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Classic Neapolitan Pizza Dough

Neapolitan pizza is renowned for its delicate balance of crispness and chew, with a thin, airy crust that puffs beautifully in a blazing-hot oven. This traditional dough recipe follows the time-honored method used by pizzaiolos in Naples, relying on slow fermentation to develop complex flavors and an irresistible texture. Made with finely milled Italian-style '00' flour, this dough yields a light yet structured base, perfect for achieving the signature leopard-spotted char when baked at high temperatures. Whether cooked in a wood-fired oven or a home setup, this dough forms the foundation for an authentic Neapolitan pizza experience.

Neapolitan | Dairy-Free | Egg-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegan | Vegetarian | Pizza Dough | Mixing Bowl | Bread Flour | Kosher Salt | Yeast | Fermenting | Kneading | Whisking | Multi-Day
Time to complete

Prep

15min

Cook

0 minutes

Wait

72h

Total

72h 15min

Ingredients (Makes 4 pizza dough balls (each for a 10-12 inch pizza))
  • 570 g (20 oz / about 4 cups) bread flour, preferably Italian-style '00'
  • 11 g (0.4 oz / about 4 teaspoons) kosher salt
  • 8 g (0.3 oz / about 2 teaspoons) instant yeast, such as SAF Instant Yeast
  • 370 g (13 oz) water
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 1
  • Protein: 8
  • Carbohydrates: 50
  • Fiber: 2
Directions

Mixing the Dough

  • 1. In a large bowl, whisk together the flour, salt, and yeast until evenly combined.
  • 2. Gradually add the water, mixing with your hands until no dry flour remains. The dough should be slightly sticky but cohesive.

First Fermentation

  • 3. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 8 to 12 hours, until doubled in size and bubbly.

Dividing and Storing

  • 4. Turn the dough out onto a lightly floured surface and divide it into four equal portions.
  • 5. Shape each portion into a smooth ball and place in a covered quart-sized deli container or a zipper-lock freezer bag.

Cold Fermentation

  • 6. Refrigerate the dough for at least 2 days and up to 4 days to develop flavor and texture.

Final Resting

  • 7. Remove the dough from the refrigerator and let it rest at room temperature for at least 2 hours before shaping and baking.
Cookix's Secrets

Alternative Flours

  • For a slightly nuttier flavor, substitute up to 20% of the flour with whole wheat flour.

Fermentation

  • Long fermentation enhances flavor and improves the dough’s structure, making it easier to stretch.

Flavor Enhancements

  • Incorporate a small amount of olive oil or honey into the dough for a subtle richness.

Flour Selection

  • Using Italian '00' flour ensures a soft, pliable dough with optimal elasticity.

Gluten-Free Option

  • Use a high-quality gluten-free flour blend designed for pizza dough, adjusting hydration as needed.

Handling the Dough

  • Avoid over-kneading; Neapolitan dough benefits from minimal handling to maintain its airy texture.