Authentic Neapolitan Pizza Dough Recipe: Everything About Neapolitan Pizza

If you know what it is like to eat authentic Neapolitan pizza, then you will understand the importance of having a good recipe. Have you been searching for a way to make authentic Neapolitan pizza dough from scratch?

We have created the perfect recipe that is not too difficult and tastes just like what you would get in Italy. You will need to be able to work with yeast, so if you are new to this process, we recommend doing some research on how it works before diving right into the instructions!

This blog post provides you with an authentic and delicious Neapolitan pizza dough recipe that can be made at home. So if you want to make your own homemade pizzas for family and friends, this is the place to start!

We’re delighted to share this authentic Neapolitan pizza dough recipe with you. This is a pretty straightforward no-knead dough that’s made from just flour, yeast, salt and water.

The key to the perfect texture is using very hot water for hydration and then letting it rest in the fridge overnight before shaping into pizzas.

It sounds like a lot of work but really it takes less than an hour total (including resting time) to make enough dough for 2 large pizzas or 4 smaller ones!

We’ll show you how to make a basic dough that will produce a perfect crust every time, let’s start!

Table of Contents

What Is Authentic Neapolitan Pizza?

The official pizza of the Italian region of Campania is called “Pizza Napoletana” and was designated as such in December 2014 by the European Union. The tradition of this style can be traced back to 1738, when tomatoes were first used in a recipe.

As its name suggests, this pizza dough comes from the port city of Naples. What makes it so special is its simplicity with just four ingredients: type 0 flour, water, yeast and salt.

Some Italian-American pizzerias have attempted to replicate this style of pizza by using high gluten/bread flours, commercial yeast or both.

This is one reason why authentic Neapolitan pizza dough recipe can be difficult to produce in North America.

The United States government has defined the term “Neapolitan Pizza Dough” in law, stating that it must contain flour, natural yeast or sourdough culture, salt, water and olive oil.

The crust must be kneaded by hand or with a low-speed mixer and formed by hand without the aid of a rolling pin.

It may not be stretched but instead tossed into the air “by tossing the dough high enough so that it rotates rapidly about its center”.

Neapolitan pizzas are round, typically around 13 inches (33 centimetres) across, and cooked for only two minutes in an oven with hot charcoals on the bottom of the deck.

The pizza is then removed from the oven, placed on a plate and served uncut.

What Are The Characteristics Of Neapolitan Pizza Dough?

Neapolitan pizza dough is characterized by a thin crust, soft center with low to moderate amount of yeast and salt. The dough should be elastic enough so that it can stretch easily without tearing or shrinking back.

It must have some resistance when you press your finger into the dough but not too much as this would force bubbles in the surface which will result in an uneven texture.

Neapolitan dough is typically made with just flour, salt and water. It should be kneaded until it becomes elastic to the touch.

The dough will ideally have a protein content of 11-15%. Additional ingredients such as olive oil or sugar can also be incorporated into the recipe for flavor variations.

Once you’ve combined all your wet and dry ingredients in a bowl, cover them with plastic wrap and allow them to rest at room temperature for about an hour before shaping the pizza crusts or balls.

Neapolitan pizza dough is made with flour, yeast, salt and water. It has very few ingredients because this style of pizza should really only focus on the quality of the crusts rather than other fillings or toppings.

It also must be kneaded by hand for at least 15 minutes before being formed into the desired shape (typically round), then allowed to rise in an oiled container until doubled in size.

This authentic Neapolitan pizza dough recipe uses both whole wheat and all purpose flour which provides not just flavor but nutrition as well.

The Neapolitan pizza is a favorite across Europe, and for good reason:

The roundish shape with an diameter max 35cm makes it easy to fold over once cooked – no one wants their crust burnt!
This style also features the famous raised edge known as “cornicione,” swollen from being in high heat but free of burns so that you can eat off only its crispiest parts without risk of burning your mouth later on down more than just slightly hot bites here at some point during dinner
How soft-and fragrant these pies must seem while fresh outta oven because who doesn’t love something smelling delicious after all

The 4 key characteristics for making an authentic Neapolitan pizza dough are:

1) using 00 flour within the recipe

2) mixing cold water into the dough

3) allowing it to sit in a refrigerator overnight before use

4) tossing the dough by hand instead of using a rolling pin.

Some people might consider that 00 flour (or double zero flour) can be difficult to find in North America, but we believe that it’s possible to recreate similar results without having to search around for it. All-purpose flour will work just fine, but the dough might be a little tougher to work with.

Neapolitan pizza dough is characterized by its thin, elastic nature that gives the crust a chewy texture.

This type of pizza pie usually has an even distribution of sauce and cheese with just enough to cover it without being too heavy or thick on any one section.

It also features ingredients such as fresh basil leaves and tomatoes. If you’re looking for authentic Napoletana pizza dough recipes, we have them here – try our step-by-step instructions today!

Authentic Neapolitan Pizza Dough Recipe: Step by Step Guide

Authentic Neapolitan pizza dough is a type of Italian bread with a chewy and crispy crust.

This style has been known to be the most authentic in Italy, but it’s also one that many people have trouble replicating from scratch due to its complicated recipe.

