If you have ever dreamed of crafting pizza just like the pros do in Naples, I have the perfect starting point for you. This Neapolitan Pizza Dough Recipe captures the essence of authentic Italian tradition, bringing that irresistible combination of a soft, pillowy crust with just the right amount of chewiness and a delicate char. It’s surprisingly simple yet transforms the entire pizza experience, making every bite sing with flavor and texture that will have your friends and family asking for seconds.
Ingredients You’ll Need
These ingredients are the heart and soul of your Neapolitan pizza dough. Each one plays a crucial role—from the fine Type 00 flour that creates that tender, silky texture to the precise amount of salt adding depth to the flavor, and the little yeast helping it rise perfectly. Keep it simple, trust the process, and your dough will thank you!
- 665g Type 00 flour: This finely milled Italian flour is essential for that signature tender and elastic dough texture.
- 450g cool water (73º F): Perfect temperature water ensures slow activation of the yeast for better flavor development.
- 18g kosher salt: Adds seasoning and strengthens the gluten network for better structure.
- 1/8 tsp instant yeast: Just a pinch to gently leaven the dough without overpowering the natural flavors.
How to Make Neapolitan Pizza Dough Recipe
Step 1: Mix and Rest the Dough
Begin by combining the Type 00 flour, cool water at about 73 degrees Fahrenheit, instant yeast, and kosher salt in a large bowl. Mix everything until just combined—don’t worry about kneading yet! Then, let the dough rest for 30 minutes. This initial rest hydrates the flour and jumpstarts gluten formation, making the next steps so much easier and the dough more elastic.
Step 2: Strengthen the Dough
After the rest, it’s time to build strength. Perform a series of gentle folds right in the bowl. These folds help align the gluten strands, creating elasticity and structure without the need for intense kneading. Once folded, cover the dough and let it rise overnight in the refrigerator. This slow fermentation deepens the flavor, which is crucial in a Neapolitan pizza’s characteristic taste.
Step 3: Shape and Refrigerate the Dough Balls
The next morning, divide the dough into four equal portions and shape each into a smooth ball. These balls are then refrigerated for 2 hours or can be stored for up to 5 days. Refrigeration helps the gluten relax while continuing slow fermentation, improving the taste and stretch of each pizza base.
Step 4: Prepare for Baking
When you’re ready to make your pizza, bring the dough balls to room temperature. This is important because cold dough can be difficult to stretch, and you want your crust to bake evenly. Preheat your oven as high as it can safely go, ideally 500°F or higher, to mimic the traditional wood-fired oven environment. Now you’re set to stretch the dough, top it with your favorite ingredients, and bake to perfection.
How to Serve Neapolitan Pizza Dough Recipe
Garnishes
Once baked, a Neapolitan pizza deserves simple, fresh garnishes that don’t overwhelm the crust’s beautiful flavor. Think fresh basil leaves, a drizzle of high-quality extra virgin olive oil, or a sprinkle of flaky sea salt. These touches elevate the pizza while celebrating the dough’s craftsmanship.
Side Dishes
Neapolitan pizza pairs wonderfully with light, vibrant sides. A crisp arugula salad tossed with lemon juice and Parmesan complements the rich crust perfectly. Or consider a classic Caprese salad with ripe tomatoes, fresh mozzarella, and basil for a refreshing contrast.
Creative Ways to Present
For a fun twist, try serving mini pizzas using smaller dough balls for individual portions—perfect for parties or casual gatherings. You can also fold slices to enjoy pizza “al taglio” style, just like in Italy, emphasizing that perfect balance of soft dough and melted toppings.
Make Ahead and Storage
Storing Leftovers
If you have any leftover dough after making your pizzas, wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator. It will keep for up to 5 days and can be used for a delicious homemade pizza anytime you crave it.
Freezing
Don’t let extra dough go to waste—freeze dough balls individually, wrapped tightly in plastic wrap and stored in a freezer bag. Frozen dough stays good for up to 3 months and can be thawed in the fridge overnight before use, making your next pizza night a breeze.
Reheating
Leftover pizza made with this Neapolitan Pizza Dough Recipe is easy to reheat. Use a hot skillet on the stove or a preheated oven to crisp up the crust while warming the toppings evenly. This method keeps that authentic fresh-from-the-oven texture and flavor you love.
