Neapolitan Pizza Dough

Introduction

Neapolitan pizza dough is the cornerstone of a classic Italian pizza. Known for its airy, chewy crust, this dough is simple to make and requires minimal ingredients. With a bit of patience and the right technique, you can create an authentic pizza experience at home.

Ingredients

665g Type 00 flour (about 4 1/2 cups packed)
450g cool water (73º F)
18g kosher salt (about 2 1/2 tbsp)
1/8 tsp instant yeast

Directions

The Night Before:

1. Mix the Dough:
   In a large bowl, combine the flour, water, yeast, and salt. Stir until loosely mixed. Use wet hands to pinch and mix further, ensuring everything is evenly combined. The dough will look rough—this is normal. Cover and let it rest for 30 minutes.
2. Strengthen the Dough:
   After resting, perform a series of folds. With wet hands, tuck your fingers under one side of the dough, pull it up, and fold it over itself. Repeat this process around the dough 4-6 times. Cover and let it rest for another 30 minutes. Repeat the fold one more time, then invert the dough (seam side down). Cover and leave it to rise overnight at room temperature (approximately 12 hours).

The Next Morning:

3. Divide the Dough:
   Flour a surface and turn the dough out onto it. Divide the dough into 4 equal portions (each about 275g). Form each portion into a ball by pulling the edges up and pinching the seams closed. Place the dough balls seam-side down in oiled containers, cover, and refrigerate for 2 hours or up to 5 days.

When Ready to Make Pizza:

4. Prepare the Dough:
   Remove the dough from the fridge 2 hours before baking to let it come to room temperature. Generously flour your work surface and gently place a dough ball onto it. Press the center outward while keeping the edges thicker. Continue pressing and stretching until the dough reaches a 12-inch diameter.
5. Preheat the Oven:
   Preheat your pizza oven to the highest heat or set a conventional oven to 500°F with a pizza stone inside. Allow the pizza stone to heat for at least 30 minutes.
6. Top and Bake:
   Place the dough on a floured pizza peel. Top with your favorite ingredients, such as tomato sauce, mozzarella, and fresh basil. Slide the pizza onto the preheated stone. Bake for 60-90 seconds in a pizza oven or 6-8 minutes in a conventional oven, turning the pizza every 20-30 seconds for even cooking.

Servings and Timing

This recipe yields 4 pizza bases and takes approximately 13 hours to prepare, including overnight resting and rising.

Variations

• Herbed Dough: Add dried herbs like oregano or basil into the flour for added flavor.
• Whole Wheat Option: Substitute part of the Type 00 flour with whole wheat flour for a healthier twist.
• Thin Crust: Roll the dough thinner for a crispier crust.

Storage/Reheating

• Storage: Refrigerate the dough balls in oiled containers for up to 5 days.
• Reheating: Bake leftover pizza in a hot oven (around 350°F) for about 10 minutes to restore crispness.

10 FAQs

1. What is Type 00 flour?
   Type 00 flour is a finely milled Italian flour with high protein content, perfect for pizza dough.
2. Can I use all-purpose flour instead?
   Yes, but the texture may not be as authentic or chewy.
3. How do I know when the dough is ready?
   The dough should have doubled in size and feel airy and soft.
4. Can I freeze the dough?
   Yes, you can freeze the formed balls of dough. Thaw in the refrigerator before use.
5. What if I don’t have a pizza stone?
   You can use a baking sheet turned upside down, though results may vary.
6. How long should I bake the pizza?
   Bake for 60-90 seconds in a pizza oven or 6-8 minutes in a conventional oven.
7. Can I use active dry yeast instead of instant?
   Yes, but you’ll need to dissolve it in water first.
8. What toppings work best with Neapolitan pizza?
   Classic toppings include fresh mozzarella, San Marzano tomatoes, fresh basil, and olive oil.
9. How can I achieve a bubbly crust?
   Ensure your oven is adequately preheated and use high heat for baking.
10. What’s the best way to stretch the dough?
    Use your hands to gently press and stretch the dough, being careful not to deflate the edges.

Conclusion

Making Neapolitan pizza dough at home is a rewarding process that brings a taste of Italy to your kitchen. With practice, you’ll achieve that perfect, bubbly crust that’s the hallmark of traditional Neapolitan pizza. Enjoy experimenting with your favorite toppings and savoring your delicious homemade creations!

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