Introduction
As an avid pizza enthusiast, the quest for the perfect Neapolitan pizza dough recipe has been a journey. While pizza is enjoyed around the world in many wonderful forms and styles, there’s just something special about the simple elegance of Neapolitan pizza.
In this blog post, we unveil the secrets to crafting the perfect Neapolitan pizza dough. From selecting the finest ingredients to mastering the art of kneading and proofing, we guide you through each step.
With this recipe, you’ll be able to enjoy some of the best pizza in the world, straight from your own kitchen.
Essential Ingredients For Neapolitan Pizza Dough Recipe
To craft the quintessential Neapolitan pizza dough, each ingredient plays a crucial role:
- Bread Flour: Specifically, Italian-style “00” flour is preferred for its fine grind and high gluten content, yielding a smooth and elastic dough that bakes up with the classic Neapolitan texture—crisp on the outside and tender inside.
- Kosher Salt: It strengthens the gluten structure and enhances the flavor of the dough without the bitter taste that table salt might impart.
- Instant Yeast: A good quality instant yeast ensures a consistent rise, creating the airy pockets within the crust that are characteristic of Neapolitan pizza.
- Water: Temperature-controlled water binds the ingredients together. It is imperative to use the right type of water—ideally filtered or bottled.
Right Tools For Neapolitan Pizza Dough Success
Just as the quality of ingredients is critical, the right tools are equally important in creating an authentic Neapolitan pizza dough recipe. Here’s what you’ll need:
- Kitchen Scale: For accurate measurements of ingredients to maintain the perfect ratios.
- Mixing Bowl: A large bowl to mix and allow the dough to rise.
- Dough Scraper: To fold and divide dough with precision.
- Plastic Wrap or Damp Cloth: To cover the dough during the rising process.
- Refrigeration: A space in your refrigerator for the dough to slowly ferment.
- Quart-sized Deli Containers or Zipper-lock Freezer Bags: To store individual dough balls.
- Pizza Peel: For transferring the pizza to and from the oven.
- Pizza Stone or Steel: To replicate the high heat of a traditional Neapolitan oven for the perfect crust.
- Oven Thermometer: To ensure your oven reaches and maintains the necessary high temperature.
Gathering these tools before you begin will make the process of making Neapolitan pizza dough much more enjoyable and seamless.
How To Make Neapolitan Pizza Dough
Now that we have our ingredients and tools ready, let’s dive into the steps of crafting your Neapolitan pizza dough recipe to achieve that classic Neapolitan pizza experience at home.
Step 1: Measuring Your Ingredients
Begin by taking accurate measurements of your ingredients using a kitchen scale. Measure 20 ounces of bread flour, .4 ounces of kosher salt, and .3 ounces of instant yeast.
Accurately measuring out 13 ounces of water is crucial as well — temperature controlled for consistency.
Step 2: Mixing Ingredients
In a large mixing bowl, whisk together the bread flour, kosher salt, and instant yeast until they are well combined. Gradually add in the measured water.
Use your hands to mix until a homogenous dough begins to form. Continue until there are no dry patches of flour left at the bottom of the bowl.
Step 3: First Rise
Once the dough is formed, cover the bowl tightly with plastic wrap. Let the dough rise at room temperature. This initial rise should last between 8 to 12 hours, during which the dough should noticeably increase in volume.
Step 4: Balling the Dough
After the first rise, lightly dust a clean surface with flour and turn out the dough.
Divide it into four equal portions, shaping each into a round ball. Use a dough scraper to cut and handle the dough with precision if needed.
Step 5: Second Fermentation
Place each dough ball into its own quart-sized deli container or a zipper-lock freezer bag. This is to ensure the dough has enough room to rise without being constrained.
Transfer these to the refrigerator for a slow fermentation process. This can last for at least 2 days and up to 4 days for optimal flavor development.
Step 6: Final Proof
Before you plan to bake your pizza, remove the dough balls from the refrigerator. It is important to allow them to come to room temperature and rest for at least 2 hours before shaping.
Now, with your dough ready and your tools at hand, you’re all set to create an authentic Neapolitan pizza experience from your own home kitchen.