FAQs
Why use Type 00 flour in this Neapolitan Pizza Dough Recipe?
Type 00 flour is finely ground and has a specific protein content that produces a dough with perfect elasticity and structure. It’s key to achieving the tender yet chewy crust characteristic of true Neapolitan pizza.
Can I use regular all-purpose flour instead?
While you can substitute all-purpose flour, your dough may be less elastic and the texture will differ slightly. For the authentic result promised by this Neapolitan Pizza Dough Recipe, Type 00 flour is best.
Why is the dough fermented overnight?
Overnight fermentation allows the yeast to develop flavor gradually while the gluten strengthens gently. This creates a more complex, aromatic dough that bakes into a crust with great texture and taste.
How hot should my oven be for baking?
Neapolitan pizza traditionally cooks in ovens above 800°F, but most home ovens max out around 500-550°F. Preheat your oven to the highest setting to imitate that intense heat, ensuring a quickly cooked crust with a lovely char and chew.
What’s the best way to shape the dough?
After bringing the dough to room temperature, use your hands to gently stretch the dough from the center outward. Avoid pressing down too hard to preserve the air bubbles that make the crust light and airy.
Final Thoughts
I hope you feel inspired to roll up your sleeves and dive into this Neapolitan Pizza Dough Recipe. It’s a wonderful journey from simple ingredients to a beautiful, delicious crust that’s the foundation of so many joyful pizza moments. Your kitchen is about to become a little corner of Naples, and I can’t wait for you to experience that first perfect bite!
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Neapolitan Pizza Dough Recipe
- Prep Time: 1 hour 30 minutes (including resting and folding)
- Cook Time: 7-10 minutes per pizza
- Total Time: Approximately 18-48 hours (including overnight fermentation and refrigeration)
- Yield: 4 individual 10-12 inch pizzas
- Category: Bread/Dough
- Method: Stovetop (mixing and folding), Refrigeration (cold fermentation), Baking (oven baking)
- Cuisine: Italian
Description
This authentic Neapolitan pizza dough recipe yields a tender, flavorful crust perfect for homemade pizzas. Utilizing a slow fermentation process, the dough develops deep flavor and a light, airy texture. Simple ingredients and a no-fuss method make it accessible for all skill levels.
Ingredients
Dry Ingredients
- 665g Type 00 flour (about 4 1/2 cups packed)
- 18g kosher salt (about 2 1/2 tbsp)
- 1/8 tsp instant yeast
Wet Ingredients
- 450g cool water (73º F)
Instructions
- The Night Before: In a large mixing bowl, combine the Type 00 flour, instant yeast, and kosher salt. Pour in the cool water (around 73º F) and mix until a shaggy dough forms. Let the dough rest for 30 minutes to hydrate the flour fully, a technique known as autolyse.
- Strength-Building Folds: After resting, perform a series of folds in the bowl to develop gluten structure. Stretch and fold the dough several times, then cover and allow it to ferment slowly overnight at room temperature.
- The Next Morning: Gently turn the risen dough out onto a lightly floured surface. Divide it into 4 equal portions and shape each into a smooth ball, ensuring surface tension.
- Cold Fermentation: Place the dough balls into airtight containers or cover them and refrigerate for at least 2 hours, and up to 5 days. This prolonged cold fermentation enhances flavor and texture.
- Preparing to Bake: When ready to make pizza, remove the dough balls from the refrigerator and allow them to come to room temperature for about 1-2 hours. This makes them easier to stretch without tearing.
- Shaping and Baking: Preheat your oven to the highest temperature possible, ideally with a pizza stone or steel to mimic a traditional pizza oven. Stretch each dough ball into a 10-12 inch round, add your desired toppings, and bake until the crust is golden and blistered, typically 7-10 minutes depending on oven temperature.
Notes
- Using Type 00 flour is crucial for authentic Neapolitan texture due to its fine grind and high protein content.
- Maintaining water temperature at about 73º F helps control fermentation speed.
- Folding the dough strengthens the gluten network for better structure.
- Refrigeration time can be adjusted from 2 hours up to 5 days for different flavor profiles.
- Allowing dough to warm up before shaping reduces the chance of tearing.
- Use a pizza stone or steel to achieve a crispy, well-baked crust.
- Instant yeast is preferred for consistency but active dry yeast can be used with adjustments.