Luckily for you, we’ve done all the hard work so you can enjoy this delicious dish at home easy peasy!

The Neapolitan pizza dough recipe we provide is authentic Napoletana style from scratch using quality ingredients for maximum flavor and authenticity.

If you want to make sure your homemade pizzas are on-point every time, check out our step-by-step guide below!

Tools Needed For This Dough

Here are some tools you need to prepare when trying out this recipe:

– Kitchen scale

– Mixing bowl

– Plastic wrap

– Rolling pin (optional, for shaping dough by hand)

Ingredients:

Here are just some of the ingredients needed to make authentic Napoletana pizza dough from scratch:

1) FLOUR

The perfect pizza dough is made with high-quality flour. For Neapolitan style pizzas, use type 0 or “00” flour that contains an all Italian milled finely ground blend of 10-12% protein and gluten content for a thin crisp base just right on your taste buds!

2) YEAST

In Italy, natural fresh yeast is most common since it offers better flavor than dried brewer’s or Italian yeasts that you may find at your grocery store here in America (though they work too!).

If not, you can use a dried Italian yeast instead, I personally prefer using the latter because of how easily digestible active dry acidity-proofed cultures often end up being when consuming them raw – but feel free to use whichever type suits best with what recipe.

3) SALT

Using 2-3% fine sea salt in the dough – which helps slow down yeast fermentation and improves flavor due to less activity by this strain of baker’s yeast when exposed long enough (a result that also promotes browning).

It works best if mixed into flour at room temperature before adding any liquids so as not to disrupt its structure too much while mixing with just your hands or even better yet use an electric mixer!

4) WATER

Kneading dough is an essential step in making pizza. The temperature of water used for kneading should be around 20 degrees C (68 Fahrenheit) and because it warms up over time while you work with your hands, we do not need hot enough ingredients at first when starting this process.

The specific dosage will be guided in detail below:

– 1 kg 00 flour or all-purpose flour

– 1.5 tsp active dry yeast

– 2 tsp salt

– 650 ml cold water

*adjust as needed depending on weather and humidity conditions

Yield: 4-6 Pizzas

How to Make Authentic Neapolitan Pizza Dough From Scratch step-by-step

Now that you have everything you need, let’s get started on making this delicious dough!

Step 1) In a medium bowl dissolve salt in water. Add the yeast and mix well, ensuring it has completely dissolved with no clumps.

Step 2) Slowly add flour to your mixture by adding a few tablespoons at a time and mix until everything is combined into a ball of dough that you can handle.

Step 3) Slowly add the water to the mixture while continually kneading it until the dough is smooth and slightly sticky.

You may not need to use all of the water, so stop adding when the dough becomes too difficult to mix with a spoon. You may need more or less water, so feel free to adjust as needed depending on your climate and weather conditions.

Step 4) Knead the dough by hand for about 15 minutes, until it’s smooth and elastic. This will help develop the gluten and make the dough more elastic.

If the dough is too wet, add a little more flour until it’s manageable. If it’s too difficult to knead by hand, you can use a rolling pin to stretch it out instead.

Step 5) Form the dough into a ball and place it in an oiled container. Cover with plastic wrap and let it rise at room temperature until doubled in size, which should take about 2 hours. This will help the dough rise and develop flavor.

Step 6) After 2 hours, divide the dough into 4-6 smaller balls (depending on how big you want your pizzas to be). Place the dough balls on a lightly floured surface and let them rest for an additional 30 minutes.

If you are making 4 pizzas, divide the dough into 4 equal balls. Place your shaped pizzas on a baking sheet lined with parchment paper and brush each one with a little bit of olive oil. Cover with plastic wrap and let them rest in a warm place for an additional 30 minutes.

Step 7) Preheat your oven to the highest temperature possible. For Neapolitan style pizzas, we recommend at least 550 degrees Fahrenheit (290 degrees Celsius).

Step 8) Now it’s time to shape your dough!

To shape the pizza crusts, use your hands to gently stretch them into rounds. You can either use a rolling pin to roll it out into a pizza crust, or you can use your hands to shape it into a circular disc.

Make sure they’re not too thin or they’ll be difficult to work with and might end up being too crispy. Be sure to coat the pizza dough with olive oil before adding your desired toppings.

Step 9) Place the pizza dough on a baking sheet lined with parchment paper and let it cook for about 5-7 minutes, until golden brown.

Step 10) Add your favorite toppings and bake the pizza for another 10-12 minutes.

Enjoy your delicious homemade Neapolitan pizza! Now that you know how to make authentic Neapolitan style pizza dough, you can make your own delicious pizzas at home!

Some variations of this dough recipe call for adding a bit of sugar, honey or malt to the mix.

Feel free to experiment with these ingredients to see what gives you the best results. We’ve found that adding a touch of sugar helps to create a nice crispy crust.

We hope you enjoy this authentic Neapolitan pizza dough recipe! It’s sure to become a favorite in your house!

