Description
Experience the taste of Naples in your own kitchen! This recipe guides you through crafting authentic Neapolitan pizza dough, the foundation for a truly exceptional pizza. With a little patience and the right techniques, you’ll be amazed at the delicious results.
Equipment:
- Large mixing bowl
- Kitchen scale (highly recommended)
- Plastic wrap or a damp kitchen towel
- Pizza stone or baking steel (optional, but highly recommended)
- Pizza peel (if using a pizza stone or baking steel)
Ingredients
Units
Scale
- 500g (4 cups) Caputo 00 Flour (or other high-quality 00 flour), plus extra for dusting
- 325g (1 1/3 cups) lukewarm water (about 80-85°F / 27-29°C)
- 10g (2 teaspoons) fine sea salt
- 1g (approx. 1/4 teaspoon) active dry yeast
- 5g (1 teaspoon) honey
Instructions
- Activate the Yeast:
- In a large mixing bowl, combine the lukewarm water and honey. Stir until the honey is completely dissolved. Sprinkle the active dry yeast over the surface. Let it sit for 5-10 minutes, or until the yeast is foamy.
- Add the Flour:
- Gradually add about half of the flour to the yeast mixture. Using your hand or a dough whisk, mix until a shaggy dough begins to form.
- Incorporate the Salt:
- Add the salt to the remaining flour and then slowly add this mixture to the dough, a little at a time. Continue mixing until all the flour is incorporated and a rough dough forms.
- Knead the Dough:
- If using a stand mixer, attach the dough hook and knead on low speed for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 15-20 minutes. The dough is ready when it’s smooth, elastic, and slightly tacky.
- First Rise (Bulk Fermentation):
- Lightly oil the mixing bowl. Place the dough ball in the bowl, turning to coat it with oil. Cover the bowl tightly with plastic wrap. Let it rise at room temperature (around 70-75°F / 21-24°C) for 2 hours, or until doubled in size. Alternatively, for enhanced flavor, cold ferment in the refrigerator for 24 hours, and up to 48 hours.
- Divide and Shape:
- Gently turn the dough out onto a lightly floured surface. Divide it into 4 equal pieces (about 250-280g each). Shape each piece into a smooth ball by gently stretching the top of the dough and tucking it underneath.
- Second Rise (Proofing):
- Place the dough balls on a lightly floured surface or in individual airtight containers, leaving enough space between them. Cover them loosely with plastic wrap or a damp kitchen towel. Let them rise at room temperature for another 2-4 hours, or until puffy and airy.
- Time to Make Pizza:
- Now you’re ready to shape the dough, add your favorite toppings, and bake your pizzas! Remember, Neapolitan pizzas are best baked at extremely high heat.
Notes
- The Secret Ingredient: A touch of honey is added to this recipe. It’s not traditionally found in all Neapolitan dough recipes, but it helps to feed the yeast during the long fermentation period, resulting in a slightly more complex flavor profile. It also aids in browning during the bake. (Please note: The honey is not authentic traditional)
- Flour Power: Using high-quality 00 flour is crucial for achieving the right texture and flavor.
- Water Temperature: Pay close attention to the water temperature, as it affects yeast activity.
- Kneading is Key: Proper kneading develops the gluten, which gives the dough its structure and elasticity.
- Cold Fermentation: If you have the time, cold fermentation in the refrigerator is highly recommended for developing a deeper flavor.
- High Heat Baking: Neapolitan pizzas are traditionally baked in wood-fired ovens at extremely high temperatures. If using a home oven, preheat your pizza stone or baking steel to the highest possible temperature for at least an hour.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 450
- Sodium: 900mg
- Fat: 2g
- Carbohydrates: 90g
- Protein: 15g