If you’ve ever dreamed of mastering the art of authentic Italian pizza at home, this Neapolitan Pizza Dough Recipe is your golden ticket. Crafted with simple, pure ingredients, it strikes the perfect balance between chewy and tender, giving you that signature puffy crust with just the right hint of crunch. Whether you’re a pizza novice or a seasoned dough-slinger, this recipe promises to become your go-to foundation for crafting memorable, mouthwatering pies loaded with your favorite toppings.
Ingredients You’ll Need
Sometimes the best recipes are those with a handful of simple, quality ingredients that combine to create magic. Each one here plays a crucial role in shaping the flavor, texture, and elasticity of your Neapolitan Pizza Dough Recipe.
- 665g Type 00 flour: This finely milled Italian flour is essential for achieving that light, airy texture and tender crumb typical of Neapolitan crusts.
- 450g cool water (73º F): The water’s temperature helps activate the yeast gently, promoting a slow ferment and developing deep flavor in the dough.
- 18g kosher salt: Adds flavor while also strengthening the gluten network in the dough for a perfect chew.
- 1/8 tsp instant yeast: Just enough yeast to give the dough a slow, natural rise without overpowering the delicate balance of taste and texture.
How to Make Neapolitan Pizza Dough Recipe
Step 1: The Night Before – Mix and Rest
Start by combining the Type 00 flour, cool water, instant yeast, and kosher salt in a large bowl. Use your hands or a spoon to mix until everything is uniformly hydrated. Let the dough rest for 30 minutes; this “autolyse” phase allows the flour to absorb the water fully, making the dough easier to stretch later and developing better flavor.
Step 2: Build Strength with Folds
After the initial rest, perform gentle folds within the bowl to strengthen the gluten network. This technique traps air and helps create that perfect chewy texture we all love in Neapolitan pizza crust. Once folded, cover the bowl and let the dough rise slowly overnight at room temperature. This long, slow ferment is the heart of the Neapolitan Pizza Dough Recipe, unlocking subtle complex flavors and an airy texture.
Step 3: Divide and Chill
The following morning, turn the risen dough out onto a lightly floured surface and divide it evenly into four portions. Shape each into smooth, tight balls by tucking the edges underneath. Place the dough balls into a container or tray, cover them, and refrigerate for at least 2 hours or up to 5 days. This chilling step relaxes the gluten, making the dough easier to stretch and enhancing flavor even further.
Step 4: Shape and Bake
When you’re ready to make pizza, bring your dough balls to room temperature. This may take around 1 to 2 hours. Once warm, gently stretch each dough ball into a thin, round pizza base with your hands, preserving the airy crust edges. Preheat your oven as hot as it can go—ideally 500°F or more. Add your favorite Neapolitan-style toppings and bake for 7–9 minutes until the crust is beautifully blistered and the cheese melts with golden spots.
How to Serve Neapolitan Pizza Dough Recipe
Garnishes
To elevate your pizza experience, go for fresh basil leaves, a drizzle of extra virgin olive oil, or a sprinkle of grated Parmesan just as it comes out of the oven. These simple touches add vibrant aroma and extra layers of flavor that complement the delicate dough perfectly.
Side Dishes
Neapolitan pizza pairs wonderfully with light, refreshing sides like a crisp arugula salad with lemon vinaigrette or a bowl of marinated olives. These help balance the richness of the cheese and dough, keeping your dinner bright and satisfying.
Creative Ways to Present
Try slicing your pizza into rustic wedges and serving on a wooden board for a cozy, inviting vibe. Or go family-style with a variety of toppings spread across multiple small pies, so everyone can pick their own favorite slice. Either way, the Neapolitan Pizza Dough Recipe acts as the perfect canvas for your culinary creativity.
Make Ahead and Storage
Storing Leftovers
If you have leftover dough, keep it tightly wrapped in plastic or sealed in an airtight container in the refrigerator for up to 5 days. This allows the flavors to continue developing slowly while keeping the dough fresh for your next pizza night.
