Description
This authentic Neapolitan pizza dough recipe yields a tender, flavorful crust perfect for homemade pizzas. Utilizing a slow fermentation process, the dough develops deep flavor and a light, airy texture. Simple ingredients and a no-fuss method make it accessible for all skill levels.
Ingredients
Scale
Dry Ingredients
- 665g Type 00 flour (about 4 1/2 cups packed)
- 18g kosher salt (about 2 1/2 tbsp)
- 1/8 tsp instant yeast
Wet Ingredients
- 450g cool water (73º F)
Instructions
- The Night Before: In a large mixing bowl, combine the Type 00 flour, instant yeast, and kosher salt. Pour in the cool water (around 73º F) and mix until a shaggy dough forms. Let the dough rest for 30 minutes to hydrate the flour fully, a technique known as autolyse.
- Strength-Building Folds: After resting, perform a series of folds in the bowl to develop gluten structure. Stretch and fold the dough several times, then cover and allow it to ferment slowly overnight at room temperature.
- The Next Morning: Gently turn the risen dough out onto a lightly floured surface. Divide it into 4 equal portions and shape each into a smooth ball, ensuring surface tension.
- Cold Fermentation: Place the dough balls into airtight containers or cover them and refrigerate for at least 2 hours, and up to 5 days. This prolonged cold fermentation enhances flavor and texture.
- Preparing to Bake: When ready to make pizza, remove the dough balls from the refrigerator and allow them to come to room temperature for about 1-2 hours. This makes them easier to stretch without tearing.
- Shaping and Baking: Preheat your oven to the highest temperature possible, ideally with a pizza stone or steel to mimic a traditional pizza oven. Stretch each dough ball into a 10-12 inch round, add your desired toppings, and bake until the crust is golden and blistered, typically 7-10 minutes depending on oven temperature.
Notes
- Using Type 00 flour is crucial for authentic Neapolitan texture due to its fine grind and high protein content.
- Maintaining water temperature at about 73º F helps control fermentation speed.
- Folding the dough strengthens the gluten network for better structure.
- Refrigeration time can be adjusted from 2 hours up to 5 days for different flavor profiles.
- Allowing dough to warm up before shaping reduces the chance of tearing.
- Use a pizza stone or steel to achieve a crispy, well-baked crust.
- Instant yeast is preferred for consistency but active dry yeast can be used with adjustments.
