Are you ready to elevate your homemade pizza game? This recipe for authentic Neapolitan pizza dough is your gateway to creating the best pizza dough ever. With just a few simple ingredients and a bit of patience, you’ll have a dough that’s perfect for your favorite pizzas, whether you’re aiming for a classic Margherita or a creative topping medley.
Imagine biting into a pizza with a perfectly chewy crust that has just the right amount of char and flavor. This dough recipe is designed to give you that experience right in your own kitchen. Trust me, once you try making your own dough, there’s no going back to store-bought.
Understanding Pizza Dough
Making pizza dough from scratch involves a few essential ingredients that come together to create a versatile base for countless toppings. The key components are flour, water, salt, and yeast, each playing a significant role in the final texture and flavor.
With the right balance of these ingredients, the dough can develop a chewy crust that holds up under the weight of toppings yet remains soft and tender. The technique used in preparing the dough is just as important as the ingredients, ensuring that it can stretch and rise properly.
Choosing the Right Flour
When it comes to crafting the best pizza dough, the type of flour you choose can make a noticeable difference. Opting for Tipo 00 flour, which is finely ground and high in protein, helps achieve a light and airy texture.
This flour type is traditionally used in Neapolitan pizza, providing the right structure for the dough while maintaining a delicate softness. Understanding flour properties will help you select the best option for your pizza-making endeavors.
Mixing and Kneading Techniques
The method of mixing and kneading the dough is crucial for developing gluten, which provides the dough with its strength and elasticity. Begin by dissolving salt in water before gradually incorporating the flour to achieve a smooth consistency.
Kneading is where the magic happens—spending time with the dough allows it to strengthen. Aim for a smooth, elastic texture that bounces back when pressed. This step prepares the dough for optimal rising and shaping later on.
The Importance of Resting Time
Patience is key when it comes to preparing pizza dough, and resting time is essential for developing flavor and texture. After kneading, allowing the dough to rest for at least a couple of hours helps it become more pliable and easier to shape.
Additionally, during this resting period, the yeast ferments, creating bubbles that will lead to a light crust when baked. Once you’ve shaped the dough into balls, a longer resting period at room temperature allows them to ferment further, enhancing the overall taste.
Shaping Your Pizza
Once your dough is ready, shaping it into the desired pizza form is an art in itself. Begin by sprinkling flour on your work surface to prevent sticking. Press the dough from the center outward, leaving a thicker border for the crust.
Using your hands, gently stretch the dough into a circular shape. This technique can take some practice, but it is essential for achieving that classic Neapolitan style. A well-shaped pizza base will cook evenly and hold toppings without becoming soggy.
Pairing with Fresh Ingredients
As you prepare to top your pizza, consider using fresh, high-quality ingredients that complement your dough. Traditional toppings like tomatoes, basil, and mozzarella work beautifully with a well-made pizza base.
The quality of your ingredients can elevate the overall experience, making each bite something special. Whether you prefer a classic Margherita or a mix of unique flavors, the foundation of your pizza starts with the dough you’ve crafted.
Crafting the Best Pizza Dough
This pizza dough recipe is straightforward yet yields a wonderfully textured crust, perfect for Neapolitan-style pizzas. The dough is soft, pliable, and has a subtle saltiness that enhances the overall flavor of your pizza.
After resting, the dough becomes airy and light, making it easy to stretch and shape, ensuring your pizza will have that sought-after crispiness on the outside and chewiness on the inside.
Ingredients
- 600ml (2.5 cups) room temperature water
- 1kg (35oz) Le 5 Stagioni Napoletana Pizza Flour (Tipo 00, Red)
- 30g (5 teaspoons) salt
- 1-2g (½ teaspoon) fresh yeast
Instructions
- Start Mixing: In a large mixing bowl, pour 600ml (2.5 cups) of water and dissolve 30g (5 teaspoons) of salt using your hand.
- Add Initial Flour: Add 100g (3.5oz) of the flour (10% of the total) to the water and mix until it forms a smooth, pancake-like consistency.
- Incorporate Yeast: Add the yeast and mix it thoroughly with your fingers until fully dissolved.
- Gradually Add Flour: Slowly add the remaining flour (900g / 31.5oz) a little at a time, mixing continuously with one hand while holding the bowl steady with the other.
- Knead the Dough: Once the dough starts to come together, transfer it to a clean surface and knead for about 10–15 minutes until smooth and elastic. Use all remaining flour during this step.
- Check Dough Readiness: Option 1: Press the dough ball with your finger; if it bounces back, it’s ready. Option 2: Use a thermometer to check the core temperature—it should be between 23°C–26°C (73.4°F–78.8°F).
- Rest the Dough: Place the dough on a flat surface, cover it with a damp cloth to prevent drying out, and let it rest for at least 2 hours.
- Make Dough Balls: After resting, cut the dough into pieces weighing 250g (8.8oz) each. Roll each piece into a smooth ball by rotating it in one spot with your palm.
- Final Resting Period: Place the dough balls in an airtight container or on a flat surface covered with plastic wrap. Let them rest at room temperature (16°C–18°C / 60.8°F–64.4°F) for 24 hours.
- Shape Your Pizza Base: Sprinkle flour on your work surface, place a dough ball on top, and press down with your fingers from the center outward, leaving a 1-inch border for the crust (“cornicione”). Gently stretch the dough into a circle by lifting it onto one forearm and flipping it onto the bench.
- How to Make a Neapolitan Margherita Pizza: Spread Italian tomato sauce over your pizza base using the back of a spoon in circular motions. Add fresh basil leaves, a sprinkle of dried oregano, thinly sliced cherry tomatoes, and drizzle with extra virgin olive oil. Cook in a woodfire oven at 400°C (757°F) or as hot as your home oven allows using a pizza stone. Turn the pizza midway through cooking to ensure even baking. Once baked, break apart fresh buffalo mozzarella by hand and add it on top before serving.
- Using a Stand Mixer: Follow the same process but use your stand mixer to combine ingredients. Gradually add flour while mixing on low speed until most of it is absorbed. Once combined, transfer to your work surface and knead by hand until smooth.
Cook and Prep Times
- Prep Time: 15 minutes
- Rest Time: 2 hours + 24 hours
- Total Time: 2 hours 15 minutes + 24 hours
Nutrition Information
- Servings: 4 pizzas
- Calories: 250kcal per pizza base
- Fat: 1g
- Protein: 9g
- Carbohydrates: 50g