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Neapolitan Pizza Dough Recipe

Neapolitan Pizza Dough Recipe
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★★★★★

4.9 from 8 reviews

This authentic Neapolitan pizza dough recipe yields a soft, elastic, and flavorful base, perfect for creating traditional Italian-style pizzas. Made with high-quality Caputo 00 flour, a small amount of yeast and honey for activation, and a slow fermentation process to develop deep flavors, this dough produces a tender crust with a perfect balance of chewiness and crispiness.

Ingredients

Scale

Dry Ingredients

  • 500g (4 cups) Caputo 00 Flour (or other high-quality 00 flour), plus extra for dusting
  • 10g (2 teaspoons) fine sea salt
  • 1g (approx. 1/4 teaspoon) active dry yeast

Wet Ingredients

  • 325g (1 1/3 cups) lukewarm water (about 80-85°F / 27-29°C)
  • 5g (1 teaspoon) honey

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine the lukewarm water and honey. Stir until the honey is completely dissolved. Sprinkle the active dry yeast over the surface. Let it sit for 5-10 minutes, or until the yeast is foamy, indicating it is active and ready.
  2. Add the Flour: Gradually add about half of the flour to the yeast mixture. Using your hand or a dough whisk, mix until a shaggy dough begins to form, ensuring even hydration of the flour.
  3. Incorporate the Salt: Add the salt to the remaining flour. Slowly add this mixture to the dough a little at a time. Continue mixing until all the flour is incorporated and a rough dough forms, combining salt with flour ensures even distribution without harming yeast.
  4. Knead the Dough: If using a stand mixer, attach the dough hook and knead on low speed for 8-10 minutes until the dough becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 15-20 minutes until the dough feels slightly tacky but not sticky.
  5. First Rise (Bulk Fermentation): Lightly oil the mixing bowl. Place the dough ball inside, turning to coat it with oil. Cover tightly with plastic wrap. Let it rise at room temperature (70-75°F / 21-24°C) for 2 hours until doubled in size. For enhanced flavor, cold ferment in the refrigerator for 24 to 48 hours.
  6. Divide and Shape: Gently turn the dough onto a lightly floured surface. Divide it into 4 equal pieces, about 250-280g each. Shape each piece into a smooth ball by gently stretching the dough’s surface and tucking it underneath to create tension on the top.
  7. Second Rise (Proofing): Place the dough balls on a lightly floured surface or in individual airtight containers spaced apart. Cover loosely with plastic wrap or a damp kitchen towel. Let them rise at room temperature for 2-4 hours until puffy and airy, ready for shaping.
  8. Time to Make Pizza: Shape the dough balls into pizza bases, top with your favorite toppings, and bake at a very high temperature (ideally 800-900°F / 425-480°C in a professional oven) to achieve the classic Neapolitan crust with leopard spotting and a soft interior.

Notes

  • Use Caputo 00 flour for the best texture and authenticity, but all-purpose flour can be substituted if necessary.
  • Lukewarm water is essential to activate the yeast without killing it; avoid temperatures above 90°F (32°C).
  • Cold fermentation improves flavor and dough extensibility. Plan ahead to refrigerate the dough overnight if possible.
  • The dough is slightly tacky when ready; avoid adding too much extra flour during kneading to maintain moisture.
  • Neapolitan pizzas cook best at very high temperatures; home ovens may require preheating a pizza stone or steel at the highest temperature.

Nutrition

Keywords: Neapolitan pizza dough, pizza dough recipe, authentic Italian pizza dough, Caputo 00 flour dough, homemade pizza base, traditional pizza dough

Find it online: https://yumwithmia.com/neapolitan-pizza-dough-recipe/