Description
Hello pizza enthusiasts! If you’re a fan of the rich and authentic taste of Neapolitan-style pizza, then you’re in for a treat. Today, I’m sharing a comprehensive recipe forNeapolitan Pizza Doughthat will give you that perfect bubbly char and deliciously chewy crust. This easy-to-follow guide is designed for both beginners and experienced pizza lovers. Let’s get started on making restaurant-quality pizza right at home!
Ingredients
- 665 gType 00 flour(~4 1/2 cupspacked and leveled)
- 450 gcool water(73º F)
- 18 gkosher salt(2 1/2 tbsp)
- 1/8 tspinstant yeast
- For a gluten-free version, substituteType 00 flourwith a high-quality gluten-free baking flour blend.
- To make a vegan dough, ensure that the flour blend does not contain any animal-based ingredients.
Instructions
- Start by adding 665g ofType 00 flour, 450g ofcool water, 1/8 tsp ofinstant yeast, and 18g ofkosher saltto a large mixing bowl. Use a spoon to stir until loosely combined. Next, use your hands to mix the dough, pinching it between your thumb and index finger to ensure even distribution. The final dough will not look smooth but should be fully combined.
- Cover the dough and let it rest for 30 minutes. After the rest, with wet hands, tuck your fingers under one side of the dough, pull it up, and fold it over itself. Repeat this motion around the perimeter until you’ve made 4-6 folds. Cover and let it rest again for 30 minutes.
- Repeat the folding process once more and invert the dough so the seam is at the bottom. Cover and leave it to rest at room temperature for 12 hours overnight. This extended rest helps develop the gluten structure, resulting in a flavorful and elastic dough.
- The next morning, generously flour your work surface. Pour the dough onto the floured surface and divide it into 4 equal portions (approximately 275g each). Wrap each piece into a ball by pulling the edges up and over itself, then pinch the seams shut. Flip seam-side-down and roll each ball until smooth.
- Place each dough ball into an oiled container, cover, and refrigerate. Let it rest for at least 2 hours before use, or store it in the fridge for up to 5 days.
- When ready to bake, remove the dough from the fridge 2 hours prior to cooking to let it come to room temperature. Flour your work surface and gently invert a dough ball onto it. Stretch the dough into a 12-inch pizza crust, using your fists to support the dough and rotate it for an even base.
- Slide the dough onto a floured pizza peel and add your favorite toppings, such as fresh tomato sauce, mozzarella slices, and basil leaves. Bake in apreheated pizza ovenat the highest heat possible for 60-90 seconds, turning every 20 seconds. For a conventional oven, bake on a pizza stone for 6-8 minutes at 500º F.
Notes
Use a high-quality Type 00 flour:This flour has a fine texture and high protein content, which results in a superior pizza crust.
Temperature matters:Ensure the water is at around 73º F to help the yeast activate slowly.
Don’t over-knead the dough:Overworking the dough can lead to a tough texture.
Avoid degassing the dough balls when shaping:Preserve the air pockets to achieve a light and airy crust.