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
Scale
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.
