Neapolitan Pizza Dough Recipe Like a Pizza Chef

Neapolitan pizza is a traditional Italian dish that has gained worldwide popularity for its delicious flavors and unique characteristics, often featuring a homemade pizza touch. With a rich history dating back to the 18th century, Neapolitan pizza has become an iconic symbol of Italian cuisine. The birthplace of this delectable dish is Naples, Italy, where it was first created by local pizzaiolos using simple ingredients and traditional techniques.

Neapolitan pizza is known for its thin and soft crust, achieved through a specific dough-making process. The dough is hand-stretched and topped with fresh ingredients before being baked in a wood-fired oven at high temperatures. This results in a pizza with a slightly charred crust with a soft and chewy texture, complemented by the vibrant flavors of the toppings.

Key Takeaways

Neapolitan pizza is a traditional Italian pizza that originated in Naples.

Good pizza dough is crucial for making a delicious Neapolitan pizza.
The critical ingredients for Neapolitan pizza dough are flour, water, salt, and yeast.
Letting the dough rest and rise is essential for perfect texture.

Baking the pizza at a high temperature for a short time is the key to a crispy crust and perfectly melted toppings.

The Importance of Good Pizza Dough

The dough is crucial in determining the final product’s taste and texture when making Neapolitan pizza. A well-made dough will result in an authentic Neapolitan-style pizza experience that cannot be replicated with store-bought or pre-made dough.

The unique characteristic of Neapolitan pizza dough lies in its simplicity. It has four essential ingredients: flour, water, salt, and yeast. However, it’s not just about having these ingredients; it’s about how they are combined and handled during preparation.

Ingredients for Neapolitan Pizza Dough

Flour: The type of flour used for making Neapolitan pizza dough is crucial as it affects the texture and flavor of the crust. “00” flour or Tipo 00 flour is commonly used due to its fine grind and low protein content, resulting in a softer crust.

Water: Water acts as an essential component for activating yeast fermentation while hydrating the gluten proteins present in flour.
Salt: Salt not only enhances the flavor of the dough but also helps regulate yeast activity and gluten development.
Yeast: Yeast leavens the dough, creating air pockets that give Neapolitan pizza its characteristic lightness.

Step-by-Step Instructions for Making the Dough

Mike’s Authentic Neapolitan Pizza Dough Recipe:

Ingredients:

1 kg (35 oz) Tipo 00 pizza flour (This flour is essential for Neapolitan pizza due to its finer grind and higher gluten content, making it the preferred pizza flour for professionals, creating a light and airy crust)
600 ml (20 oz) room-temperature water
30 g (1 oz) fine sea salt

1 g (1/4 tsp) fresh yeast (Active dry yeast can be substituted, but fresh yeast is preferred)

Instructions:

Dissolve the yeast: Mix a small amount of water (about 50ml) with the yeast in a large bowl. Let it sit for 5-10 minutes until foamy and activated.
Combine dry ingredients: Add the flour and salt to the bowl with the activated yeast.

Incorporate water: Gradually add the remaining water to the dry ingredients, mixing with your hand until a shaggy dough forms.
Knead the dough: Turn the dough onto a lightly floured surface and knead for 10-15 minutes. The dough should become smooth and elastic but still slightly sticky, perfect for achieving that world-champion pizza crust texture. Add more flour a little at a time if needed, but avoid over-kneading.
First rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise at room temperature for 20-24 hours.

Second rise: a critical phase in the pizza-making process, especially for achieving that perfect homemade pizza dough texture. Divide the dough into 2-3 equal balls. Shape each ball into a tight ball using the pinching and folding method. Place the balls in lightly oiled containers, cover them, and refrigerate them for at least 24 to 72 hours.
Prepare for baking: About 2 hours before baking, remove the dough balls from the fridge and let them come to room temperature.
Preheat your oven: Preheat your oven to the highest temperature it can reach (ideally 500°F or higher), with a pizza stone or steel on the bottom shelf for at least 30 minutes, a crucial step in Neapolitan pizza recipe preparation.

Stretch and bake: On a lightly floured surface, gently stretch each dough ball into a thin, round pizza base using your fingertips. Avoid using a rolling pin, as it can crush the air bubbles. Transfer the pizza base to your preheated pizza stone or steel and bake for 60-90 seconds, or until the crust is golden brown and slightly charred in spots, characteristic of an expertly cooked Neapolitan pizza crust.
Add toppings and finish: Remove the pizza from the oven and add your desired Neapolitan toppings (traditionally tomato sauce, mozzarella cheese, fresh basil, and olive oil). Bake for 30-60 seconds or until the cheese is melted and bubbly.

Tips:

Use high-quality ingredients, especially the Tipo 00 flour.

Don’t over-knead the dough, as this can make it tough.
Be patient with the long rise times – they are essential for developing flavor and airiness in the crust.
Practice your stretching technique – it takes some time to master.

Use a pizza stone or steel for the best results, as it conducts heat efficiently for a crispy crust.

Remember, achieving authentic Neapolitan pizza takes practice and the right tools. But with patience and attention to pizza-making details, you can create a delicious homemade pizza experience right at home!

Letting The Dough Rest and Rise

After kneading, it’s crucial to let the dough rest and rise before shaping it into a pizza base. This resting period allows yeast to ferment, producing carbon dioxide gas that creates air pockets in the dough, resulting in a light and airy crust.

