Neapolitan Pizza Dough Recipe
This classic Neapolitan Pizza Dough recipe yields a soft, elastic dough perfect for making authentic thin-crust pizzas. Using Tipo 00 flour, yeast, salt, olive oil, and water, this dough undergoes a fermentation process that enhances its flavor and texture, resulting in a traditional base that’s crispy yet tender.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes active + 24-48 hours fermentation
- Yield: 4 medium-sized pizza dough balls 1x
- Category: Dough
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 500 grams Tipo 00 Flour (or any other 00 Flour)
- 1/2 tbsp Instant dry Yeast
- 1 tbsp Salt
Wet Ingredients
- 310 ml Room temperature Water
- 1 tbsp Olive Oil
Instructions
- Mix Water and Salt: In a bowl, combine the 310 ml of room temperature water with 1 tablespoon of salt, stirring until the salt dissolves completely.
- Create a Starter Batter: Add 10% of the flour (about 50 grams) to the salted water and mix thoroughly until you achieve a thin, pancake batter-like consistency.
- Add Yeast: Stir in 1/2 tablespoon of instant dry yeast into the starter batter, mixing well to activate the yeast.
- Add Remaining Flour and Mix Dough: Gradually add the remaining 450 grams of flour and start mixing until everything comes together into a homogeneous dough ball.
- Rest the Dough: Set the dough ball aside in the bowl for 1 hour to allow initial fermentation and gluten development.
- Knead the Dough: Transfer the dough ball to a clean surface and knead it vigorously for 10 minutes until it becomes smooth and elastic.
- Portion and Ferment: Divide the dough into individual dough balls and place them in an airtight container.
- Fermentation Process: Refrigerate the dough balls for 24 to 48 hours for slow fermentation to develop flavor, or leave them overnight at room temperature for quicker fermentation.
- Bring to Room Temperature Before Use: If refrigerated, remove the dough balls and bring them to room temperature for about an hour before shaping and baking your pizza.
Notes
- Tipo 00 flour is ideal for Neapolitan pizza dough due to its fine grind and high protein, but other 00 flours can be substituted.
- Long fermentation (24-48 hours) in the refrigerator develops better flavor and dough strength.
- Bringing the dough to room temperature before shaping ensures easier handling and better oven spring.
- Kneading time is important to develop gluten for elasticity, do not skip or shorten.
- Use olive oil to add moisture and improve dough extensibility.
Keywords: Neapolitan pizza dough, Italian pizza dough, pizza dough recipe, homemade pizza dough, Tipo 00 flour pizza dough
Find it online: https://recipeswithmia.com/neapolitan-pizza-dough-recipe/
