Neapolitan pizza dough is a cornerstone of Italian cuisine, renowned for its simplicity and rich flavor profile. This traditional dough, crafted from just four essential ingredients—flour, water, salt, and yeast—offers a delicate balance of softness and crispiness, with a characteristic char that adds depth to each bite. The cultural significance of Neapolitan pizza lies in its historical roots and the artistry involved in its preparation, making it a beloved dish worldwide. By mastering this dough, you can create authentic pizzas that transport you to the cobblestone streets of Naples.
Ingredients
- : 6.5 cups (2 pounds)
- Cold Water: 3 cups (1.5 pounds)
- Salt: 1.5 tablespoons (0.6 ounces)
- Active Dry Yeast: 4 teaspoons (0.4 ounces)
- Extra Virgin Olive Oil: For coating
Instructions
- Prepare the Wet Mix: In a large bowl, combine the cold water and salt. Whisk until the salt dissolves completely.
- Add Initial Flour: Add 1 cup of Tipo 00 flour to the wet mix and whisk until smooth. This helps protect the yeast.
- Add Yeast: Once the flour is well combined, add the active dry yeast and whisk until fully incorporated.
- Combine with Remaining Flour: Pour the wet mixture into a large bowl containing the remaining 5.5 cups of Tipo 00 flour. Use a scraper to mix until the dough starts to form.
- Knead the Dough: Knead the dough for 15-20 minutes until it becomes smooth and slightly sticky. You can use a dough box or a floured surface.
- Rest the Dough: Form the dough into a ball, coat lightly with olive oil, and place it in a covered bowl. Let it rest for 1 hour at room temperature.
- Ferment the Dough: Divide the dough into 8-ounce balls, coat each with olive oil, and place them in lidded containers. Refrigerate for 24-72 hours to ferment.
- Shape and Cook: Once fermented, stretch each dough ball into a circle. Top with your favorite ingredients and cook in a preheated oven or pizza oven.
Top Tips
- Use High-Quality Flour: Tipo 00 flour is essential for achieving the authentic Neapolitan texture.
- Maintain Cold Water: Cold water helps slow down the fermentation process, resulting in a more complex flavor.
- Don’t Overwork the Dough: Knead just until the dough comes together to preserve its delicate structure.
- Preheat Your Oven: Ensure your oven or pizza stone is preheated to achieve the perfect crust.
- Gentle Handling: Handle the dough gently to avoid popping the bubbles that form during fermentation.
- Experiment with Toppings: Keep toppings light to allow the crust to shine.
Variations
- Herb-Infused Dough: Add a few sprigs of fresh rosemary or oregano to the dough for a fragrant twist.
- Whole Wheat Version: Substitute up to 20% of the Tipo 00 flour with whole wheat flour for added nutrition.
- Spicy Kick: Mix in some red pepper flakes into the dough for a spicy kick.
- Sourdough Starter: Replace commercial yeast with a natural sourdough starter for a more complex flavor profile.
- Garlic and Olive Oil: Brush the crust with garlic-infused olive oil before baking for added depth.
Nutritional Guide
| Servings | Calories | Fat | Carbohydrates | Protein |
|---|---|---|---|---|
| 8 | 1200 | 10g | 250g | 30g |
Additional Nutritional Notes: Neapolitan pizza dough is relatively low in fat and high in carbohydrates, making it a good source of energy. The use of Tipo 00 flour provides a soft texture but can be lower in fiber compared to whole wheat options. Adding herbs or spices can enhance the flavor without significantly impacting nutritional content.
