How to Make Perfect Neapolitan Pizza Dough at Home
↓ Jump to RecipeQuick Answer
Master the art of authentic, airy, and blistered Neapolitan pizza dough using only 4 simple ingredients and a slow cold-fermentation technique.
The secret to world-class pizza isn't in the toppings; it's in the dough. A slow, cold fermentation develops incredible flavor and that highly-coveted airy, bubbly crust.
Ingredients You Need
- 500g Tipo '00' Flour
- 325g lukewarm water (65% hydration)
- 10g fine sea salt
- 3g active dry yeast
Step-by-Step Instructions
1. Dissolve the yeast in the lukewarm water. In a large bowl, mix the flour and salt.
2. Gradually pour the yeast water into the flour, mixing by hand until a shaggy dough forms.
3. Turn the dough out onto a counter and knead vigorously for 10 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover tightly, and refrigerate for 48 to 72 hours for a slow cold ferment.
5. Remove from the fridge, divide into 3 equal dough balls, and let them rest at room temperature for 2 hours before stretching and baking at your oven's highest temperature.
Troubleshooting: Why is my Perfect Neapolitan Pizza Dough at Home not turning out right?
If you are having trouble getting this recipe right, ensure you are measuring ingredients accurately. Baking and cooking are sciences, and the right ratios matter. Also, check your oven temperature; many ovens run hot or cold.
How to Make Perfect Neapolitan Pizza Dough at Home
Master the art of authentic, airy, and blistered Neapolitan pizza dough using only 4 simple ingredients and a slow cold-fermentation technique.
How to Make Perfect Neapolitan Pizza Dough at Home
Master the art of authentic, airy, and blistered Neapolitan pizza dough using only 4 simple ingredients and a slow cold-fermentation technique.
Ingredients
- 500g Tipo '00' Flour
- 325g lukewarm water (65% hydration)
- 10g fine sea salt
- 3g active dry yeast
Instructions
Dissolve the yeast in the lukewarm water. In a large bowl, mix the flour and salt.
Gradually pour the yeast water into the flour, mixing by hand until a shaggy dough forms.
Turn the dough out onto a counter and knead vigorously for 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover tightly, and refrigerate for 48 to 72 hours for a slow cold ferment.
Remove from the fridge, divide into 3 equal dough balls, and let them rest at room temperature for 2 hours before stretching and baking at your oven's highest temperature.
