Hello pizza enthusiasts! Are you ready to make the best authentic Neapolitan pizza right in the comfort of your home? Whether you’re a pizza lover or simply craving an incredible homemade meal, this authentic Neapolitan pizza dough recipe will guide you step by step toward pizza perfection. Let’s get started and transform your kitchen into a pizza paradise!
Introduction
Neapolitan pizza is world-famous for its unique dough and simplicity. Originally from Naples, Italy, this pizza is distinguished by its thin, soft crust, made crisp with a quick high-temperature bake. The hallmark of authentic Neapolitan pizza dough is its balance of flavor, achieved through slow fermentation, and its chewy texture with slightly charred edges. This guide will show you how to make this traditional Italian dish that will elevate your pizza-making skills.
Neapolitan pizza is not only delicious but also a culinary piece of history. It’s perfect for gatherings, date nights, or family dinners. Let’s dive into the art of crafting this masterpiece at home!
Ingredients for Authentic Neapolitan Pizza Dough
To make this authentic Neapolitan pizza dough, you’ll need just four simple ingredients:
- 922g Tipo 00 flour (100%)
Fine Italian flour for a perfect dough consistency. - 553ml cool water (60%) Ensures a soft and manageable dough.
- 23g fine sea salt (2.5%) Balances the flavors perfectly.
- 1g fresh yeast (0.1%) or 0.28g active dry yeast (0.03%) Helps the dough rise slowly for a well-developed taste.
Optional substitutions:
- Gluten-free pizza flour for those with gluten allergies.
- Active dry yeast in place of fresh yeast if that’s what’s on hand.
How to Make Authentic Neapolitan Pizza Dough – Step by Step
Here’s how to make authentic Neapolitan pizza dough with ease:
Step 1: Mix Ingredients
In a large bowl, combine the flour and water first. Slowly add the yeast and mix until fully incorporated. Let the mixture rest for 20 minutes.
Step 2: Add Salt
After the resting period, add the salt and mix the dough by hand until smooth. This ensures that the salt is evenly distributed.
Step 3: Knead the Dough
Turn the dough onto a floured surface and knead it for about 10 minutes until it becomes soft and elastic.
Step 4: Bulk Fermentation
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and leave it to rise at room temperature for about 24 hours. This slow fermentation is key to enhancing the flavor.
Step 5: Divide and Shape
Once the dough has risen, divide it into 6 equal portions. Shape each portion into a round ball, and let them rest for 30 minutes.
Step 6: Stretch the Dough
Stretch the dough by pressing it gently from the center outward, leaving a thicker edge to form the characteristic crust.
Helpful Tips for Authentic Neapolitan Pizza Dough
- Use Cold Water: This slows down the yeast’s activity and enhances the dough’s flavor.
- Room Temperature Fermentation: Let the dough rise for a full 24 hours to achieve the authentic texture.
- Proper Hydration: The dough should feel slightly wet, which will result in a soft, elastic pizza crust after baking.
Cooking Tips for the Best Neapolitan Pizza
- Use a Pizza Oven: To truly replicate Neapolitan pizza, bake at a high temperature, preferably 900°F (480°C), in a wood-fired pizza oven. If you don’t have one, use a pizza stone or steel in your home oven preheated to its maximum temperature.
- Quick Baking: Authentic Neapolitan pizza cooks in just 60-90 seconds in a hot oven. Monitor it closely to avoid overcooking.
- Pizza Peel: Use a pizza peel dusted with flour or cornmeal to easily transfer the pizza into the oven.
Serving Suggestions for Authentic Neapolitan Pizza
- Classic Toppings: San Marzano tomatoes, fresh mozzarella, and basil are all you need for the perfect Neapolitan pizza.
- Pairing: Serve your pizza with a glass of light red wine or a crisp Italian beer. A simple side salad with balsamic vinaigrette can be a refreshing complement to the rich pizza flavors.
