Neapolitan pizza dough

Neapolitan pizza is the quintessential pizza style, originating from Naples, Italy. Known for its thin, tender crust, slightly charred edges, and fresh toppings, Neapolitan pizza is a simple yet flavorful dish. The dough is the heart of a great Neapolitan pizza, and it’s all about using the right ingredients and technique to create a soft, chewy, and flavorful base.

This recipe follows the traditional method and ingredients, focusing on simplicity and authenticity. Here’s how to make the perfect Neapolitan pizza dough.

Neapolitan Pizza Dough Recipe

Preparation Time: 15 minutes
Resting Time: 2 hours (or up to 24 hours for cold fermentation)
Cook Time: 10 minutes
Total Time: 2 hours 15 minutes to 24 hours (depending on fermentation)
Servings: Makes 2 large pizzas

Ingredients:

• 2 ¼ teaspoons active dry yeast (or 1 teaspoon instant yeast)
• 1 ½ cups lukewarm water (about 110°F/43°C)
• 3 ½ cups (450g) Italian “00” flour (or all-purpose flour if unavailable)
• 1 ½ teaspoons salt
• 1 teaspoon sugar (optional, helps yeast activation)
• 1 tablespoon extra virgin olive oil (optional, for a slightly richer dough)

Instructions:

Step 1: Activate the Yeast

1. Dissolve the yeast: In a small bowl, combine the lukewarm water and sugar (if using). Sprinkle the yeast over the water and let it sit for 5-10 minutes until it becomes foamy. If using instant yeast, you can skip the activation step and add it directly to the flour later.

Step 2: Mix the Dough

1. Combine the dry ingredients: In a large mixing bowl, combine the flour and salt. If using active dry yeast, make a small well in the center of the flour mixture.
2. Add the yeast mixture: Pour the activated yeast mixture into the well of flour, and slowly mix the flour into the water using a spoon or your hands until it forms a sticky dough. If you prefer a slightly richer dough, you can add 1 tablespoon of olive oil at this stage.

Step 3: Knead the Dough

1. Knead the dough: Transfer the dough onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch. If the dough is too sticky, add small amounts of flour, one tablespoon at a time, but be careful not to add too much.
2. Test the dough: To check if the dough is ready, perform the “windowpane test.” Stretch a small piece of dough between your fingers. If it stretches thin without breaking, it’s ready. If not, continue kneading for a couple of more minutes.

Step 4: First Rise

1. Let it rise: Lightly oil the mixing bowl and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rest in a warm place for 1-2 hours, or until it has doubled in size.
   • Cold fermentation (optional): For even more flavor, you can refrigerate the dough after this first rise and allow it to ferment slowly for up to 24 hours. This long fermentation helps develop a more complex flavor in the dough, making it even more delicious.

Step 5: Shape the Dough

1. Preheat your oven: While the dough is rising, preheat your oven to its highest setting, typically 475°F to 500°F (245°C to 260°C). If you have a pizza stone, place it in the oven to heat up as well.
2. Divide the dough: Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into 2 equal portions (for 2 pizzas), or more if you prefer smaller individual pizzas.
3. Shape the dough: On a lightly floured surface, take one portion of dough and use your hands to stretch and shape it into a round pizza base. Use your fingers to gently stretch the dough from the center outwards, leaving a small border around the edges for the crust. Avoid using a rolling pin to preserve the airy texture of the dough.
   • If the dough is resistant and shrinks back, let it rest for a few minutes to relax the gluten before continuing to stretch.

Step 6: Add Toppings

1. Assemble your pizza: Once the dough is shaped, transfer it to a parchment paper-lined pizza peel or a baking sheet. Top your pizza with a thin layer of tomato sauce (preferably homemade or San Marzano tomatoes), fresh mozzarella, and any other toppings of your choice. Traditional Neapolitan pizza toppings include fresh basil leaves, a drizzle of extra virgin olive oil, and a sprinkle of sea salt.

Step 7: Bake the Pizza

1. Bake in the preheated oven: If using a pizza stone, carefully slide the pizza (with the parchment paper) onto the stone. Bake for 8-10 minutes, or until the crust is golden brown and slightly charred at the edges, and the cheese is melted and bubbly. If using a baking sheet, the cooking time may be slightly longer.
2. Check the bottom: To ensure the pizza has a crispy bottom, lift it with a spatula to check that the crust is golden. You can bake it a bit longer if necessary.

Step 8: Serve

1. Finish with fresh basil: After baking, add a few fresh basil leaves on top and drizzle with a little extra virgin olive oil before serving.
2. Slice and enjoy: Slice your Neapolitan pizza into wedges and enjoy the crisp, flavorful dough with the perfect balance of toppings!

Tips for the Perfect Neapolitan Pizza Dough:

• Use high-quality flour: Authentic 00 flour gives Neapolitan pizza dough its unique texture and chew. If you can’t find it, regular all-purpose flour works fine but may yield a slightly different texture.
• Don’t overtop the pizza: Neapolitan pizza is all about simplicity. A light hand with sauce and toppings allows the dough to shine.
• Hot oven: For a crispy, slightly charred crust, ensure your oven is as hot as possible. If you have a pizza stone or steel, use it—this mimics the hot surface of a wood-fired oven.
• Cold fermentation: If possible, try cold fermenting the dough for 12-24 hours. This allows the dough to develop more flavor and improves the texture.
• Stretch by hand: When shaping the dough, avoid using a rolling pin. Hand-stretching the dough preserves its airy texture, allowing the dough to rise properly in the oven.

Nutritional Information (Per 1 Slice, assuming 8 slices per pizza):

Calories: 150-180 kcal
Protein: 4g
Carbohydrates: 28g
Fiber: 1g
Sugar: 0g
Fat: 2g
Saturated Fat: 0g
Sodium: 200mg
Iron: 6% of the Daily Value (DV)

Conclusion:

This Neapolitan Pizza Dough recipe is the perfect foundation for creating an authentic pizza experience right at home. The dough is simple, but with the right techniques and ingredients, it delivers that perfect balance of chewy, crispy, and flavorful crust. Whether you’re topping your pizza with classic ingredients like fresh mozzarella and basil or your favorite toppings, this dough will elevate your homemade pizza to pizzeria quality. Enjoy the process, and savor every bite of your homemade Neapolitan pizza