Authentic Neapolitan Pizza Dough: The Perfect Recipe

Hey pizza lovers! Are you ready to dive into the world of authentic Neapolitan pizza? We're talking about that soft, chewy crust with the perfect amount of char, a hallmark of true Italian pizza. Making Neapolitan pizza dough at home might seem intimidating, but trust me, with the right guidance, you can achieve pizzeria-quality results in your own kitchen. So, let’s get started and unlock the secrets to the perfect Neapolitan pizza dough!

What Makes Neapolitan Pizza Special?

Before we jump into the recipe, let's understand what sets Neapolitan pizza apart. Neapolitan pizza is all about simplicity and quality. Originating from Naples, Italy, this pizza style adheres to strict guidelines. The dough is made with only four ingredients: 00 flour, water, salt, and yeast. No oil, no sugar, just the basics. It’s this simplicity that allows the flavor of the ingredients to shine through.

The crust is thin and soft, with a slightly charred edge known as the “cornicione.” The toppings are sparse, typically San Marzano tomatoes, fresh mozzarella (either fior di latte or buffalo mozzarella), basil, and extra virgin olive oil. The pizza is cooked in a wood-fired oven at extremely high temperatures (around 900°F or 480°C) for just 60-90 seconds. This rapid cooking creates the signature leopard-spotting on the crust and gives it that unique smoky flavor.

The ingredients are key. Authentic Neapolitan pizza uses 00 flour, a finely ground Italian flour that creates a smooth and elastic dough. San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius, are known for their sweet and slightly acidic flavor. Fresh mozzarella, especially buffalo mozzarella, adds a creamy richness to the pizza. And of course, good quality extra virgin olive oil is essential for both flavor and texture.

Ingredients for Authentic Neapolitan Pizza Dough

Alright, let’s gather our ingredients. Remember, quality is key here, so try to source the best you can find.

• 00 Flour (500g): This is the star of the show! 00 flour is finely ground and has a lower protein content than all-purpose flour, resulting in a softer, more pliable dough. Look for it at Italian specialty stores or online.
• Water (325ml): Use cold, filtered water for the best results. The water temperature is important because it affects the yeast activity and gluten development.
• Salt (15g): Salt not only adds flavor but also controls the yeast activity and strengthens the gluten structure. Use fine sea salt for even distribution.
• Fresh Yeast (1g) or Active Dry Yeast (0.3g): Fresh yeast is preferred by many pizzaiolos for its flavor and performance, but active dry yeast works just fine too. If using active dry yeast, you'll need to proof it in warm water before adding it to the flour.

A note on flour: While 00 flour is traditional, you can use bread flour as a substitute if you can't find 00 flour. Bread flour has a higher protein content, so the dough will be a bit chewier, but still delicious.

Step-by-Step: Making Neapolitan Pizza Dough

Okay, guys, now for the fun part! Let’s get our hands dirty and make some dough.

Step 1: Dissolving the Yeast

If you’re using fresh yeast, dissolve it in a small amount of the cold water (about 50ml). Stir until the yeast is completely dissolved. If you’re using active dry yeast, proof it in warm water (around 105-115°F or 40-46°C) with a pinch of sugar for about 5-10 minutes, until it becomes foamy. This step ensures that the yeast is active and ready to go.

Step 2: Mixing the Dough

In a large bowl, add the 00 flour. Make a well in the center and pour in the dissolved yeast (or proofed active dry yeast) and the remaining water. Using your hands or a stand mixer with a dough hook, start mixing the ingredients together. Gradually incorporate the flour into the water until a shaggy dough forms.

Once the dough comes together, add the salt. Continue kneading for about 15-20 minutes by hand or 10-12 minutes in a stand mixer. The dough should become smooth, elastic, and slightly sticky. If the dough is too dry, add a little more water, one tablespoon at a time. If it’s too sticky, add a little more flour, one tablespoon at a time. But be careful not to add too much, as this can make the dough tough.

Step 3: Bulk Fermentation

This is where the magic happens! Bulk fermentation is the first rise of the dough, and it’s crucial for developing flavor and texture. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature (around 70-75°F or 21-24°C) for about 2 hours, or until it has doubled in size.

For an even better flavor, you can do a cold fermentation in the refrigerator. After the initial mixing, place the dough in the fridge for 24-48 hours. This slow fermentation process develops complex flavors and improves the dough's extensibility. If you're using this method, reduce the amount of yeast to 0.5g of fresh yeast or 0.15g of active dry yeast.

Step 4: Dividing and Balling the Dough

Once the dough has doubled in size, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into four equal portions (about 200-220g each). Shape each portion into a tight ball. To do this, gently stretch the dough from the top to the bottom, then fold it over. Repeat this process several times, then tuck the edges underneath to form a smooth ball. Place each dough ball in a separate container or on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof at room temperature for another 1-2 hours.

Step 5: Stretching the Dough

Now it’s time to stretch the dough into that classic Neapolitan pizza shape. Gently take one dough ball and place it on a lightly floured surface. Using your fingertips, gently press down on the center of the dough, leaving the edge slightly thicker. Then, using your hands, gently stretch the dough outwards, rotating it as you go. Avoid using a rolling pin, as this will flatten the dough and remove the air bubbles that give Neapolitan pizza its signature texture. The goal is to create a thin, even crust with a slightly raised edge.

Tips for the Perfect Neapolitan Pizza

• Use a Pizza Stone or Steel: A pizza stone or steel is essential for achieving a crispy crust. Preheat it in your oven at the highest temperature setting (usually around 500-550°F or 260-290°C) for at least 30 minutes before baking.
• Launch with a Pizza Peel: A pizza peel is a wide, flat spatula used to transfer the pizza to the hot stone or steel. Dust the peel with flour or semolina to prevent the dough from sticking. Assemble the pizza on the peel, then slide it onto the hot surface.
• Use Quality Ingredients: As we mentioned earlier, the quality of your ingredients matters. Use 00 flour, San Marzano tomatoes, fresh mozzarella, and good quality extra virgin olive oil for the best results.
• Don’t Overload the Pizza: Neapolitan pizza is all about simplicity, so don’t overload it with toppings. A few high-quality ingredients are all you need.
• Bake at High Heat: Neapolitan pizza is traditionally baked in a wood-fired oven at extremely high temperatures (around 900°F or 480°C) for just 60-90 seconds. If you don’t have a wood-fired oven, preheat your regular oven to the highest temperature setting and bake the pizza for 5-7 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Troubleshooting Your Dough

• Dough is too sticky: Add a little more flour, one tablespoon at a time, until the dough is easier to handle.
• Dough is too dry: Add a little more water, one tablespoon at a time, until the dough is smooth and elastic.
• Dough is not rising: Make sure your yeast is fresh and active. Also, make sure the room temperature is warm enough for the dough to rise.
• Crust is too tough: You may have over-kneaded the dough or used too much flour. Be gentle with the dough and avoid overworking it.

Enjoy Your Homemade Neapolitan Pizza!

And there you have it! You've just made your own authentic Neapolitan pizza dough. Now you can experiment with different toppings and create your own signature pizzas. Enjoy the process and don't be afraid to make mistakes – that’s how you learn. Buon appetito, guys! Making your own Neapolitan pizza is a rewarding experience, and the taste of that fresh, homemade pizza is simply unbeatable. So gather your ingredients, follow these steps, and get ready to enjoy the best pizza you’ve ever had! And don't forget to share your creations with friends and family. After all, pizza is best enjoyed together. Happy pizza-making!