Neapolitan Pizza Dough Recipe
This is a simple pizza dough recipe for thin-crust pizza.
Ingredients
Directions
- 1
Add water to a large mixing bowl. Sprinkle yeast on top of water. Let sit for 2-3 mins.
- 2
Mix a handful of flour with the water in the mixing bowl. In the flour bowl, mix in salt.
- 3
Add remaining flour and salt mixture to mixing bowl and combine. The temp should be near 80F here. When flour is incorporated, transfer dough to work surface.
- 4
Knead dough for about 10 mins.
- 5
Transfer dough to an oiled bowl and cover for 2 hrs at room temp. Ideally, make this in advance so it can sit in the fridge overnight after the first rise.
- 6
After first rise, separate into 6, 270g-ish dough balls. Place the dough balls on a large tray with space in between to give them room to rise. Cover and leave at room temperature for 6 hrs. If making this dough in advance, place the dough balls in the refrigerator overnight after the second rise. The dough will need to sit at room temperature for about 2-3 hrs before stretching.
Notes
Oven: Ideally, this style dough should be cooked in a pizza oven (800-900F) for about 1-2 mins. In a traditional oven, about 550F for about 8 mins with a preheated pizza stone helps get a similar texture. Salt & Yeast: In Naples, salt is usually added to the water first to slow down the fermentation process. In this recipe, we want the yeast to quickly get started. Biga: This recipe is an accelerated version so it does not use a biga. At home, I will typically make a biga and allow for a 72 hr fermentation. Punch: Not required, but only done after the first rise. Flour: Finely ground pizza flour (Type OO) is best. I love @kingarthurbaking flour. Freezing: 1-2 weeks. Thaw 24 hrs in fridge + 2-4 hr at room temp before use.
