Easy Neapolitan Pizza Dough Recipe

Why You Will Love This Easy Neapolitan Pizza Dough

The Magic of Simple Ingredients

The beauty of Neapolitan pizza dough recipe lies in its simplicity. Using just flour, water, yeast, and salt, this recipe transforms basic pantry staples into a versatile canvas for endless culinary creativity. Whether you prefer classic toppings or adventurous combinations, this Neapolitan pizza dough recipe serves as the perfect base for all your pizza creations. Our authentic pizza dough achieves that coveted balance of a crispy, golden-brown exterior and a soft, chewy interior; a texture that pizza enthusiasts dream about. With each bite, you’ll experience the satisfaction of creating a truly authentic pizza, right in the comfort of your own kitchen.

A Labor of Love

There’s something deeply therapeutic about making Neapolitan pizza dough recipe from scratch. The rhythmic motion of kneading, watching the dough rise, and carefully shaping it by hand connects us to centuries of Italian tradition, where every step is an art form. Neapolitan pizza dough recipe has been fine-tuned through years of testing, blending simplicity with technique, to achieve the perfect texture and flavor that rivals any pizzeria. With every batch, you not only create a delicious pizza but also become part of a timeless culinary tradition that celebrates the beauty of handcrafted food.

Perfect for Any Occasion

Whether you’re hosting a casual Friday night pizza party, planning a sophisticated Italian dinner, or just craving a delicious homemade meal, this Neapolitan pizza dough recipe is your secret weapon. Its versatility shines through, serving as the perfect base for both classic, traditional toppings and inventive, creative combinations. Whether you’re feeding a crowd at a family gathering, sharing a cozy date night with someone special, or preparing meals ahead of time for a busy week, this Neapolitan pizza dough recipe delivers every time. It’s the ultimate foundation for crafting unforgettable pizzas that bring everyone to the table.

Equipment

• Large mixing bowl
• Kitchen scale (for precise measurements)
• Pizza stone or steel
• Pizza peel
• Bench scraper

Ingredients

• 1000g (7¾ cups) “00” flour or bread flour [Learn about flour types]
• 650ml (2¾ cups) lukewarm water
• 20g (2 tsp) fine sea salt
• 3g (1 tsp) active dry yeast
• 15ml (1 tbsp) extra virgin olive oil
• 1 tbsp honey (optional, helps with browning)

Instructions

Step 1: Activate the Yeast

Combine lukewarm water, heated to about 95°F (35°C), with the yeast and honey, then let the mixture stand until it becomes foamy.

Step 2: Mix the Dough

In a large bowl, mix the flour and salt, then add the yeast mixture along with the olive oil. Stir until no dry flour remains, then knead the dough for 10 to 12 minutes, or until it becomes smooth and elastic.

Step 3: First Rise

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature.

Step 4: Divide and Shape

Divide the dough into four equal portions, shape each into a tight ball, and place them on a floured surface.

Step 5: Final Rise

Cover the dough balls with plastic wrap and refrigerate for up to 24 hours to develop the best flavor. Allow them to come to room temperature before shaping.

Step 6: Prepare for Baking

Place a pizza stone or steel in the oven and preheat it to the highest setting, typically between 500–550°F (260–288°C). Allow the stone to heat for at least 30 minutes before baking.

Step 7: Shape the Pizza

On a floured surface, press the dough outward with your fingers and stretch it to a 12-inch diameter, leaving the edges slightly thicker. Make sure the thickness is even throughout, then transfer the dough to a pizza peel dusted with semolina.

Step 8: Top and Bake

Add your desired toppings, then slide the pizza onto the hot stone using a quick jerking motion. Bake until the crust is golden brown with some charred spots, the edges are puffy, and the toppings are bubbling. Cooking time will vary depending on your oven temperature and the toppings used.

Step 9: Finish and Serve

Remove the pizza from the oven using the pizza peel and let it rest for 1 to 2 minutes. Add any fresh toppings such as basil or a drizzle of olive oil, then slice and serve immediately.

Making Ahead & Storage

• Make Ahead: Dough can be refrigerated for up to 3 days.
• Freezing: Wrap individual portions tightly, freeze up to 3 months.
• Thawing: Move to refrigerator 24 hours before use.

Expert Tips

• Use a kitchen scale for precise measurements.
• Temperature matters so keep water at 95°F/35°C.
• Cold fermentation develops better flavor.
• Handle dough gently when shaping.
• Preheat pizza stone for at least 1 hour.

Presentation Ideas

• Dust with semolina flour before baking.
• Brush crust edges with olive oil.
• Add fresh basil after baking.
• Finish with high-quality olive oil drizzle.

Nutritional Insights

Each serving of Neapolitan pizza dough recipe contains a perfect balance of simple, wholesome ingredients that create a soft, chewy crust with a slight crispness on the edges. Rich in carbohydrates, Neapolitan pizza dough recipe provides a satisfying base for your favorite pizza toppings. This portion size is ideal for creating a personal-sized pizza, offering a delightful and customizable foundation for all your culinary creations. Whether you’re making a classic Margherita or experimenting with new flavor combinations, this Neapolitan pizza dough recipe delivers the perfect texture and flavor every time.

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