Authentic Neapolitan Pizza Nutrition Facts

Serving Size 1 Slice (154 g)

Amount Per Serving

Calories 250
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 290 mg
Potassium 10 mg
Total Carbohydrate 43 g
Dietary Fiber 1 g
Sugars 4 g
Protein 5 g
Vitamin A 0%
Vitamin C 2%
Calcium 0%
Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

What Makes Neapolitan Pizza Different

If you’ve ever had the pleasure of eating authentic Neapolitan pizza, you’ll know that it’s unlike any other style of pizza. Although there are various types of pizzas, Italian pizzas are known for their thin crusts and soft centers.

Neapolitan pizza is made with few toppings, so the crust absorbs the flavors of the sauce and toppings. The dough for this type of pizza is similar to focaccia bread. It’s soft inside with a crispy crust, which makes it perfect for dipping into sauces.

Traditional Neapolitan pizza dough is made without salt or sugar, because Italian bakers believed that salt would slow down the fermentation process and that sugar would feed yeast too quickly.

Sometimes you’ll find honey added instead of sugar, but normally there are no additional ingredients in Neapolitan pizza dough besides flour, water and yeast.

Neapolitan pizzas are made in a wood-fired oven at very high temperatures to cook quickly without burning the crust or toppings.

The dough is then topped with fresh ingredients like fresh basil, tomatoes, garlic and extra virgin olive oil before being baked at an even higher temperature.

This makes the crust crispier than most other styles of pizza while still maintaining its lightness. If you’ve never tried true Neapolitan pizza, be sure to try one next time you’re in Italy – you won’t be disappointed!

How To Store Your Dough In The Fridge Or Freezer

If you’ve made a large batch of dough and not planning on using your dough right away, you can store it in the fridge or freezer., simply divide it into smaller portions before storing them in the fridge or freezer.

Some pizza parlors keep their dough balls in a food-safe plastic bag with a little bit of oil to prevent the surface from drying out. You can also use this method for storage, but make sure that your dough is fully covered with olive oil so it doesn’t dry out.

To store your dough in the fridge, simply place it in an oiled container, cover with plastic wrap and let it sit for about 2 days.

To store your dough in the freezer, place it in a Ziploc bag or airtight container and freeze for up to 3 months.

When you’re ready to use it, let it thaw overnight in the fridge and then let it rise at room temperature until doubled in size (this will take about 2 hours).

If you don’t want to leave it out at room temperature, put it back in the oven for a few minutes since there should still be residual heat left inside.

Tips And Tricks For Making Perfect Crusts

1) If your dough is too wet, add a little more flour until it’s manageable. If it’s too difficult to knead by hand, you can use a rolling pin to stretch it out instead.

2) If the dough is too elastic and doesn’t want to form into a ball, let it rest for 5-10 minutes and try again.

3) Kneading the dough by hand helps develop the gluten and make the dough more elastic.

4) Make sure your oven is at the highest temperature possible before baking your pizzas. A temperature of 550 degrees Fahrenheit (290 degrees Celsius) is ideal for Neapolitan-style pizzas.

5) To get a nice golden brown crust, let the pizza dough cook for 5-7 minutes before adding your desired toppings.

6) Be sure to coat the pizza dough with olive oil before adding your favorite toppings. This will help the crust stay crispy and not become soggy.

7) You can use any type of topping you like on your pizza. Some of our favorites include pepperoni, sausage, mushrooms, onions and bell peppers.

8) If you’re not happy with the results you’re getting, don’t be afraid to experiment with different ingredients and variations of this recipe until you find what works best for you.

9) Once you’ve mastered the art of making Neapolitan-style pizza dough, feel free to experiment with other types of dough recipes as well.

10) Don’t be discouraged if your first few pizzas don’t turn out as crispy as you would like. Like all cooking, practice makes perfect.

Be sure to continue reading our blog to learn more about making homemade pizza and other delicious recipes!

Recipe variations (e.g., gluten-free, whole wheat)

Ingredients:

2 cups (16 oz) all-purpose flour
1 cup (8 oz) water (lukewarm, 110 degrees Fahrenheit / 43.3 degrees Celsius)
1 tsp dry yeast
1 tsp salt

You can use any type of flour you like for this recipe. We like to use half all purpose and half whole wheat. If you want a gluten-free version, we suggest using tapioca flour instead of all-purpose flour.

Add the ingredients to a large bowl in the order listed above and mix them together with your hands or a spoon until everything is completely mixed together.

If the dough feels too sticky add a little bit more flour until it becomes manageable. Form the dough into a ball and place it back in the bowl. Cover the bowl with a towel or plastic wrap and let it sit in a warm place for about 30 minutes so the dough can rise.

After the dough has risen, knead it by hand for 5-10 minutes until it’s nice and elastic. If you find that it’s too difficult to knead by hand, you can use a rolling pin to stretch it out instead.

Once the dough is ready, divide it into two or three parts (depending on how large you want your pizzas to be) and form them into balls.

Place the dough balls on a lightly floured surface and cover them with a towel or plastic wrap. Let them sit for another 30 minutes so they can rise again.

If you don’t want to leave the dough balls out at room temperature, put them back in the oven for a few minutes since there should still be residual heat left inside. This will help raise them to the desired size faster.

Cooking Tips: