Neapolitan pizza is the cornerstone of Italian pizza traditions. Known for its simple yet exceptional flavors, this style of pizza focuses on high-quality ingredients and a perfectly crafted dough. The key to achieving that delicious, light, and airy crust lies in the dough. When made correctly, Neapolitan pizza dough should be slightly crispy on the outside, with a soft, chewy interior that’s perfectly balanced.
The origin of Neapolitan pizza dates back to Naples, Italy, where it’s not just a meal, but a cultural experience. To make an authentic Neapolitan pizza, it’s essential to use specific ingredients and techniques—especially when it comes to the dough. This recipe will guide you through the steps to make your own Neapolitan pizza dough at home, allowing you to recreate this iconic pizza right in your kitchen.
Table of Contents
Ingredients You Need for Perfect Neapolitan Pizza
Making Neapolitan pizza dough requires just a few simple ingredients, each playing a crucial role in achieving the perfect texture and flavor. Here’s what you’ll need:
1 Tablespoon of Semolina or Extra Flour (for dusting)
Semolina is often used to dust the dough, giving it a nice, slightly crunchy texture on the bottom when baked. If you don’t have semolina, you can use regular flour as an alternative.
500g (4 cups) of “00” Pizza Flour or All-Purpose Flour
“00” flour is the traditional choice for Neapolitan pizza dough. This finely ground flour is known for producing a smooth, soft dough that yields a light, chewy texture when baked. If you can’t find “00” flour, high-quality all-purpose flour will work as a substitute, though the texture might vary slightly.
325ml (1 1/3 cups) of Warm Water (around 110°F/43°C)
The warm water helps activate the yeast, which is essential for the dough to rise. Be careful not to use water that’s too hot, as it can kill the yeast. The temperature should feel warm to the touch but not scalding.
2 Teaspoons of Salt
Salt is crucial for flavor, enhancing the taste of the dough and balancing the sweetness of the flour. It also helps strengthen the dough by controlling the fermentation process.
1 Teaspoon of Sugar
Sugar feeds the yeast, helping it activate and grow. It’s used in a small amount to kick-start the fermentation process, giving the dough its airy and chewy texture.
7g (1 packet) of Active Dry Yeast
Yeast is the leavening agent that causes the dough to rise. Active dry yeast is commonly used and easy to find at most grocery stores. If you’re using fresh yeast, you’ll need to adjust the amount slightly (about 15g).
1 Tablespoon of Olive Oil
Olive oil adds richness to the dough, contributing to its flavor and texture. It also helps the dough remain pliable and easier to stretch, preventing it from tearing.
Simple Steps to Make the Best Neapolitan Pizza Dough
Follow these simple steps to create the perfect Neapolitan pizza dough at home. It’s a straightforward process, but it does require a little patience to achieve the best results.
Step 1: Activate the Yeast
In a small bowl, combine the warm water (about 110°F/43°C) and sugar. Stir until the sugar dissolves, then sprinkle the active dry yeast over the top of the water. Let the mixture sit for about 5 minutes, or until it becomes foamy. This shows that the yeast is active and ready to use. If the yeast doesn’t foam, it may be expired, so it’s best to start over with a new packet.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, add the flour and salt. Stir them together to ensure they are evenly distributed. Create a small well in the center of the dry ingredients to pour the yeast mixture into.
Step 3: Mix the Dough
Slowly pour the yeast mixture and olive oil into the well of the flour. Use a wooden spoon or your hands to mix the ingredients together, incorporating the flour into the liquid. Continue mixing until a rough dough starts to form.
Step 4: Knead the Dough
Turn the dough out onto a clean, lightly floured surface. Begin kneading the dough by folding it over itself and pushing it down with the heels of your hands. Rotate the dough a quarter turn after each fold. Knead for about 10 minutes, or until the dough is smooth, elastic, and slightly tacky to the touch. If the dough feels too sticky, sprinkle a little more flour, but be cautious—adding too much flour will result in a dry dough.
