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Neapolitan Pizza

Neapolitan pizza dough is a simple yet important part of the beloved Neapolitan pizza. It’s made with just four ingredients: flour, water, salt, and yeast, and is left to rise for at least 8 hours, if not more. The result is a crispy yet chewy crust that’s soft in the middle and slightly charred on the edges. Neapolitan pizza dough is a classic example of how simplicity can lead to perfection.

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Neapolitan Pizza

  • Total Time: 72 hours 20 minutes
  • Yield: 3 pizzas 1x
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Ingredients

Units Scale
  • 3 cups “00” flour
  • 1 1/8 cups warm water
  • 1 tsp kosher salt
  • 1.5 tsp instant yeast

Instructions

Dough

  1. Mix water and yeast in the bowl of a stand mixer with the dough hook attachment.
  2. Add flour and salt, then set the stand mixer to medium-low speed until the dough stops sticking to the sides of the bowl.
  3. Separate the dough into three equal parts and form into balls. Coat each ball with olive oil and place in covered containers.
  4. Refrigerate for 1 hour.
  5. Remove from refrigerator and allow the dough to rise at room temperature for 1 hour.

Pizza

  1. Place a pizza steel or pizza stone in the oven approximately 6 inches from the heating element and preheat the oven to 550° F (or its highest temperature).
  2. Set a 16″ x 16″ square of parchment paper on top of a silicone mat, then sprinkle some flour on it. Place a doughball on the parchment paper, press down in the center, and start to shape it into a circle. Stretch the dough out to  approximately 12″-13″ diameter. The dough should be raised around the edges and very thin in the middle.
  3. Add toppings to your pizza dough.
  4. Set the oven to broil and bake for 4 to 6 minutes. The cook time can vary, so keep an eye on your pizza while it is in the oven to prevent it from overcooking.

Notes

For better results, bake the pizza in a wood fire oven or charcoal grill for 1-3 minutes at over 800° F.

Use a kitchen scale to divide the dough into equal parts.

For traditional margherita pizza, top with tomato sauce and fresh mozzarella (drained and pat-dried), then add basil after baking.

For superior texture and richer flavor, allow the dough to rise for 8-12 hours at room temperature, then refrigerate for 1-3 days. Allow the dough to reach room temperature before making the pizza.

  • Prep Time: 15 minutes
  • Rise Time: 3 days
  • Cook Time: 5 minutes

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The quality of the ingredients used in the dough is crucial to the flavor and texture of the final product. The flour used for the dough should be high-quality and have a high protein content, such as tipo 00 flour, which is commonly used in Italy. The water used should also be of high quality and preferably filtered. The salt used should be sea salt, which adds a depth of flavor to the dough. Lastly, the yeast used should be fresh yeast or active dry yeast, which helps the dough to rise and creates a light and airy texture.

The process of making Neapolitan pizza dough is simple, but it requires patience and attention to detail. To make the dough, the flour, salt, and yeast are mixed together in a bowl. Water is then added gradually, and the mixture is kneaded until a smooth and elastic dough is formed. The dough is then left to rise for at least 8 hours, if not more, to develop its characteristic flavor and texture.

During the rising process, the dough undergoes fermentation, which is what creates its unique flavor and texture. The yeast consumes the carbohydrates in the flour and produces carbon dioxide gas, which causes the dough to rise. This process also produces lactic acid, which gives the dough its characteristic tangy flavor.

Once the dough has risen, it is ready to be shaped and topped with delicious ingredients. The dough is shaped by hand, using a technique called “pizzaiolo,” which involves stretching and pulling the dough to create a thin, even layer. The toppings for Neapolitan pizza are simple and typically include San Marzano tomatoes, fresh mozzarella cheese, and fresh basil leaves.

The pizza is then baked in a wood-fired oven at a high temperature, usually around 900 degrees Fahrenheit, for just a few minutes until the crust is crispy and slightly charred on the edges. The high temperature of the oven is essential for creating the perfect Neapolitan pizza crust. The intense heat causes the moisture in the dough to evaporate quickly, which creates a crispy crust while keeping the center of the pizza soft and chewy.

Neapolitan pizza dough is not only delicious but also has a rich history and culture. In fact, the Associazione Verace Pizza Napoletana (AVPN) was established in Naples in 1984 to protect and promote the traditional Neapolitan pizza. To be certified by the AVPN, a pizzeria must use specific ingredients and follow strict guidelines for preparation and cooking. The dough must be made with high-quality flour, water, salt, and yeast and must be left to rise for at least 8 hours. The tomato sauce used must be made from San Marzano tomatoes, and the mozzarella cheese must be made from water buffalo milk.

In conclusion, Neapolitan pizza dough is a simple yet essential part of the beloved Neapolitan pizza. Made with just four ingredients and left to rise for at least 8 hours, this dough creates a crispy yet chewy crust that’s soft in the middle and slightly charred on the edges. The quality of the ingredients used in the dough is crucial to the flavor and texture of the final product.

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