Neapolitan Pizza Dough

There’s something magical about the smell of pizza dough baking in the oven, especially when it’s Neapolitan-style—crispy, chewy, and perfectly charred. If you’ve ever had authentic Neapolitan pizza in Italy, you know it’s an unforgettable experience. Well, good news: you can recreate that same deliciousness at home with this simple and easy Neapolitan pizza dough recipe. The dough is soft, slightly elastic, and has that perfect balance of crispy outside and chewy inside. Trust me, once you try it, you won’t want to go back to store-bought dough!

This recipe is all about simplicity. With just a few basic ingredients, you’ll get a dough that’s perfectly thin and airy, ideal for a true Neapolitan pizza. Whether you top it with traditional tomato sauce and mozzarella or get creative with your toppings, this dough is the foundation for an unforgettable pizza night.

Why You’ll Love Neapolitan Pizza Dough

Authentic Flavor

This dough is as close as you can get to the traditional Neapolitan pizza experience without hopping on a plane to Italy. The ingredients and techniques give it that authentic, rich flavor.

Simple Ingredients

You don’t need a pantry full of special ingredients. With just flour, yeast, salt, water, and a little olive oil, you’re good to go. It’s an easy, straightforward recipe.

Quick and Easy to Make

While it requires a little patience for the dough to rise, the actual process is incredibly simple. Plus, you don’t need any fancy equipment—just your hands and a little time.

Perfectly Crispy and Chewy

Neapolitan pizza dough strikes the perfect balance: crisp on the outside and tender on the inside. It’s light, airy, and a joy to eat.

Versatile

You can use this dough for all your pizza creations, from classic Margherita to adventurous toppings. It’s a great base for any pizza lover.

Ingredients

Here’s what you’ll need to make your Neapolitan Pizza Dough:

For the Dough:

• All-purpose flour (or “00” pizza flour, if you can find it)
• Active dry yeast (or instant yeast)
• Warm water (about 100°F / 38°C)
• Salt
• Olive oil (optional, for extra tenderness)
• Sugar (just a pinch, to help activate the yeast)

Instructions

Making Neapolitan pizza dough is simpler than you might think. Let’s dive in!

Step 1: Activate the Yeast

In a small bowl, combine the warm water with the yeast and a pinch of sugar. Stir gently and let it sit for about 5-10 minutes. The yeast should start to foam and bubble. This means it’s ready to work its magic in the dough!

Step 2: Mix the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture. If you’re using olive oil, add it here as well. Stir everything together until it forms a rough dough.

Step 3: Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. You want to work out the air bubbles and develop that perfect texture. If the dough feels too sticky, sprinkle a little more flour on your hands or the surface.

Step 4: Let the Dough Rise

Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise for about 1-1.5 hours, or until it has doubled in size. This is when the dough works its magic and becomes light and airy.

Step 5: Punch Down the Dough

Once the dough has risen, punch it down gently to release any air bubbles. Then, divide it into two equal portions for two medium-sized pizzas (or keep it whole for a large pizza). Shape each portion into a ball and let it rest for 15-20 minutes so it’s easier to roll out.

Step 6: Roll Out the Dough

On a floured surface, roll each dough ball into a thin, round pizza base. The beauty of Neapolitan pizza dough is that it’s naturally thin and flexible, so don’t worry if it’s not perfectly round. You can use your hands to stretch the dough gently, too!

Step 7: Top and Bake

Now comes the fun part—topping your pizza! Add your favorite sauce, cheese, and toppings. Bake the pizza at 475°F (245°C) on a pizza stone or baking sheet for about 10-12 minutes, or until the crust is golden and crispy with a slight char.

Nutrition Facts

Serving Size: 1 pizza dough (about 1/2 of the dough recipe)
Calories per serving: 180
Total Fat: 2g
Saturated Fat: 0g
Sodium: 280mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 1g
Protein: 5g

Preparation Time

Prep Time: 10 minutes
Rest Time: 1 hour 30 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour 50 minutes

How to Serve Neapolitan Pizza Dough

Once you’ve made the dough, it’s time to get creative! Here are a few serving suggestions:

Classic Margherita

Top your dough with tomato sauce, fresh mozzarella, and a few basil leaves. Drizzle with a little olive oil before baking. Simple, fresh, and delicious.