Step 5: Let It Rise
Once kneaded, form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap. Allow the dough to rise in a warm place for 1-2 hours, or until it has doubled in size. If you’re not in a rush, you can let it rise slowly in the refrigerator for 24-48 hours for even better flavor.
Step 6: Punch Down the Dough
Once the dough has risen, punch it down gently to release the air bubbles. This step is important for achieving a light and airy crust. Divide the dough into 2 or 3 equal portions, depending on the size of the pizzas you want to make. Shape each portion into a tight ball.
Step 7: Rest the Dough
Let the dough balls rest for another 30 minutes to 1 hour, covered, so they can relax and become easier to stretch into pizza shapes.
Step 8: Shape the Dough
After the dough has rested, you can begin shaping it. Lightly flour your work surface and hands. Gently flatten each dough ball with your fingers to form a round shape. Use your fingers to stretch and press the dough, turning it occasionally, until it reaches your desired size and thickness. Neapolitan pizza dough should be thin in the center but slightly thicker around the edges to create a crust.
Step 9: Prepare for Baking
Preheat your oven to its highest temperature—ideally around 250°C (482°F). If you have a pizza stone, place it in the oven to heat up. If you don’t have a stone, a baking sheet will work as well. Lightly dust your pizza peel or baking sheet with semolina or flour to prevent the dough from sticking.
Step 10: Assemble and Bake
Transfer the shaped dough to your prepared pizza peel or baking sheet. Add your favorite toppings—classic Neapolitan pizza uses fresh mozzarella, crushed tomatoes, and basil—but feel free to get creative! Slide the pizza onto the hot stone or baking sheet and bake for 7-10 minutes, or until the crust is golden and crispy, and the cheese is bubbly and slightly browned.
Pro Tips for Perfect Neapolitan Pizza Dough:
1. Use the Right Flour
Use “00” flour for the best dough texture. It’s soft and perfect for pizza. If you don’t have it, you can use all-purpose flour instead.
2. Warm Water for the Yeast
Make sure the water is warm (about 110°F or 43°C). If it’s too hot, it can kill the yeast. If it’s too cold, the yeast won’t activate.
3. Let the Dough Rest
Give the dough time to rise. Let it sit at room temperature for a couple of hours or put it in the fridge for up to 48 hours for better flavor.
4. Knead the Dough Well
Knead the dough for about 10 minutes to make it smooth and elastic. If you have a stand mixer, use the dough hook to make it easier.
5. Handle the Dough Gently
When shaping the dough, be gentle. Don’t roll it with a pin. Stretch it with your hands to keep the air pockets that make the crust soft and chewy.
6. Bake in a Hot Oven
Preheat your oven to 250°C (482°F). The high heat creates a crispy crust and helps your pizza cook quickly.
Serving Suggestions
Neapolitan pizza dough is great for many different topping combinations. Here are some easy ideas to make your pizza even better:
1. Margherita Pizza
Top your dough with tomato sauce, fresh mozzarella, and basil. Drizzle with olive oil and bake until golden. This classic pizza is simple but delicious.
2. Pepperoni Pizza
Add tomato sauce, shredded mozzarella, and pepperoni slices. Bake until crispy. It’s a favorite for meat lovers.
3. Veggie Pizza
Use tomato sauce and add your favorite vegetables like mushrooms, bell peppers, and spinach. Top with mozzarella and bake for a tasty, veggie-filled pizza.
4. White Pizza
Spread ricotta cheese instead of tomato sauce, then add mozzarella, garlic, and parmesan. Drizzle with olive oil after baking for a rich flavor.
5. BBQ Chicken Pizza
Spread BBQ sauce on the dough, add cooked chicken, red onion, and mozzarella. Drizzle with more BBQ sauce after baking.
6. Hawaiian Pizza
Top with tomato sauce, mozzarella, cooked ham, and pineapple. A sweet and savory combo that’s always a hit.
