Neapolitan Pizza Dough Recipe.

This is a simple pizza dough recipe for thin-crust pizza. There’s only 3 ingredients, plus water. I’m not gonna lie to you, pizza takes practice to get right. You’ll need a gram scale for this so you can accurately measure.

INGREDIENTS

+ 1000g of ’00 flour
+ 650g warm water
+ 1g Instant dry yeast
+ 28g sea salt, fine

DIRECTIONS

+ STEP 1: HYDRATE
Add water to a large mixing bowl. Sprinkle yeast on top of water. Let sit for 2-3 mins.

+ STEP 2: BUFFER
Mix a handful of flour with the water in the mixing bowl. In the flour bowl, mix in salt.

+ STEP 3: MIX
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.

+ STEP 4: KNEAD
Knead dough for about 10 mins.

+ STEP 5: FIRST RISE
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.

+ STEP 6: DOUGH BALLS
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 00) is best. I love @kingarthurbaking flour.

+ FREEZING: 1-2 weeks. Thaw 24 hrs in fridge + 2-4 hr at room temp before use.

#pizzadough #neapolitanpizza #casitamaderecipes