Veggie Delight

Top with a mix of your favorite vegetables, such as bell peppers, onions, mushrooms, and zucchini. Add a sprinkle of cheese and a drizzle of balsamic glaze once it comes out of the oven.

Pepperoni Perfection

If you love classic pizza, you can never go wrong with tomato sauce, mozzarella, and a generous amount of pepperoni. A sprinkle of oregano adds an extra layer of flavor.

Seafood Lover’s Dream

For a more adventurous topping, try adding shrimp, scallops, and fresh herbs like parsley and basil to create a seafood pizza.

Additional Tips

Use High-Quality Flour

For the best texture and flavor, use 00 pizza flour (the type used in Italy for Neapolitan pizzas). If that’s not available, all-purpose flour works just fine!

Don’t Skip the Resting Time

Letting the dough rest after you punch it down and divide it helps develop a lighter, fluffier crust. Don’t rush this step—it’s worth it!

Use a Pizza Stone

If you have a pizza stone, use it for baking the pizza. It helps achieve that authentic crispy bottom. Preheat the stone in the oven to 475°F before placing the dough on it.

Make the Dough Ahead

If you prefer to prep ahead of time, you can make the dough in advance. After the first rise, cover the dough tightly with plastic wrap and refrigerate it for up to 24 hours. Let it come to room temperature before shaping.

FAQ Section

Q1: Can I make Neapolitan pizza dough ahead of time?

A1: Yes! You can make the dough a day in advance. Just let it rise, punch it down, and then store it in the fridge. Let it come to room temperature before rolling it out.

Q2: Can I freeze the dough?

A2: Absolutely! Once the dough has risen, divide it into balls, wrap them tightly in plastic wrap, and store in the freezer. When you’re ready to use it, just let it thaw in the fridge overnight.

Q3: Can I use whole wheat flour instead of all-purpose flour?

A3: You can, but whole wheat flour will result in a denser dough. For the classic Neapolitan dough texture, all-purpose flour or 00 flour is best.

Q4: How do I know when the dough has risen enough?

A4: The dough is ready when it has doubled in size. You can also give it a gentle poke; if the indentation stays, it’s ready to punch down.

Q5: Can I use instant yeast instead of active dry yeast?

A5: Yes, you can use instant yeast. It’s a bit faster and doesn’t need to be proofed in water, so you can add it directly to the flour and mix with the rest of the ingredients.

Q6: Can I make the dough without a stand mixer?

A6: Definitely! You can mix and knead the dough by hand. It will take a little more effort, but the end result will be just as delicious.

Q7: How do I stretch the dough without it tearing?

A7: Be gentle when stretching the dough and let it rest if it’s resistant. Use your hands to pull the dough out from the center, and don’t force it—let gravity help!

Q8: Can I make this dough gluten-free?

A8: While the recipe is designed for traditional pizza dough, you can try a gluten-free flour blend, though the texture may differ slightly.

Q9: Should I oil the pizza dough before baking?

A9: You don’t need to oil the dough before baking, but a light drizzle of olive oil on top of the pizza once it’s assembled can give it a beautiful finish.

Q10: Can I make a thick crust with this dough?

A10: For traditional Neapolitan pizza, the dough is thin and crispy. If you prefer a thicker crust, you can simply shape the dough into a smaller pizza, making the edges a bit higher for a thicker base.

Conclusion

Neapolitan pizza dough is the heart and soul of a great pizza. With its simple ingredients and minimal effort, you can enjoy an authentic, delicious pizza right in your own kitchen. Whether you’re topping it with traditional ingredients or going wild with creative combos, this dough is the perfect base for your pizza adventures. Enjoy every bite of crispy, chewy goodness!

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