If you’re a pizza enthusiast, you’ve probably heard of Neapolitan pizza. Its thin, chewy crust, simple yet flavorful toppings, and traditional cooking method in a wood-fired oven make it a beloved choice among pizza lovers worldwide.
One of the key components of an authentic Neapolitan pizza is its dough. In this article, I’ll dive into the Neapolitan pizza dough, providing a step-by-step guide, the best flour recommendations, and expert tips on shaping the perfect Neapolitan pizza.
Neapolitan Pizza Dough Recipe
Neapolitan pizza dough is a minimalistic dough made with flour, water, salt, and yeast, without oil or sugar. Below are the key ingredients of Neapolitan pizza.
Ingredients
- 500g (about 4 cups) Tipo 00 flour
- 325ml (about 1 1/3 cups) water
- 10g (1 1/2 tsp) salt
- 2g (1/2 tsp) active dry yeast
Instructions
- Grab a mixing bowl from your kitchen gadgets and combine the water and yeast. Allow it to sit for about 5 minutes until it becomes foamy.
- Add the flour and salt to the yeast mixture.
- Mix the ingredients until they come together into a rough dough.
- Transfer the dough to a floured surface and knead it for about 10-15 minutes until it’s smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise for 8-12 hours at room temperature.
- After the rise, divide the dough into four equal portions and shape them into balls.
- Let the dough balls rest for an additional 2 hours, covered.
- Your Neapolitan pizza dough is now ready to be stretched and topped for baking!
What is Neapolitan Pizza Dough?
Neapolitan pizza dough is the foundation of the iconic Neapolitan pizza. It’s characterized by high hydration, resulting in a soft, chewy, and slightly puffy crust when baked in a super-hot oven.
This dough typically consists of four simple ingredients: flour, water, salt, and yeast. The dough’s long fermentation time adds depth of flavor and the classic Neapolitan texture that sets it apart from other pizza styles.
What is the Best Flour for Neapolitan Pizza?
Choosing the right flour is crucial for achieving that authentic Neapolitan pizza texture. Tipo 00 flour, an Italian finely milled flour, is the preferred choice for Neapolitan pizza dough. It has a lower protein content than all-purpose flour, which helps create a delicate, tender crust.
The fine texture of Tipo 00 flour also allows for better hydration and gluten development, resulting in that signature chewiness.
How Can I Shape Pizza Like a Pro?
Shaping Neapolitan pizza dough is an art in itself. Here are some expert tips to help you get it just right:
- Use a Light Touch: Avoid excessive pressure when stretching the dough to preserve those desirable air bubbles and avoid a tough crust.
- Please start with the Ball: Press a round dough ball gently with your fingertips to create a thicker border (cornicione). Then, use your hands and knuckles to stretch the center.
- Practice Makes Perfect: Shaping Neapolitan pizza dough takes practice. Don’t be discouraged if your first attempts aren’t flawless – the taste will still be delicious!
Conclusion
Mastering Neapolitan pizza dough is a rewarding endeavor for any pizza lover. You can create authentic, mouthwatering Neapolitan pizzas in your kitchen with the right recipe, flour, and technique. So, roll up your sleeves, gather your ingredients, and start your journey to pizza perfection!
