Neapolitan Pizza Dough Recipe


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

  1. Prepare the Wet Mix: In a large bowl, combine the cold water and salt. Whisk until the salt dissolves completely.
  2. Add Initial Flour: Add 1 cup of Tipo 00 flour to the wet mix and whisk until smooth. This helps protect the yeast.
  3. Add Yeast: Once the flour is well combined, add the active dry yeast and whisk until fully incorporated.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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PAULA

Combining her love of desserts, experience planning events of all sizes and keen attention to detail, Paula Rosenthal founded Just a Bite Desserts in 2011. As an upscale dessert stylist who believes that every affair should be finished in sweet style, Paula works with her team of specialty bakers, candy artisans and graphic designers to create a memorable ending for special occasions.

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