Techniques For Shaping Your Neapolitan Pizza Dough
Shaping your Neapolitan pizza dough is an art that requires a gentle touch and a bit of practice.
Using the pads of your fingers, start at the center and press the dough outwards while rotating it, leaving the edges slightly thicker to create the classic crust or “cornicione.”
Note: Avoid using a rolling pin as this can deflate the dough’s air pockets.
Once the base is formed, lift the dough onto your knuckles to gently stretch it out to the desired size. The key is to maintain an even thickness throughout while keeping the edges puffier.
Read more:
Variations Of Classic Neapolitan Pizza Dough
The adaptability of the Neapolitan pizza dough recipe allows for various interpretations that can suit different tastes and styles:
- Whole Wheat Neapolitan Dough
Introducing whole wheat flour in place of some of the bread flour adds a nutty flavor and a boost in fiber.
Start by substituting half of the “00” flour with whole wheat flour and adjust based on your preference for a denser dough.
- Gluten-Free Neapolitan Dough
For those with gluten sensitivities, there are now excellent gluten-free flour blends that can mimic the properties of traditional wheat flour. Look for blends that are specifically designed for pizza dough.
- Sourdough Neapolitan Dough
By using an active sourdough starter in place of instant yeast, you introduce a delightful tang and increase the long fermentation benefits. The natural fermentation also potentially makes the dough easier to digest.
- Vegan Neapolitan Dough
Vegan pizza enthusiasts can enjoy Neapolitan dough by ensuring the bread flour they use is not fortified with added vitamins or enzymes derived from animal sources.
- Herb-Infused Neapolitan Dough
Incorporating finely chopped fresh herbs such as basil, oregano, or rosemary into the flour mixture can elevate the flavor profile and complement your pizza toppings.
Some Tips For Neapolitan Pizza Dough Perfection
Consistency and attention to detail are key to achieving Neapolitan pizza dough perfection. Here are a few tips to help you along the way:
- Temperature Control: Ensure your water is at the ideal temperature—around 68 – 71°F for activating the yeast without degrading it.
- Minimal Handling: The less you handle the dough, the better. Overworking the dough can lead to a tough crust rather than the desirable light and airy texture.
- Precision: Use a kitchen scale for all ingredient measurements to maintain the proper ratios and achieve a consistent dough batch after batch.
- Timing: Allow the dough sufficient time at each stage of fermentation. Rushing this process can result in a lackluster flavor and texture.
- Quality Ingredients: Choose high-quality “00” flour, which has the right protein content and fineness for Neapolitan dough, and use fresh yeast if available.
- Oven Spring: To get that beautiful puff in the cornicione, make sure your pizza stone or steel is fully preheated – a cold baking surface will yield flat, dense results.
Conclusion
Crafting the perfect Neapolitan pizza dough recipe at home is a journey of passion and precision. By following the steps outlined, from ingredient selection to fermentation, you invite the essence of Naples into your kitchen.
With practice and attention to detail, you’ll master this time-honored tradition, and your pizzas will speak the universal language of homemade excellence.
Neapolitan Pizza Dough Recipe
Ingredients
- 4 cups 500g "00" bread flour (plus more for dusting)
- 1.5 teaspoons 8g kosher salt
- 1/2 teaspoon 2g instant yeast
- 1 1/3 cups 300g water, at 68-71°F
Instructions
- In a large mixing bowl, whisk together the bread flour, kosher salt, and instant yeast.
- Gradually add in the water, mixing with your hands until a uniform dough is established without dry patches.
- Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 8 to 12 hours.
- Turn out the dough onto a floured surface and divide it into four equal parts. Shape each into a ball.
- Place each ball into separate containers for a second fermentation in the refrigerator for 2 to 4 days.
- Before baking, remove the dough from the refrigerator and allow to come to room temperature for 2 hours.
- To shape the pizzas, press and stretch the dough by hand to form the base with a puffy cornicione. Avoid using a rolling pin.
- Preheat your oven with a pizza stone or steel at the highest temperature for at least one hour.
- Transfer the shaped dough onto the preheated stone or steel and add your preferred toppings.
- Bake in the oven until the crust is golden and the bottom has a slight char, typically for 1 to 2 minutes in a very hot oven.