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.
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.