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neapolitan pizza dough recipe
- Total Time: 387 minutes
- Yield: 2–3 pizza crusts 1x
- Diet: General
Description
This recipe provides a method for crafting authentic Neapolitan pizza dough, known for its chewy, airy texture and crisp crust. It’s designed for homemade pizza, offering a healthier, budget-friendly meal option that can involve the whole family.
Ingredients
- 500g (4 cups) ’00’ Pizza Flour, plus extra for dusting
- 325ml (1.33 cups) Lukewarm Water
- 15g (1 tablespoon) Fine Sea Salt
- 1g (0.33 teaspoon) Active Dry Yeast
- A tiny pinch of granulated sugar
- 15ml (1 tablespoon) Extra Virgin Olive Oil, plus more for dough
Instructions
- Activate Yeast: In a large bowl, combine 325ml (1.33 cups) lukewarm water (around 95-105°F / 35-40°C) with 1g (0.33 teaspoon) active dry yeast and a tiny pinch of granulated sugar. Let it stand for 5 minutes until the mixture looks foamy on top, indicating active yeast.
- Combine Ingredients: Whisk 500g (4 cups) ’00’ pizza flour and 15g (1 tablespoon) fine sea salt in a separate large bowl. Pour the activated yeast mixture into the flour. Mix with a wooden spoon or your hands until a shaggy dough forms, just barely coming together.
- Knead the Dough: Turn the shaggy dough out onto a lightly floured surface. Knead vigorously by hand for 10-15 minutes until the dough becomes smooth, elastic, and less sticky to the touch. It should spring back when poked. (If it feels too sticky, add flour one teaspoon at a time; if too stiff, a tiny splash of water helps.)
- First Rise: Form the kneaded dough into a ball. Lightly coat a clean bowl with extra virgin olive oil, place the dough in it, and cover tightly with plastic wrap. Let it rise in a warm spot (like a slightly warm oven with the light on) for 2-4 hours, or until it has visibly doubled in size and feels airy.
- Divide and Shape Balls: Gently turn the risen Neapolitan pizza dough out onto a lightly floured surface. Divide it into two equal balls (or three smaller ones for individual servings). Carefully shape each portion into a tight ball by tucking the edges underneath, aiming for a smooth top.
- Second Rise (Proof): Place the dough balls on a lightly floured tray or parchment paper. Cover loosely with a clean kitchen towel and let them proof at room temperature for 1-2 hours until noticeably puffy. For deeper flavor, cover them tightly and refrigerate for 12-24 hours.
Notes
If dough is not rising, check yeast expiration date and water temperature. Water that is too hot will kill the yeast, while water that is too cold will drastically slow it down. Ensure a consistently warm rising environment for optimal results. For enhanced flavor, a longer cold fermentation (12-24 hours in the refrigerator) is recommended for the second rise.
- Prep Time: 27 minutes
- Cook Time: 0 minutes
- Category: Dough
- Method: Proofing, Kneading
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza crust (approx. 250 g)
- Calories: 960 calories
- Sugar: 2 g
- Sodium: 3000 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 188 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 0 mg