Neapolitan is famous worldwide for its thin and crispy crust, simple yet flavorful toppings, and authentic taste. Originating from Naples, Italy, this traditional style of pizza has been enjoyed for centuries. One key element that sets Neapolitan pizza apart is the – a soft, elastic, and light mixture that forms the foundation of this delicious dish. So, let’s dive into how you can make the perfect dough for Neapolitan pizza at home!

Ingredients:

– 500g Tipo 00 flour (Italian pizza flour)
– 325ml lukewarm water
– 10g salt
– 3g active dry yeast
– 1 teaspoon sugar

Instructions:

1. Activate the yeast: In a small bowl, mix the lukewarm water with sugar. Sprinkle the yeast on top and gently stir. Set aside for around 5 minutes until the mixture becomes frothy.

2. Combine the dry ingredients: Take a larger mixing bowl and sift the Tipo 00 flour into it. Add the salt and give it a quick mix to evenly distribute the ingredients.

3. Mix the dough: Create a well in the center of the flour and pour in the activated yeast mixture. Using your hands or a wooden spoon, slowly incorporate the flour into the liquid until it forms a wet and sticky dough.

4. Knead the dough: Sprinkle a clean surface with flour and transfer the dough onto it. Start to knead the dough by pushing it away with the heel of your hand and folding it back towards you. Repeat this motion for about 10-15 minutes until the dough becomes soft, smooth, and elastic. Add a little flour if necessary to prevent sticking, but do not overdo it; remember, Neapolitan pizza dough should have a slightly wet texture.

5. First rise: Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for about 1.5 to 2 hours, or until it doubles in size.

6. Shape the dough: Once the dough has risen, transfer it back onto a floured surface and gently deflate it by pressing down on it. Divide the dough into 2-4 equal portions, depending on how large you want your pizzas to be. Shape each portion into a ball by pulling the sides to the center and pinching it closed at the bottom.

7. Second rise: Arrange the dough balls on a baking sheet or tray lined with parchment paper. Cover them again with a kitchen towel and let them rise for another 1-2 hours, or until they have doubled in size once more. This second rise will improve the texture and flavor of the dough.

8. Stretch and shape the pizza: Preheat your oven to its highest temperature, ideally with a pizza stone or baking steel inside. Take one dough ball and place it on a floured surface. Gently stretch and shape it with your hands, working from the center outward, until you achieve a thin and round pizza base.

9. Add your desired toppings: Now comes the fun part! Add your favorite tomato sauce, fresh mozzarella cheese, and any other toppings you fancy. Keep in mind that simplicity is key in Neapolitan pizza, so avoid overloading it with ingredients.

10. Bake to perfection: Transfer the pizza onto a preheated pizza stone or baking sheet, and bake for approximately 10-12 minutes, or until the crust is golden brown and crispy. Keep a close eye on it to prevent burning.

With these simple steps, you can master the art of making Neapolitan pizza dough at home. Remember to use quality ingredients and take your time during the process, as patience is key. Buon appetito!

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