Hello pizza enthusiasts! If you’re a fan of the rich and authentic taste of Neapolitan-style pizza, then you’re in for a treat. Today, I’m sharing a comprehensive recipe for Neapolitan Pizza Dough that will give you that perfect bubbly char and deliciously chewy crust. This easy-to-follow guide is designed for both beginners and experienced pizza lovers. Let’s get started on making restaurant-quality pizza right at home!
Introduction: The Art of Making Authentic Neapolitan Pizza Dough
Neapolitan pizza, originating from Naples, Italy, is cherished worldwide for its unique crust—thin, soft, and slightly chewy, with a distinctive char. What makes Neapolitan pizza so special is its simplicity and the high-quality ingredients used, like Type 00 flour. With just a few basic components, this recipe creates a dough that will produce a flavor-packed, beautifully textured pizza. Perfect for those craving a true Italian pizza experience!
The traditional method involves a long, slow rise, ensuring optimal gluten development and enhanced flavor. This process results in a dough that’s easy to stretch and cook, yielding the perfect base for a wide range of toppings. Whether you want to make a classic Margherita or a custom creation, this dough is the perfect starting point.
For more on pizza recipes, check out related articles like Ultimate Cowboy Casserole Cornbread: A Hearty Meal and Sausage Balls Recipe with Red Lobster Mix: Easy & Tasty.
Ingredients for Neapolitan Pizza Dough
For this recipe, you’ll need just a few basic ingredients that come together to create a dough with the perfect balance of elasticity and flavor. Here’s what you’ll need:
- 665 g Type 00 flour (~4 1/2 cups packed and leveled)
- 450 g cool water (73º F)
- 18 g kosher salt (2 1/2 tbsp)
- 1/8 tsp instant yeast
Optional Ingredients for Dietary Adjustments:
- For a gluten-free version, substitute Type 00 flour with a high-quality gluten-free baking flour blend.
- To make a vegan dough, ensure that the flour blend does not contain any animal-based ingredients.
How to Make Neapolitan Pizza Dough – Step by Step
Step 1: Preparing the Dough
Start by adding 665g of Type 00 flour, 450g of cool water, 1/8 tsp of instant yeast, and 18g of kosher salt to a large mixing bowl. Use a spoon to stir until loosely combined. Next, use your hands to mix the dough, pinching it between your thumb and index finger to ensure even distribution. The final dough will not look smooth but should be fully combined.
Step 2: First Rest and Strength Building Folds
Cover the dough and let it rest for 30 minutes. After the rest, with wet hands, tuck your fingers under one side of the dough, pull it up, and fold it over itself. Repeat this motion around the perimeter until you’ve made 4-6 folds. Cover and let it rest again for 30 minutes.
Step 3: Second Rest and Overnight Rise
Repeat the folding process once more and invert the dough so the seam is at the bottom. Cover and leave it to rest at room temperature for 12 hours overnight. This extended rest helps develop the gluten structure, resulting in a flavorful and elastic dough.
Step 4: Shaping the Dough into Balls
The next morning, generously flour your work surface. Pour the dough onto the floured surface and divide it into 4 equal portions (approximately 275g each). Wrap each piece into a ball by pulling the edges up and over itself, then pinch the seams shut. Flip seam-side-down and roll each ball until smooth.
Step 5: Storing and Preparing for Use
Place each dough ball into an oiled container, cover, and refrigerate. Let it rest for at least 2 hours before use, or store it in the fridge for up to 5 days.
Step 6: Shaping the Pizza Crust
When ready to bake, remove the dough from the fridge 2 hours prior to cooking to let it come to room temperature. Flour your work surface and gently invert a dough ball onto it. Stretch the dough into a 12-inch pizza crust, using your fists to support the dough and rotate it for an even base.
Step 7: Baking the Pizza
Slide the dough onto a floured pizza peel and add your favorite toppings, such as fresh tomato sauce, mozzarella slices, and basil leaves. Bake in a preheated pizza oven at the highest heat possible for 60-90 seconds, turning every 20 seconds. For a conventional oven, bake on a pizza stone for 6-8 minutes at 500º F.
Helpful Tips for Neapolitan Pizza Dough
- Use a high-quality Type 00 flour: This flour has a fine texture and high protein content, which results in a superior pizza crust.
- Temperature matters: Ensure the water is at around 73º F to help the yeast activate slowly.
- Don’t over-knead the dough: Overworking the dough can lead to a tough texture.
- Avoid degassing the dough balls when shaping: Preserve the air pockets to achieve a light and airy crust.
Cooking Tips for the Best Neapolitan Pizza
- Use a pizza stone for an even bake.
- If using a conventional oven, preheat it for at least 30 minutes to achieve a high temperature.
- Consider investing in a pizza peel to easily transfer the dough into the oven.
For more equipment tips and dough handling hacks, check out our article on Grimace Shake Recipe: A Viral Sensation Unveiled.
Serving Suggestions for Neapolitan Pizza
Neapolitan pizza is best enjoyed hot and fresh out of the oven. Pair it with:
- Classic Caesar Salad
- Bruschetta with Fresh Tomatoes and Basil
- A glass of Chianti wine
Serve your pizza on a wooden board for a rustic presentation, garnished with fresh basil and a drizzle of olive oil.
