Neapolitan Pizza Dough Recipe

If you have ever dreamed of crafting the perfect pizza base that’s tender, airy, and bursting with authentic Italian charm, then the Neapolitan Pizza Dough Recipe is your golden ticket. This recipe unlocks the secrets to a timeless dough with a delightfully thin crust and that irresistible leopard-spotted char you find in Naples. Every bite tells a story of simple, quality ingredients and careful technique, making the magic of wood-fired pizzerias accessible right in your own kitchen. Dive into this culinary adventure, and let the pleasures of Neapolitan pizza dough bring warmth to your table and smiles all around.

Ingredients You’ll Need

Keeping the ingredient list straightforward is the hallmark of traditional Neapolitan pizza dough. Each component plays a key role—flour provides structure, water hydrates, salt brings flavor and controls fermentation, yeast leavens, and honey adds just a touch of sweetness to encourage yeast activity and browning. Here’s what you need:

• Caputo 00 Flour (500g / 4 cups): This finely milled Italian flour gives the dough its silky texture and perfect stretch, essential for that iconic thin, tender crust.
• Lukewarm Water (325g / 1 1/3 cups): Hydrates the flour and activates the yeast, maintaining the ideal temperature for fermentation without killing your yeast.
• Fine Sea Salt (10g / 2 teaspoons): Enhances flavor and strengthens the gluten network, giving the dough a great chew and taste balance.
• Active Dry Yeast (1g / ~1/4 teaspoon): The hardworking leavener responsible for dough rising, ensuring your crust is airy and light.
• Honey (5g / 1 teaspoon): This natural sweetener gently boosts yeast fermentation for better rise and a subtle, appealing crust color.

How to Make Neapolitan Pizza Dough Recipe

Step 1: Activate the Yeast

Start by dissolving honey in lukewarm water, creating a perfect environment to wake up your yeast. Sprinkle the active dry yeast on top and allow it to bloom for 5 to 10 minutes until it forms a foamy layer. This signals the yeast is alive and ready to work its magic.

Step 2: Add the Flour

Gently fold in about half of your 00 flour into the yeast mixture using your hands or a dough whisk. This begins the foundation of your dough with a shaggy, somewhat messy texture, but that’s exactly how you want it at this stage.

Step 3: Incorporate the Salt

Mix salt into the remaining flour to evenly distribute it, then slowly add this salted flour blend to your dough. The gradual addition helps integrate the salt without interfering with the yeast’s activity. Keep mixing until all flour is absorbed, and a rough dough forms.

Step 4: Knead the Dough

Knead your dough until it’s smooth, elastic, and just slightly sticky. Whether you use a stand mixer on low with a dough hook for 8-10 minutes or roll up your sleeves for 15-20 minutes by hand, the goal remains the same—a supple dough ready for rising. This method develops the gluten, giving the pizza that chewy, tender crumb we all love.

Step 5: First Rise (Bulk Fermentation)

Lightly oil a clean bowl and place your dough ball inside, turning it to coat with oil. Cover tightly with plastic wrap and let it rise in a warm spot for about 2 hours until the dough doubles in size. For deeper flavor and texture, transfer it to the fridge for 24 to 48 hours of cold fermentation—this slow rise transforms your dough into something truly special.

Step 6: Divide and Shape

Carefully turn the risen dough onto a floured surface and divide it into four equal portions. Shape each into smooth, tight balls by gently pulling the dough’s surface underneath itself. This tight shaping is crucial in giving your dough strength and lightness during the final rise.

Step 7: Second Rise (Proofing)

Place the dough balls apart on a floured surface or in containers, cover lightly, and let them puff up again at room temperature for 2 to 4 hours. This makes the dough airy and stretchy, primed for shaping into your pizza base.

Step 8: Time to Make Pizza

Now the fun begins! Take your perfectly proofed dough balls and stretch or roll them into your desired pizza shapes. Top with fresh sauce, cheese, and your favorite toppings. Bake at a very high temperature to achieve that seek-after Neapolitan pizza finish—thin crust with a beautifully blistered edge.

How to Serve Neapolitan Pizza Dough Recipe

Garnishes

Classic Neapolitan pizza is beloved for its simplicity: a vibrant tomato sauce, fresh mozzarella, fragrant basil leaves, and a drizzle of extra virgin olive oil. These garnishes highlight your dough’s delicate flavor and texture, turning a humble base into a work of edible art.

Side Dishes

Complement your pizza with fresh, light sides like a peppery arugula salad tossed in lemon and olive oil or a crisp Caprese salad. These options elevate the meal without overwhelming the dough’s delicate balance of flavors.

Creative Ways to Present

Try serving the pizza as individual flatbreads during a casual gathering, letting everyone top their own after the dough is baked. You can also cut the pizza into thin strips for fun dipping with garlic-infused oil or marinara, making it a convivial snack or appetizer.

Make Ahead and Storage

Storing Leftovers

After enjoying your creation, wrap any leftover dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. This keeps the dough fresh and allows for a quick pizza fix later in the week without sacrificing quality.

Freezing

You can freeze dough balls individually, wrapped in plastic and placed in an airtight container, for up to one month. Thaw them overnight in the fridge, then bring them to room temperature before shaping and baking. Freezing preserves the wonderful texture and flavor of your Neapolitan Pizza Dough Recipe.

Reheating

For best results, reheat leftover pizzas in a hot oven or on a skillet to revive the crust’s crispness and warmth. Avoid the microwave since it makes the dough chewy and less enjoyable.

FAQs

What if I can’t find Caputo 00 flour? How will that affect my dough?

While 00 flour is ideal for its fine texture and protein content, you can substitute with other high-quality bread flours. The crust might be a little less tender but still delicious. Just be aware that the texture will vary slightly.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used, but reduce the amount slightly (about 70% of the active dry yeast used) and mix it directly with the flour. The rising times may also be shorter, so keep an eye on your dough.

What’s the importance of the cold fermentation step?

Cold fermentation allows the dough to develop more complex flavors and improves its texture by slowing yeast activity and giving enzymes more time to work. Your Neapolitan Pizza Dough Recipe will taste richer and have a more satisfying chew.

How thin should I stretch the dough?

Stretch until the dough is thin enough to let light through but still sturdy to hold your toppings. Aim for about 10-12 inches in diameter for traditional size. Be gentle to keep the dough intact and aerated.

What oven temperature is best to bake Neapolitan pizza?

Typically, Neapolitan pizzas bake best at extremely high temperatures, around 800°F to 900°F (427°C to 482°C), like those in wood-fired ovens. At home, set your oven as high as possible (usually 500°F to 550°F) and use a pizza stone or steel to get the best crust.

Final Thoughts

Making Neapolitan Pizza Dough Recipe at home is truly a rewarding experience, bringing a slice of Italy into your kitchen. With just a handful of simple ingredients and attention to each step, you can achieve that beloved soft, chewy crust with a perfect char. So grab your flour, warm up your hands, and dive into the joy of pizza making—you’re in for a treat that’s as fun to prepare as it is to eat!

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