Neapolitan Pizza Dough Recipe: A Guide to Authentic Italian Pizza
Making authentic Neapolitan pizza at home might seem daunting, but with the right recipe and technique, it's achievable! This guide will walk you through creating a delicious, chewy, and slightly charred Neapolitan pizza dough, perfect for your next pizza night.
Understanding Neapolitan Pizza Dough
Neapolitan pizza dough is renowned for its unique characteristics: a soft, airy interior, a slightly charred and blistered crust, and a subtle tang. This isn't your average pizza dough; it requires specific ingredients and a precise process to achieve that authentic taste and texture. The key lies in the high hydration dough, typically around 60-65%, which results in that signature airy chewiness.
Key Ingredients for Success:
- Flour: Use "00" flour (double zero flour), a finely ground Italian flour, for the best results. Its low protein content prevents the dough from becoming too tough. Bread flour can be substituted in a pinch, but the texture might be slightly different.
- Water: Use lukewarm, filtered water. The temperature is crucial for proper yeast activation.
- Yeast: Active dry yeast or fresh yeast will both work. Fresh yeast requires slightly less proofing time.
- Salt: Salt is essential for flavor and dough development.
- Olive Oil: A high-quality extra virgin olive oil adds richness and flavor.
The Neapolitan Pizza Dough Recipe
This recipe yields enough dough for two 12-inch pizzas.
Ingredients:
- 500g "00" flour (or bread flour)
- 325g lukewarm water
- 3g active dry yeast (or 9g fresh yeast)
- 10g salt
- 20ml extra virgin olive oil
Instructions:
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Activate the Yeast: In a large bowl, combine the lukewarm water and yeast. Let it stand for 5-10 minutes until foamy. This indicates the yeast is active and ready to work its magic.
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Combine Ingredients: Add the flour and salt to the yeast mixture. Mix with your hands or a wooden spoon until a shaggy dough forms.
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Kneading the Dough: This is where the magic happens! Knead the dough for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer with a dough hook, knead for 5-7 minutes. Add the olive oil during the last minute of kneading.
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First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 2-3 hours, or until doubled in size.
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Shaping the Dough: Gently punch down the dough to release the air. Divide it into two equal portions. Shape each portion into a ball.
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Second Proof (Cold Proofing): Place the dough balls in lightly oiled containers, cover them, and refrigerate for at least 12 hours, or up to 24 hours. This slow fermentation develops flavor and texture.
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Preparing for Baking: Remove the dough from the refrigerator about 1-2 hours before baking. Gently stretch and shape the dough into 12-inch circles or your desired shape.
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Baking: Bake the pizza in a very hot oven (ideally a pizza oven at 900°F, or as hot as your home oven will allow). Bake for 60-90 seconds, or until the crust is beautifully charred and blistered.
Tips for Neapolitan Pizza Perfection
- Don't overwork the dough: Overkneading can result in a tough crust.
- Proper hydration is key: The high hydration level is crucial for that characteristic Neapolitan texture.
- Use a pizza peel: A pizza peel makes transferring the pizza to the hot oven much easier.
- Experiment with toppings: Keep toppings simple and high-quality to let the dough shine.
With practice and attention to detail, you'll be crafting delicious, authentic Neapolitan pizzas in no time! Remember, patience is key in the art of pizza making. Happy baking!