7. Personal Pizzas
Divide the dough into smaller portions and make individual pizzas. Perfect for family nights or custom pizzas for everyone
FAQS
How long does Neapolitan pizza dough take to rise?
Neapolitan pizza dough usually takes about 1-2 hours to rise at room temperature. However, for the best flavor and texture, it’s recommended to let the dough rest for at least 24 hours, or even up to 48 hours in the fridge. A longer rise allows the dough to develop more flavor and a better texture.
What makes Neapolitan pizza dough different?
Neapolitan pizza dough is different because it uses high-quality ingredients like “00” flour, which gives it a soft and light texture. The dough is typically made with just flour, water, yeast, and salt, and it’s kneaded and rested for a long time to develop the right flavor and structure. The dough is also baked at very high temperatures, creating a unique crisp yet chewy crust.
What is the secret of Neapolitan pizza?
The secret of Neapolitan pizza lies in the dough. It’s all about the high-quality flour, proper fermentation, and baking at very high temperatures (around 900°F or 482°C). The simplicity of the ingredients and technique allows the pizza to have a light, airy crust with a slightly charred flavor. The use of fresh mozzarella, ripe tomatoes, and basil adds to its unique and authentic taste.
Conclusion
in conclusion,Making Neapolitan pizza dough at home is simple and rewarding. With just a few key ingredients and the right techniques, you can create a soft, chewy crust that serves as the perfect base for any toppings. Whether you stick with classic combinations like Margherita or experiment with your own, the versatility of this dough allows you to create a pizza to suit every taste.
By following the pro tips and variations we’ve shared, you can fine-tune your dough-making process and make it your own. Don’t forget to serve your pizza with delicious sides and drinks for the ultimate meal. And remember, the longer you let your dough rest, the better the flavor and texture will be.
Neapolitan pizza
Ingredients
- 500 g 4 cups Tipo “00” flour (or all-purpose flour as an alternative)
- 325 ml 1⅓ cups water (room temperature)
- 2 g ½ teaspoon dry yeast (or 5g fresh yeast)
- 10 g 2 teaspoons salt
- 3 g 1 teaspoon sugar (optional, for slight fermentation boost)
- 10 ml 2 teaspoons olive oil (optional, for extra elasticity)
Instructions
- Prepare the Yeast – Mix lukewarm water with yeast and let it sit for 5 minutes until foamy.
- Mix the Dough – In a bowl, combine flour and salt. Slowly add the yeast mixture while stirring. Add olive oil (optional) and mix until a dough forms.
- Knead the Dough – Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise – Place in a lightly oiled bowl, cover, and let it rise at room temperature for 8-24 hours until doubled in size. For better flavor, refrigerate for 24 hours.
- Divide and Rest – Punch down the dough and divide into four equal portions. Shape into balls, cover, and let rest for 30-60 minutes.
- Stretch the Dough – Lightly flour a surface and stretch one dough ball into a 10-12 inch circle, keeping the edges thicker for a classic crust.
- Bake the Pizza – Preheat the oven to 500°F (260°C) with a pizza stone inside for at least 45 minutes. Add toppings, then bake for 90 seconds to 2 minutes until the crust is puffed and slightly charred.
- Serve – Drizzle with olive oil and serve hot.
Notes
- Flour Choice: Use Tipo “00” flour for the best texture. If unavailable, all-purpose flour works but may result in a slightly different chewiness.
- Fermentation Time: A longer fermentation (24 hours in the fridge) develops better flavor and texture.
- Stretching the Dough: Avoid using a rolling pin—hand stretching preserves air bubbles for a light, airy crust.
- Oven Temperature: A pizza stone or steel ensures even cooking and a crispy base. Preheat for at least 45 minutes before baking.
- Alternative Baking Method: If you don’t have a pizza stone, use an inverted baking sheet or a cast iron skillet for better heat distribution.
- Best Enjoyed Fresh: Neapolitan pizza is best eaten immediately after baking for optimal texture and flavor.