The duration of resting time can vary depending on factors such as room temperature and yeast activity. Generally, letting the dough rest for 1-2 hours at room temperature is sufficient for achieving optimal results. However, if you have more time, you can refrigerate the dough overnight for a slow fermentation process that enhances flavor development.

To determine if your Neapolitan pizza dough with dry yeast has risen enough during resting time, gently press your finger into its surface. It can be shaped into a pizza base if it springs back slowly or leaves an indentation without fully bouncing back.

Preparing The Pizza Toppings

While Neapolitan pizza is known for its simplicity when it comes to toppings less is more approach should be followed here too! Fresh ingredients are key to achieving authentic flavors that complement the delicate crust perfectly.

When choosing toppings for Neapolitan pizza, opt for high-quality ingredients such as San Marzano tomatoes (known for their sweet flavor), fresh mozzarella cheese (preferably buffalo mozzarella), basil leaves (for added freshness), extra virgin olive oil (to enhance flavors), and salt.

It’s important not to overload your pizza with too many toppings as this can weigh down the delicate crust and affect its texture during baking. Keep it simple yet flavorful by using just a few well-chosen ingredients that highlight each other’s flavors harmoniously.

Assembling The Pizza

Once your dough has rested and risen, it’s time to shape it into a pizza base and assemble the toppings. Start by lightly flouring your work surface and gently stretching the dough with your hands or a rolling pin. Aim for a thin, round shape while leaving the edges slightly thicker to create a world champion pizza crust.

Transfer the stretched dough onto a pizza peel or baking sheet lined with parchment paper. Spread a thin layer of San Marzano tomato sauce over the base, leaving some space around the edges for the crust. Add slices of fresh mozzarella cheese evenly across the sauce, followed by torn basil leaves.

Baking The Pizza To Perfection

To achieve that authentic Neapolitan pizza experience at home, high temperatures are essential during baking. Preheat your oven to its highest temperature setting (usually around 500-550°F/260-290°C) for at least 30 minutes before baking.

If you have access to one, using a pizza stone is highly recommended as it helps distribute heat evenly and mimics the effect of traditional wood-fired ovens. Place your pizza stone in the oven during preheating so that it becomes hot before placing your assembled pizza on top.

Carefully slide your assembled pizza onto the preheated stone or directly onto an inverted baking sheet if you don’t have a stone. Bake for approximately 8-10 minutes or until you achieve desired browning on both crust and toppings.

Serving And Enjoying Your Neapolitan Pizza

Once baked to perfection, remove your Neapolitan pizza from the oven and let it cool slightly before cutting into slices using a sharp knife or pizza cutter. Serve immediately while still warm to fully enjoy its flavors and textures.

Neapolitan pizzas pair exceptionally well with Italian wines such as Chianti Classico or Barbera d’Asti due to their acidity that complements tomato-based dishes perfectly. If you prefer beer instead, opt for light and crisp varieties such as Pilsners or Pale Ales that won’t overpower the delicate flavors of the pizza.

Conclusion And Final Thoughts On The Recipe

In conclusion, making Neapolitan pizza at home is a rewarding experience that allows you to savor the authentic flavors of this iconic Italian dish. By following the step-by-step instructions for making the dough, choosing high-quality ingredients for toppings, and baking at high temperatures, you can achieve a pizza that rivals those served in traditional pizzerias.

Remember to take your time when preparing the neapolitan pizza dough with dry yeast and allow it to rest and rise adequately for optimal results. Experiment with different toppings and find combinations that suit your taste preferences. With practice and the right neapolitan pizza recipe, you’ll become a master pizzaiolo in no time!

So why not gather your loved ones or invite friends over for a Neapolitan style pizza night? It’s an enjoyable way to bond over delicious food while creating lasting memories. Don’t be afraid to get creative with toppings or even host a friendly competition to see who can make the best Neapolitan pizza. Embrace this culinary adventure and let your taste buds transport you straight to Naples!

FAQs

What is Neapolitan pizza dough?

Neapolitan pizza dough is a type of pizza dough that originated in Naples, Italy. It is made with simple ingredients such as flour, water, yeast, and salt, and is known for its soft, chewy texture and slightly charred crust.

What makes this Neapolitan pizza dough recipe special?

This Neapolitan pizza dough recipe is special because it uses a combination of all-purpose flour and bread flour, which gives the dough a perfect balance of chewiness and tenderness. It also includes a small amount of sugar, which helps to activate the yeast and create a flavorful crust.

What ingredients do I need to make this Neapolitan pizza dough?

To make this Neapolitan pizza dough, you will need all-purpose flour, bread flour, active dry yeast, sugar, salt, and water.

How long does it take to make this Neapolitan pizza dough?

This Neapolitan pizza dough recipe requires about 2 hours of rising time, plus an additional 10-15 minutes of prep time.

Can I make this Neapolitan pizza dough ahead of time?

Yes, you can make this Neapolitan pizza dough ahead of time and store it in the refrigerator for up to 3 days. Just be sure to let it come to room temperature before using it.

What toppings go well with Neapolitan pizza?

Traditional Neapolitan pizza toppings include San Marzano tomatoes, fresh mozzarella cheese, basil, and olive oil. However, you can also experiment with other toppings such as prosciutto, arugula, mushrooms, and peppers.