Neapolitan Pizza Dough Recipe.

This is a simple pizza dough recipe for thin-crust pizza. There’s only 3 ingredients, plus water. I’m not gonna lie to you, pizza takes practice to get right. You’ll need a gram scale for this so you can accurately measure.

INGREDIENTS

+ 1000g of ’00 flour
+ 650g warm water
+ 1g Instant dry yeast
+ 28g sea salt, fine

DIRECTIONS

+ STEP 1: HYDRATE
Add water to a large mixing bowl. Sprinkle yeast on top of water. Let sit for 2-3 mins.

+ STEP 2: BUFFER
Mix a handful of flour with the water in the mixing bowl. In the flour bowl, mix in salt.

+ STEP 3: MIX
Add remaining flour and salt mixture to mixing bowl and combine. The temp should be near 80F here. When flour is incorporated, transfer dough to work surface.

+ STEP 4: KNEAD
Knead dough for about 10 mins.

+ STEP 5: FIRST RISE
Transfer dough to an oiled bowl and cover for 2 hrs at room temp. Ideally, make this in advance so it can sit in the fridge overnight after the first rise.

+ STEP 6: DOUGH BALLS
After first rise, separate into 6, 270g-ish dough balls. Place the dough balls on a large tray with space in between to give them room to rise. Cover and leave at room temperature for 6 hrs. If making this dough in advance, place the dough balls in the refrigerator overnight after the second rise. The dough will need to sit at room temperature for about 2-3 hrs before stretching.

NOTES

+ OVEN: Ideally, this style dough should be cooked in a pizza oven (800-900F) for about 1-2 mins. In a traditional oven, about 550F for about 8 mins with a preheated pizza stone helps get a similar texture.

+ SALT & YEAST: In Naples, salt is usually added to the water first to slow down the fermentation process. In this recipe, we want the yeast to quickly get started.

+ BIGA: This recipe is an accelerated version so it does not use a biga. At home, I will typically make a biga and allow for a 72 hr fermentation.

+ PUNCH: Not required, but only done after the first rise.

+ FLOUR: Finely ground pizza flour (Type 00) is best. I love @kingarthurbaking flour.

+ FREEZING: 1-2 weeks. Thaw 24 hrs in fridge + 2-4 hr at room temp before use.

#pizzadough #neapolitanpizza #casitamaderecipes

[projectmungo]

The top secret to good dough, especialy when using high hydration above 60%, is a good flour.
Only use italian type00 flour. I cant stress this enough, that it has to be italian flour. Its a completely different flour. Trust me.
Try Caputo or DeCecco for example. Thank me later.

[emmashepard]

I would recommend to let the dough ferment at a stable 5-10°C after portioning it out and shaping them into balls, in the fridge overnight or between 12-18 hours than take it out 30-40 minutes before use.
And use fresh yeast intsead of instant. And use cold water when mixing the dough and kneading it.
Trust me, i'm making pizzas for living at a neapolitan restaurant, and the owner of the place grew and born in Napoli.

[morrismonet]

For pizza I use a no-knead 18-hour overnight bread dough recipe (same 4 ingredients) except for rising in an oiled bowl. I punch it down the next morning and put in the fridge till dinner time. It makes really good pizza.

[Fenrisulv-nlkh]

i'd even take it a step further from the "secret" to good pizza being the dough, to the absolute most important thing about a pizza is the dough. It's the very thing that will determine a good pie vs. a bad one. The doug his EVERYTHING (in my humble opinion, of course!)

[QuinnieBei]

Thank you for the recipe! Can't wait to make this with the family!

[dodoraptor]

I allowed the dough to rest for a bit more than 2 days and it expanded much more due to the yeast activation.

[Gumidek]

Thanks bro now i know how to make the best pizza

[JUST_CUH]

Apparently to get the dough airy you have to kneed it a certain way when forming the balls and let them sit for 15 mins before making the pizza

use cold water except for activating yeast (that’s supposed to be warm ain’t it?) other than that warm water will mess with the gluten or sum

And don’t stretch the dough or slap it just kinda slowly press and pull

[ashleynicole]

I really wanted to see you make the pizza

[jaffeebruh]

Is the actual recipe anymore for the combining the ingredients? This will be my first time making dough.

[calabriamia]

Hey during the two hours does the dough have to double in size? Which ever comes first? 2 hours or doubles?

[rosemarydirisio]

With 8 grams of yeast how much flour pis ???

[Dr.Sortospino]

As Italian from Italy the make homemade pizza once a month: yes, dough is good, but the Oven is the real deal

[Pizzameil]

Really nice recipe
I make same type of dough but we have no 00 flour

[MrTadzislaw]

My take is when you put so much flour at the dough ball it will get dry and change the hydration proporion

[JerichoStephen]

should I go to get your recipe : Mars😂

[OkitaNamikaze]

"lid prevents these from drying up" (adds a shit ton of dry flour over the dough balls that's gonna suck up the moisture.)

[kekw]

Is the scraper plastic? I wanna get me one

[marcelhaik]

This is probably the easiest to understand dough recipe I've seen but... Are we talking all purpose flour or self-rising flour? Thank you. I may have answered my own question LOL!

[fatimamaymoonah]

What kind of oven you use? And do you have full video for this?