Hello there, pizza lovers! If you’re a fan of crispy, chewy, delicious Neapolitan pizza, you’re in for a treat today. We have scoured the internet, spoken to pizza aficionados, and experimented in our own kitchens to bring you the ultimate Neapolitan pizza dough recipe that you simply can’t resist. Whether you’re a seasoned pro at making pizza or a beginner, this recipe is sure to blow your mind.
There’s something about a great pizza that just hits the spot, and Neapolitan pizza is a classic for a reason. The secret to this recipe is in the dough – a perfect balance of fluffy, crispy, and chewy that sets it apart from other pizza styles. So, fire up your oven, put on your apron, and get ready to create the best pizza you’ve ever tasted. Here’s our ultimate Neapolitan pizza dough recipe. Enjoy!
Neapolitan Pizza Dough Recipe
Neapolitan pizza is a beloved culinary tradition that originated from Naples, Italy. What sets this type of pizza apart from others is its thin, crispy crust and minimal toppings. While the toppings are important, the secret to a great Neapolitan pizza lies in the dough. Here’s everything you need to know about making the perfect Neapolitan pizza dough.
What Makes Neapolitan Pizza Special?
Neapolitan pizza has a long history dating back to the 18th century, and it has always been regarded as a simple, humble dish. The dough is made with very few ingredients and left to rise slowly, resulting in a soft and elastic texture once it’s cooked. But what makes Neapolitan pizza truly special is the way it’s cooked. It’s traditionally baked in a wood-fired oven, resulting in a crispy crust with a slightly charred flavor. The toppings are minimal and usually consist of tomato sauce, fresh mozzarella cheese, and fresh basil.
Ingredients for Neapolitan Pizza Dough
There are only a few ingredients needed to make Neapolitan pizza dough. Here’s what you’ll need:
- 500g flour (type “00” flour if possible)
- 300ml water (room temperature)
- 10g salt
- 3g active dry yeast
The type of flour used is important for creating the perfect dough. “00” flour is finely milled and has a low protein content, resulting in a softer and more elastic dough. If you can’t find this type of flour, you can use all-purpose flour as a substitute.
The water should be at room temperature since using cold water can slow down the fermentation process. The salt helps to enhance the flavor of the dough, while the yeast is responsible for making it rise.
Steps for Making Neapolitan Pizza Dough
Now that you have all your ingredients ready, it’s time to start making the dough. Follow these simple steps:
- In a large bowl, combine the flour and salt. Mix well.
- In a separate bowl, mix the water and yeast until the yeast dissolves completely.
- Add the water mixture to the flour mixture and mix until the dough comes together.
- Knead the dough for about 10 minutes until it becomes soft and elastic.
- Shape the dough into a ball and place it in a clean, lightly floured bowl.
- Cover the bowl with a clean towel and let the dough rise in a warm place for at least 2 hours.
Once the dough has risen, it’s ready to be rolled out and topped with your favorite ingredients.
Neapolitan pizza dough is simple yet requires some skill to make sure that it is crispy on the outside and soft on the inside. When making the dough, it’s important to ensure that the oven is well-heated, and the dough is rolled out thinly and evenly. Most importantly, remember to keep the toppings simple and let the flavor of the dough shine through.
Now that you know how to make the perfect Neapolitan pizza dough, go ahead and impress your friends and family with your culinary skills. Buon appetito!
Tips for Perfecting Neapolitan Pizza Dough
Choosing the Right Flour
One of the crucial elements of an authentic Neapolitan pizza dough is the flour. There are several types of flour available, but not all of them are suitable for making pizza dough.
One of the most popular options is the 00 flour, which is made from high-quality durum wheat. This type of flour has a fine texture and low gluten content, which makes the dough soft and easy to stretch. It also creates a crispy crust and a delicate flavor.
Another option is all-purpose flour, which is a mixture of hard and soft wheat. This type of flour has a higher gluten content and produces a chewier crust than 00 flour. It is a good choice for those who prefer a more substantial crust and a stronger flavor.
Bread flour is another type of flour that can be used for pizza dough. This type of flour has the highest gluten content and is ideal for making a bread-like crust. It can stand up to toppings and produces a chewy texture.
