients such as San Marzano tomatoes and fresh mozzarella. Slow fermentation (8-24 hours) enhances the dough's flavor and texture.