Nutritional Information for Authentic Neapolitan Pizza Dough
Per serving:
- Calories: 260 kcal
- Fats: 1g
- Carbs: 54g
- Proteins: 8g
- Fiber: 2g
- Sodium: 400mg
This dough is a great source of carbs, offering energy for your daily activities. The moderate protein content supports muscle recovery, and the low fat ensures a healthier pizza compared to takeout options.
Storage and Leftovers for Authentic Neapolitan Pizza
If you have leftover dough, here’s how to store it:
- Refrigerator: Store the dough in airtight containers for up to 3 days.
- Freezer: Place the dough balls in freezer-safe bags. When ready to use, thaw in the fridge overnight.
Reheating Pizza: Reheat leftover pizza in a preheated oven at 400°F (200°C) for 5-7 minutes to regain the crispy crust.
Frequently Asked Questions (FAQs) for Neapolitan Pizza Dough
- Can I use whole wheat flour?
Yes, but the texture will be different. Whole wheat flour makes the crust denser. - Why is my dough sticky?
If the dough is too sticky, add a little more flour, but be careful not to overdo it. - Can I speed up the rising process?
Yes, but speeding it up will reduce flavor. It’s best to stick to the 24-hour rise for authentic taste. - Do I need a pizza oven?
For the most authentic experience, yes. But you can still achieve great results with a pizza stone in a very hot conventional oven.
Related Recipes for Neapolitan Pizza Lovers
- Ultimate Cowboy Casserole with Cornbread – A Hearty Meal
- Peanut Butter Ganache – A Guide to Perfect Desserts
Conclusion
Now that you know how to make authentic Neapolitan pizza dough, it’s time to impress your friends and family with your pizza-making skills! Try this recipe and share your creations with us. Have any personal tips or favorite toppings? Let us know in the comments!
Buon Appetito! Authentic Neapolitan pizza dough is just a bake away from becoming your go-to pizza recipe.
Print
Authentic Neapolitan Pizza Dough Recipe – Best at Home
Description
Hello pizza enthusiasts! Are you ready to make the best authentic Neapolitan pizza right in the comfort of your home? Whether you’re a pizza lover or simply craving an incredible homemade meal, this authentic Neapolitan pizza dough recipe will guide you step by step toward pizza perfection. Let’s get started and transform your kitchen into a pizza paradise!
Ingredients
- 922g Tipo 00 flour (100%)
Fine Italian flour for a perfect dough consistency. - 553ml cool water (60%) Ensures a soft and manageable dough.
- 23g fine sea salt (2.5%) Balances the flavors perfectly.
- 1g fresh yeast (0.1%) or 0.28g active dry yeast (0.03%) Helps the dough rise slowly for a well-developed taste.
Optional substitutions:
- Gluten-free pizza flour for those with gluten allergies.
- Active dry yeast in place of fresh yeast if that’s what’s on hand.
Instructions
Step 1: Mix Ingredients
In a large bowl, combine the flour and water first. Slowly add the yeast and mix until fully incorporated. Let the mixture rest for 20 minutes.
Step 2: Add Salt
After the resting period, add the salt and mix the dough by hand until smooth. This ensures that the salt is evenly distributed.
Step 3: Knead the Dough
Turn the dough onto a floured surface and knead it for about 10 minutes until it becomes soft and elastic.
Step 4: Bulk Fermentation
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and leave it to rise at room temperature for about 24 hours. This slow fermentation is key to enhancing the flavor.
Step 5: Divide and Shape
Once the dough has risen, divide it into 6 equal portions. Shape each portion into a round ball, and let them rest for 30 minutes.
Step 6: Stretch the Dough
Stretch the dough by pressing it gently from the center outward, leaving a thicker edge to form the characteristic crust.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use Cold Water: This slows down the yeast’s activity and enhances the dough’s flavor.
- Room Temperature Fermentation: Let the dough rise for a full 24 hours to achieve the authentic texture.
- Proper Hydration: The dough should feel slightly wet, which will result in a soft, elastic pizza crust after baking.
