Neapolitan pizza
This authentic Neapolitan pizza dough recipe creates a light, airy crust with a crispy edge. Made with simple ingredients, it’s perfect for achieving a true Italian-style pizza at home.
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.