Authentic Neapolitan Pizza Dough Recipe - Best Crust
With a soft, chewy crust, blistered bubbles and a thin, crisp bottom, this Authentic Neapolitan Pizza Dough Recipe makes an EPIC crust!
Servings: 18 people
Calories: 173kcal
Equipment
- kitchen scale optional but highly recommended
- Stand mixer with dough hook optional
- Pizza stone or baking sheet
- Pizza paddle optional
- parchment paper optional
- One Large bowl with cover use plastic wrap if you do not have a cover
- Three Medium bowls with cover use plastic wrap if you do not have a cover
Ingredients
Pizza Dough
- 368 ml water - 1 ½ cups, room temperature
- 10 g sugar - 1 teaspoon
- 525 g all-purpose flour - 4 ¼ cups and more for dusting
- 1 g active dry yeast - ¼ teaspoon
- 10 g table salt - 2 ½ teaspoons
- olive oil for greasing containers
Instructions
Make the dough
- Rise # 1: Mix the water and sugar in the bowl of a stand mixer or large bowl. Add the all-purpose flour and mix until just combined and there is no visible flour. Cover with a damp cloth or plastic wrap and rest for 2 hours in a warm place.
- Rise #2: Add the yeast. Using the dough hook in a stand mixer, knead at high (KitchenAid #6) for 8 minutes. If kneading the dough by hand - knead for about 8 minutes on a very lightly floured surface. Add the salt. Knead the dough for about 10 seconds at low speed then at high speed for another 2 minutes. Pour out the dough from the large mixing bowl onto a floured work surface. Fold and knead the dough for about 2 minutes, pressing and tightening the dough into a ball. Grease the inside of a large air-tight containers with olive oil. Place the kneaded dough into the container and cover with a tight-fitting lid. Proof for 12-18 hours at room temperature.
- Rise #3: Remove the proofed dough from the air-tight container. Divide into 3 equal pieces. Knead each dough ball into a tight ball. Grease the inside of three medium sized air-tight containers with olive oil. Place each kneaded dough into the container and cover with a tight fitting lid. Proof for 3 hours at room temperature.
- Rise #4: Place the containers containing the pizza dough balls into the refrigerator. Cold proof for at least 24 hours. The dough can stay in the refrigerator for up to 5 days. The dough flavor will improve notably over time.
How to bake a pizza using this Neapolitan pizza dough
- Preheat oven in the following way. First place the pizza stone or steel on the upper rack (about six inches from the broiler). If you don't have a pizza stone or pizza steel, use an upside down baking sheet or cookie sheet. Preheat the oven at 500°F. Once the oven reaches 500°F allow it to continue to heat for 30 minutes. Turn on the broiler and allow the oven to heat up for 15 minutes. At this point the temperature of the hot baking surface should reach about 625°F. While the oven preheats, transfer the chilled dough onto a countertop and allow to rest for at least an hour.
- Stretch out the dough. Pour out the dough onto a lightly floured surface. Press into a circular shape. Place the pizza onto a baking sheet, pizza pan or pizza peel lined with a crumpled sheet of parchment paper.
- Add your favorite toppings. Drizzle one tablespoon of extra virgin olive on the crust. Spread 3 tablespoons of pizza sauce or over the crust. Add your favorite toppings.
- Bake the pizza. Place the pizza on the parchment directly onto the hot baking sheet or hot stone in the pre-heated oven. After a minute, remove the parchment. Bake the pizza for two minutes, then turn the pizza in the oven and bake for another two minutes. The pizza is done when the bottom is crisp, the edges are fluffy with some bubbly brown spots, and the cheese has melted. Garnish with fresh basil leaves and red chili pepper flakes (optional). Serve immediately.
Video
Notes
-
- Use a kitchen scale. A kitchen scale helps to accurately measure out the ingredients. The flour-to-water ratios play a role in the final flavor and texture of the crust. We highly recommend using a kitchen scale when preparing dough because the amount of flour in a cup measure tends to vary. If you must use a cup measure, remember to fluff out the flour before spooning it into the cup. Use a knife to level off the rim.
- The dough is easier to manipulate with greasy hands. 70% hydration, gives a borderline sticky yet supple dough. It is easier to manipulate the dough if your hands are oily.
- Proof the dough in large bowls. The dough expands 2-3x when left to proof at room temperature. To be safe, use a large mixing bowl or container which is at least 4x larger so that there is some extra room. An air-tight container is not necessary - you can also use a pot and cover with plastic wrap, wet towel or a lid.
- A hot baking surface makes a big difference. First place the pizza stone or steel on the upper rack (about six inches from the broiler). Preheat the oven at 500°F. Once the oven reaches 500°F allow it to continue to heat for 30 minutes. Turn on the broiler and allow the oven to heat up for 15 minutes. At this point the temperature of the hot baking surface should reach about 625°F.
- Charred spots on the Neapolitan pizza crust are normal. The charred spots are called 'leopard spots' and occurs because some areas, especially those with air bubbles, bake faster than others. This is completely normal and is the mark of a properly made Napolitano pizza.
- Cold proof for at least 72 hours. A longer proof makes a noticeable difference in dough flavor. For the optimal flavor make the pizza dough in advance.
- Dust the peel or use parchment. Sometimes when using a peel, the pizza will not slide off easily onto the hot baking stone. To avoid this, dust the peel with semolina flour or use a piece of crumpled parchment paper. This helps the pizza slide easily onto the hot baking sheet or pizza stone.
Storage
Make Ahead: Stored in an air-tight container the dough will last for about five days in the refrigerator. Freezer: Fresh pizza dough will last up to three months in the freezer. We learned a great tip from Cook's Illustrated, which says that the best time to freeze dough is during the cold proof stage. Here is how you freeze homemade pizza dough:-
- Allow the divided dough to cold proof in the refrigerator for at least 24 hours.
-
- Place the cooled dough on a parchment lined baking sheet and cover with plastic wrap. Freeze until firm - about 3-12 hours.
-
- Cover the frozen dough balls first with a little olive oil then wrap individually in plastic wrap. Store in a Ziploc freezer bag or airtight container. If using a freezer bag, be sure to squeeze out all the air before sealing. Mark the bag or container with the date that the dough was frozen.