why make this recipe

Making Neapolitan pizza dough at home gives you the chance to enjoy authentic flavors and textures. This simple recipe uses just a few ingredients to create a dough that is chewy on the inside and crispy on the outside—just like in Italy. Plus, making it yourself can be a fun and rewarding experience!

how to make Neapolitan Pizza Dough

Ingredients:

• 665 g 00 flour
• 1/8 tsp Instant yeast
• 1 tbsp Kosher salt
• 450 g Water

Directions:

1. In a large bowl, mix the 00 flour, instant yeast, and kosher salt together.
2. Slowly add the water into the dry ingredients, mixing until it forms a dough.
3. Cover the bowl with plastic wrap or a damp cloth and let it sit overnight.
4. The next morning, gently divide the dough into equal portions.
5. Allow the divided dough to rest for 2-3 hours before using.
6. Your dough is now ready to be shaped and baked into delicious pizzas!

how to serve Neapolitan Pizza Dough

Once your Neapolitan pizza dough is ready, shape it into a pizza base. Top it with your favorite sauce, cheese, and toppings. Bake in a preheated oven at a high temperature (ideally around 475°F or 250°C) until the crust is golden brown. Serve hot and enjoy each slice!

how to store Neapolitan Pizza Dough

If you have leftover dough, you can store it in the fridge. Wrap the dough tightly in plastic wrap or place it in an airtight container. It can last up to 3 days in the fridge. For longer storage, you can freeze the dough. Just make sure to wrap it well and use it within 3 months for the best quality.

tips to make Neapolitan Pizza Dough

• Use high-quality 00 flour for the best results.
• Ensure your water is at room temperature for better activation of the yeast.
• Be mindful not to over-knead or over-handle the dough; this can make it tough.
• If you prefer a quicker process, you can adjust the yeast amount but keep in mind this may change the flavor.

variation

You can experiment with adding herbs or spices to the dough for added flavor. Some people enjoy mixing in a bit of olive oil for a softer texture, though traditional Neapolitan pizza dough does not include it.

FAQs

1. Can I use all-purpose flour instead of 00 flour?
Yes, you can use all-purpose flour, but the texture will be slightly different. 00 flour is finer and helps create a chewier crust.

2. How long should I let the dough rest?
After dividing the dough, a rest period of 2-3 hours is ideal. This allows the dough to rise and become easier to shape.

3. What is the best temperature to bake Neapolitan pizza?
The best temperature is around 475°F (250°C). A hot oven helps create a crispy crust and perfectly cooked toppings.

4. Can I make the dough in advance?
Yes, you can prepare the dough a day ahead. Just store it in the fridge after mixing and let it rest overnight.

5. Is it necessary to use a pizza stone?
While not necessary, using a pizza stone can help achieve a crispy crust. Preheat the stone in the oven before placing the pizza on it for best results.