When choosing the right flour for your Neapolitan pizza dough, make sure to consider the type of crust you prefer and the toppings you will use. Each type of flour creates a different texture and flavor, so it’s essential to choose the right one for your taste.
Techniques for Kneading and Shaping
Once you’ve chosen the right flour, the next step is to start working on your dough. The kneading and shaping process will affect the texture and shape of your pizza dough.
One of the traditional techniques for kneading is by hand. Place the dough onto a floured surface and use your hands to push it away from you, then fold it in half and repeat the process. This technique allows the gluten to develop slowly, creating a soft and stretchy dough.
You can also use the stretch and fold technique, which involves pulling the dough out and folding it over itself repeatedly. This technique is perfect for making a pizza dough with a light and airy texture.
When it comes to shaping your dough, it’s essential to handle it gently to avoid losing the air bubbles that have developed during the rise. Start by flattening the dough with your hands, then use your fingers to stretch it out from the center towards the edges. Rotate the dough, and repeat the process until you create a round shape.
Storing and Using Neapolitan Pizza Dough
If you have some extra dough, you can store it in the refrigerator for future use. Keep it in an airtight container or wrapped in plastic wrap. The dough will last for up to 3 days in the refrigerator, but it’s best to use it within 24 hours for the best flavor and texture.
When it comes to baking your Neapolitan pizza, you can use a home oven or an outdoor pizza oven. Preheat your oven to the highest temperature possible, and use a pizza stone or a baking sheet to create a crispy crust.
If you’re using a home oven, place the pizza on the preheated stone or baking sheet and bake for about 8-10 minutes, or until the crust is golden brown and the cheese is melted. If you’re using an outdoor pizza oven, the cooking time will be much shorter, usually around 60-90 seconds.
Wrapping Up
Neapolitan pizza dough is a simple recipe that requires only a few ingredients, but the techniques and tips outlined above will help you achieve the perfect texture and flavor. Whether you prefer a soft and delicate crust or a chewy, bread-like texture, choosing the right flour and following the right techniques for kneading and shaping will make all the difference. So go ahead and start experimenting with different flours and techniques, and enjoy the delicious results!
Give this Recipe a Try
We hope this simple yet delicious neapolitan pizza dough recipe has inspired you to try your hand at making your very own pizza pie from scratch. Making your own dough is not only a great way to impress your friends and family, but it allows you to customize your pizza just the way you like it.
Thank you for taking the time to read this article and we hope you visit us again soon for more great recipes and culinary tips. Until then, happy cooking and bon appetit!
FAQ
1. Can I use regular flour instead of Tipo 00 flour?
Yes, you can use regular all-purpose flour, but the pizza crust will not be as tender and chewy as it would be with Tipo 00 flour.
2. Can I make the dough ahead of time and refrigerate it?
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. Just make sure to let the dough come to room temperature before shaping and baking.
3. Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. To use, thaw the dough in the refrigerator overnight and then let it come to room temperature before shaping and baking.
4. Do I have to make the pizza in a wood-fired oven?
While a wood-fired oven does produce the best results, you can still make great neapolitan-style pizza in a regular oven. Just make sure to preheat your oven to the highest temperature possible.
5. Can I use a stand mixer to make the dough?
Yes, you can use a stand mixer fitted with a dough hook to make the dough. Mix on low speed for 10 minutes or until the dough is smooth and elastic.
6. Can I make the dough without a food scale?
While it’s best to use a food scale for accuracy, you can still make the dough without one by using measuring cups and spoons. Just make sure to follow the recipe closely.
7. Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead of active dry yeast. Just add it directly to the flour mixture and knead the dough for only about 5 minutes.
8. Can I use honey instead of sugar?
Yes, you can use honey instead of sugar in the dough recipe. Just use the same amount as the sugar called for in the recipe.
9. Can I add herbs or spices to the dough?
Yes, you can add herbs or spices to the dough to give it extra flavor. Try adding dried oregano, garlic powder, or red pepper flakes.
10. Can I use this dough recipe to make other types of pizza?
Yes, you can use this neapolitan pizza dough recipe to make other types of pizza, such as Margherita, pepperoni, or veggie. Just add your favorite toppings and bake as directed.
