Perfect Neapolitan Pizza Dough Recipe for Home Chefs

The aroma of freshly baked Neapolitan pizza dough wafts through the air, making your taste buds dance with anticipation. The soft, chewy crust, kissed by the warmth of a wood-fired oven, promises a flavor explosion that will transport you straight to the streets of Naples.

Picture yourself enjoying a slice while sipping on a glass of Chianti, surrounded by friends and laughter. Whether it’s a cozy family dinner or a lively pizza party, this Neapolitan pizza dough recipe will elevate any occasion into a delicious celebration.

Ingredients for Neapolitan Pizza Dough

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; it helps create that perfect chewy crust.

• Water: Lukewarm water activates the yeast; make sure it’s not too hot to avoid killing the yeast.

• Active Dry Yeast: This is what makes your dough rise and gives it that airy texture; always check expiration dates.

• Salt: A crucial ingredient that enhances flavor and strengthens gluten in the dough.

• Olive Oil: Adds richness and helps to keep the dough moist during fermentation.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Neapolitan Pizza Dough

Follow these simple steps to prepare this delicious dish:

Step 1: Activate the Yeast

In a small bowl, combine lukewarm water and active dry yeast. Let it sit for about five minutes until it becomes frothy. This means your yeast is alive and ready to work its magic!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together all-purpose flour and salt. This step ensures that the salt is evenly distributed throughout the flour.

Step 3: Combine Wet Ingredients

Pour the activated yeast mixture into the flour mixture along with olive oil. Stir until it forms a shaggy mass—this is where things get exciting!

Step 4: Knead the Dough

Transfer your dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. It’s like giving your dough a mini workout—no gym membership required!

Step 5: First Rise

Place your kneaded dough in a lightly oiled bowl and cover it with plastic wrap or a damp cloth. Allow it to rise in a warm place for about one hour or until doubled in size.

Step 6: Shape into Balls

Once risen, punch down the dough (yes, take out any frustrations!) and divide it into smaller portions—about three balls should do. Let them rest for another half hour before rolling out.

Transfer to plates and top with your favorite sauces or toppings for an unforgettable pizza night!

Perfecting the Cooking Process

Start by mixing your ingredients gently to avoid lumps. Once combined, knead the dough until smooth. Allow it to rise in a warm place before shaping your pizzas. Preheat your oven while the dough rises for optimal baking results.

Add Your Touch

Feel free to experiment with different types of flour, like whole wheat or semolina, for unique flavors. You can add herbs like oregano or basil directly to the dough for an extra kick. Don’t hesitate to throw in some garlic powder either!

Storing & Reheating

To store your Neapolitan Pizza Dough, wrap it tightly in plastic wrap and keep it in the refrigerator for up to three days. When reheating, let it come to room temperature before rolling out again for best results.

Some of my best memories are of pizza nights with friends where we all made our own pies. The laughter and friendly competition over who could create the best topping combination was truly unforgettable!

FAQs :

What is Neapolitan Pizza Dough made of?

Neapolitan Pizza Dough consists of just four key ingredients: flour, water, salt, and yeast. The flour used is typically high in protein, often Caputo 00 flour, which gives the dough its unique texture. Water must be at room temperature to facilitate yeast activation. Salt enhances flavor and strengthens gluten formation in the dough. This simple combination allows for a chewy yet airy crust that defines authentic Neapolitan pizza.

How long should I let Neapolitan Pizza Dough rise?

For optimal results, Neapolitan Pizza Dough should rise for at least 8 to 24 hours at room temperature. A longer fermentation period develops deeper flavors and improves the texture of the dough. You can also refrigerate the dough for up to three days to slow down fermentation. Just remember to bring it back to room temperature before shaping your pizzas to ensure good elasticity.

Can I use all-purpose flour instead of Caputo 00 flour for Neapolitan Pizza Dough?

While you can use all-purpose flour for Neapolitan Pizza Dough, the results may not be as authentic as those made with Caputo 00 flour. The latter provides a fine texture and higher protein content, contributing to better chewiness and structure. If you only have all-purpose flour available, try mixing it with bread flour to achieve a closer consistency to traditional Neapolitan dough.

How do I know when my Neapolitan Pizza Dough is ready?

You can tell if your Neapolitan Pizza Dough is ready by performing the “poke test.” Gently poke the surface of the dough with your finger; if it springs back slowly but leaves a slight indent, it’s ready for shaping. Additionally, observe that the dough has roughly doubled in size and appears slightly puffy. These signs indicate proper fermentation and readiness for baking.

Conclusion for Neapolitan Pizza Dough :

In summary, mastering Neapolitan Pizza Dough involves understanding its simple yet essential ingredients: high-protein flour, water, salt, and yeast. Allowing adequate rising time is crucial for developing flavor and texture. While Caputo 00 flour is recommended for authenticity, alternatives like all-purpose flour can work in a pinch. Always ensure your dough passes the poke test before shaping it into delicious pizzas that capture the essence of Naples. Enjoy your homemade pizza journey!

Print

Delicious Neapolitan Pizza Dough

Print Recipe

Pin Recipe

Experience the authentic taste of Italy with this simple Neapolitan pizza dough recipe. With a soft, chewy crust and rich flavor, each bite will transport you to the bustling streets of Naples. Whether you’re hosting a family dinner or a lively pizza night with friends, this versatile dough is perfect for any occasion. Get ready to impress your loved ones with homemade pizzas that capture the essence of Italian cuisine.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: Varies based on pizza toppings
• Total Time: 37 minute
• Yield: Makes enough dough for three medium pizzas (serves approximately 6 people).
• Category: Main
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 3 ½ cups all-purpose flour (420g)
• 1 ½ cups lukewarm water (360ml)
• 2 tsp active dry yeast (6g)
• 2 tsp salt (12g)
• 2 tbsp olive oil (30ml)

Instructions

1. Activate the yeast by combining lukewarm water and active dry yeast in a small bowl. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together all-purpose flour and salt.
3. Pour the activated yeast mixture and olive oil into the flour mixture, stirring until it forms a shaggy mass.
4. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Punch down the risen dough, divide into three equal portions, and let them rest for another 30 minutes before shaping.

Nutrition

• Serving Size: Approximately 140g
• Calories: 360
• Sugar: 0g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 0mg

Keywords: - For enhanced flavor, try adding dried herbs like oregano or basil to the flour mixture. - If you prefer whole wheat or semolina flour, feel free to substitute part of the all-purpose flour for unique tastes. - Store any leftover dough tightly wrapped in plastic wrap in the refrigerator for up to three days.