Freezing
Want to prep in advance? Dough balls freeze beautifully. Wrap each one individually in plastic wrap and place them in a freezer-safe bag. When ready to use, thaw overnight in the fridge and allow to come to room temperature before stretching and baking.
Reheating
For baked leftovers, reheat slices in a hot skillet or under the broiler to revive the crispness of the crust. Avoid microwaving, as it tends to make the crust soggy, dulling the delicious texture you worked so hard to achieve with this Neapolitan Pizza Dough Recipe.
FAQs
Why is Type 00 flour important for this Neapolitan Pizza Dough Recipe?
Type 00 flour is finely milled and has a moderate protein content that provides the ideal balance of strength and tenderness, producing the classic light and airy texture of Neapolitan pizza crust.
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate it in warm water first and possibly adjust the quantity slightly. Instant yeast is preferred as it mixes directly into the dry ingredients for ease and consistent results.
How long should I let the dough rest before shaping?
Ideally, after dividing and refrigerating, let the dough come to room temperature for about 1 to 2 hours before stretching. This relaxes the gluten for easier handling and better shape retention.
What oven temperature is best for baking Neapolitan pizza?
The hotter, the better! Aim for 500°F or higher if your oven allows. A hot oven replicates the intense heat of a wood-fired pizza oven, yielding a beautifully blistered crust in a short bake time.
Is it necessary to do the folds after mixing?
While not absolutely required, folding after the initial mix builds gluten strength without intense kneading. This step greatly improves the texture and structure of the dough in the Neapolitan Pizza Dough Recipe.
Final Thoughts
There is something truly special about making pizza dough from scratch, especially with a recipe as authentic and satisfying as this Neapolitan Pizza Dough Recipe. With patience and simple ingredients, you can bring the heart of Naples into your kitchen, crafting pizzas that will have everyone asking for seconds. So grab your mixing bowl and give it a try—you might just discover your new favorite way to enjoy pizza night.
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Neapolitan Pizza Dough Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 9 hours 25 minutes
- Yield: 4 servings
- Category: Bread/Dough
- Method: Baking
- Cuisine: Italian
Description
This Neapolitan Pizza Dough recipe yields a traditional, soft, and airy crust characteristic of authentic Italian pizza. Using Type 00 flour and a slow fermentation process, the dough develops excellent flavor and texture, perfect for crafting your favorite pizza toppings at home.
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 bowl, combine the Type 00 flour, cool water, instant yeast, and kosher salt. Mix until a shaggy dough forms. Let the dough rest for 30 minutes to hydrate the flour fully.
- Strengthening Folds: After the initial rest, perform a series of strength-building folds to develop gluten structure. Fold the dough over itself several times, then cover and allow it to rise slowly overnight in a cool place.
- The Next Morning: Divide the dough into four equal portions. Shape each portion gently into a round ball. Place the dough balls in the refrigerator to rest and mature for at least 2 hours, and up to 5 days for deeper flavor development.
- Preparing to Make Pizza: Remove the dough balls from the refrigerator and allow them to come to room temperature before shaping. Preheat your oven to the highest temperature possible for an ideal crisp crust, typically 475–500ºF (245–260ºC).
- Shaping and Baking: Shape the dough balls into pizza bases by stretching gently by hand or rolling lightly without deflating the dough. Add your choice of toppings. Bake the pizzas on a preheated pizza stone or baking tray until the crust is golden and crisp, typically 7-10 minutes.
Notes
- Using Type 00 flour is essential for achieving the authentic light and tender Neapolitan crust.
- Maintaining water temperature at around 73ºF helps control fermentation speed.
- Slow fermentation overnight enhances dough flavor and texture.
- Dough can be refrigerated for up to 5 days, allowing flexibility in meal planning.
- Preheating the oven thoroughly ensures optimal crust texture.
- For best results, bake on a pizza stone or steel to simulate a traditional pizza oven.
