As pizza lovers, we can all agree that there’s something special about the taste and texture of an authentic Neapolitan pizza. The secret behind this deliciousness lies in the dough. In this blog post, we will guide you through the process of making the perfect Neapolitan pizza dough.

What makes Neapolitan pizza dough different?

Neapolitan pizza dough is known for its light, airy, and chewy texture. It is traditionally made using only a few simple ingredients: flour, water, salt, and yeast. The dough is also unique as it undergoes a long fermentation process, which adds to its distinct flavor.

Ingredients:

  • 500 grams of type 00 flour
  • 325 milliliters of lukewarm water
  • 10 grams of salt
  • 2 grams of active dry yeast

Step 1: Mixing the ingredients

Start by sifting the flour into a large mixing bowl. Add the salt and mix well. In a separate bowl, dissolve the yeast in the lukewarm water and let it sit for a few minutes. Pour the yeast-water mixture into the bowl with the flour and mix until a rough dough forms.

Step 2: Kneading the dough

Transfer the dough onto a clean, floured surface. Begin kneading the dough by pushing it away from you with the heel of your hand and folding it back over itself. Repeat this motion for about 10 minutes or until the dough becomes smooth and elastic.

Step 3: First rise

Shape the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise for about 1 to 1.5 hours, or until the dough doubles in size. This slow rise is essential for developing the dough’s flavor.

Step 4: Portioning the dough

Gently punch down the risen dough to release any air bubbles. Transfer it back to the floured surface and divide it into individual portions. A typical Neapolitan pizza dough is around 250 grams, so you can divide it accordingly based on the number of pizzas you plan to make.

Step 5: Second rise

Shape each portion of dough into a tight ball by folding the edges towards the center and then rolling it against the surface. Place the dough balls onto a floured baking sheet, cover them with a damp cloth, and allow them to rise for an additional 4 to 6 hours at room temperature.

Step 6: Stretching the dough

Once the dough balls have completed their second rise, it’s time to shape them into pizza bases. Gently press down the center of each dough ball, and using your fingers, slowly stretch the dough outward from the center, working your way towards the edges. Rotate the disk of dough as you stretch to maintain an even thickness.

Step 7: Toppings and baking

Now that your Neapolitan pizza dough is ready, it’s time to add your favorite toppings. Whether it’s the classic Margherita or your own creative combination, carefully place the toppings onto the stretched dough. Transfer the pizza to a preheated oven or a hot pizza stone and bake at the highest temperature possible (around 500°C) for approximately 10-12 minutes or until the crust turns golden and the cheese melts perfectly.

Follow these steps, and you’ll be able to enjoy a delicious and authentic Neapolitan pizza made from scratch. Bon appétit!

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