Nutritional Information
For a 12-inch pizza crust:
- Calories: 260
- Carbohydrates: 48g
- Protein: 8g
- Fat: 3g
- Fiber: 2g
- Sodium: 450mg
Storage and Leftovers for Neapolitan Pizza Dough
- Refrigeration: Store the dough balls in their containers for up to 5 days.
- Freezing: Wrap each dough ball tightly in plastic wrap and freeze for up to 3 months.
- Reheating: Let frozen dough thaw in the refrigerator overnight, then proceed as usual.
Frequently Asked Questions (FAQs) for Neapolitan Pizza Dough
- Can I use regular flour instead of Type 00 flour? Yes, but the texture will be different. All-purpose flour can be used as a substitute, but expect a slightly chewier crust.
- What’s the best way to achieve a charred crust without a pizza oven? Use a pizza stone and preheat your oven to its maximum setting for at least 30 minutes. This will mimic the high heat of a traditional pizza oven.
- How do I keep my dough from sticking to the peel? Generously flour both the peel and the dough to prevent sticking. You can also use cornmeal for extra slip.
- Can I refrigerate the dough after the first rise? Yes, refrigerate after shaping the dough balls. This will develop more complex flavors.
Related Recipes for Neapolitan Pizza Lovers:
Conclusion: Time to Make Your Own Neapolitan Pizza!
I hope this guide inspires you to try making your own Neapolitan Pizza Dough at home. It’s a delightful journey that results in a mouthwatering pizza every time. Don’t forget to share your creations in the comments below and let me know your favorite toppings. Enjoy!
Happy baking, and Buon Appetito!
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Neapolitan Pizza Dough Recipe | Authentic Homemade Crust
Description
Hello pizza enthusiasts! If you’re a fan of the rich and authentic taste of Neapolitan-style pizza, then you’re in for a treat. Today, I’m sharing a comprehensive recipe for Neapolitan Pizza Dough that will give you that perfect bubbly char and deliciously chewy crust. This easy-to-follow guide is designed for both beginners and experienced pizza lovers. Let’s get started on making restaurant-quality pizza right at home!
Ingredients
- 665 g Type 00 flour (~4 1/2 cups packed and leveled)
- 450 g cool water (73º F)
- 18 g kosher salt (2 1/2 tbsp)
- 1/8 tsp instant yeast
Optional Ingredients for Dietary Adjustments:
- For a gluten-free version, substitute Type 00 flour with a high-quality gluten-free baking flour blend.
- To make a vegan dough, ensure that the flour blend does not contain any animal-based ingredients.
Instructions
Step 1: Preparing the Dough
Start by adding 665g of Type 00 flour, 450g of cool water, 1/8 tsp of instant yeast, and 18g of kosher salt to a large mixing bowl. Use a spoon to stir until loosely combined. Next, use your hands to mix the dough, pinching it between your thumb and index finger to ensure even distribution. The final dough will not look smooth but should be fully combined.
Step 2: First Rest and Strength Building Folds
Cover the dough and let it rest for 30 minutes. After the rest, with wet hands, tuck your fingers under one side of the dough, pull it up, and fold it over itself. Repeat this motion around the perimeter until you’ve made 4-6 folds. Cover and let it rest again for 30 minutes.
Step 3: Second Rest and Overnight Rise
Repeat the folding process once more and invert the dough so the seam is at the bottom. Cover and leave it to rest at room temperature for 12 hours overnight. This extended rest helps develop the gluten structure, resulting in a flavorful and elastic dough.
Step 4: Shaping the Dough into Balls
The next morning, generously flour your work surface. Pour the dough onto the floured surface and divide it into 4 equal portions (approximately 275g each). Wrap each piece into a ball by pulling the edges up and over itself, then pinch the seams shut. Flip seam-side-down and roll each ball until smooth.
Step 5: Storing and Preparing for Use
Place each dough ball into an oiled container, cover, and refrigerate. Let it rest for at least 2 hours before use, or store it in the fridge for up to 5 days.
Step 6: Shaping the Pizza Crust
When ready to bake, remove the dough from the fridge 2 hours prior to cooking to let it come to room temperature. Flour your work surface and gently invert a dough ball onto it. Stretch the dough into a 12-inch pizza crust, using your fists to support the dough and rotate it for an even base.
Step 7: Baking the Pizza
Slide the dough onto a floured pizza peel and add your favorite toppings, such as fresh tomato sauce, mozzarella slices, and basil leaves. Bake in a preheated pizza oven at the highest heat possible for 60-90 seconds, turning every 20 seconds. For a conventional oven, bake on a pizza stone for 6-8 minutes at 500º F.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use a high-quality Type 00 flour: This flour has a fine texture and high protein content, which results in a superior pizza crust.
- Temperature matters: Ensure the water is at around 73º F to help the yeast activate slowly.
- Don’t over-knead the dough: Overworking the dough can lead to a tough texture.
- Avoid degassing the dough balls when shaping: Preserve the air pockets to achieve a light and airy crust.
