Neapolitan Style Pizza Dough Recipe

Neapolitan pizza dough is the foundation for authentic, traditional Napoletana style pizzas. Neapolitan crusts are thin and crispy with a light golden color on the outside. The inside of these crusts will be soft but not too chewy.” Authentic Neapolitan Pizza Dough Recipe is a type of pizza dough that originated in Naples, Italy.

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Our Pizza Flour is milled from 100% American-grown wheat to precise “00” standards: perfect for homemade Neapolitan-style pizza. Its silky smooth texture creates an easy-to-shape dough

Rating: 4.7/5(59)
Calories: 50 per serving
Total Time: 24 hrs
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.
2. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours.
3. After being kneaded (left) this dough probably won't double in size; instead it will simply become a bit puffy (right).
4. Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. The position of the rack is important, particularly if you're using parchment paper — too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. , Divide the dough in half. Working with one piece at a time, transfer the dough to a well-floured surface.

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NEAPOLITAN PIZZA DOUGH like World Best Pizza Chef. Neapolitan pizza is the most recognized in the world, but many get it wrong, so I’ve enlisted world champion pizza maker, Johnny Di …

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Ingredients for Authentic Neapolitan Pizza Dough. Authentic Neapolitan pizza dough consists of only 4 simple ingredients: flour, water, salt, and yeast. And to get the best result, make sure you use quality ingredients. This will make 6 11-12 inch Neapolitan pizzas: 922g Tipo 00 flour (100%) 553ml cool water (60%) 23g of fine sea salt (3%)

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Odds are you might be thinking about one of the most classic pizza styles there is: Neapolitan Pizza, a quintessential Italian pizza with a crispy, chewy crust burnished with bubbles. Neapolitan pizza is kind of a big deal — so much so, in fact, that there’s a whole organization, The True Neapolitan Pizza Association , devoted to this style.

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Make the dough: Combine the warm water and yeast in a small bowl, stirring to dissolve the yeast. Combine the flour and salt in a medium bowl. Add the yeast mixture to …

Author: Food Network Kitchen
Steps: 5
Difficulty: Easy

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Neapolitan pizza is considered the OG of the worldwide staple, and this recipe lives up to the tradition with a springy, flavorful crust. The dough's cold, slow rise in the refrigerator is a major

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A great Neapolitan pizza has the best sauce, the finest mozzarella, and maybe a few whole basil leaves. But before you can get into the toppings, you'll need to make the perfect crust. Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast. No oil, no sugar, nothing.

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1. Start the Neapolitan pizza dough two days ahead. Many other doughs (including my Basic and Slow-Rise recipes) include olive oil and sugar to enhance flavor, texture, and browning of the crust. True Neapolitan pizza dough, which is made of only flour, salt, yeast, and water, gets its superior flavor and texture from a longer fermentation time (in my recipe, …

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Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Lightly coat a large bowl with oil; place the dough in the bowl, turning it to oil the top. Cover with plastic wrap; place in a warm, draft-free place and let rise until doubled in size, about 1 ½ hours.

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The recipe above is a little different to a true authentic neapolitan pizza dough. ( There is a good reason for that though! A true neapolitan base uses cold water and is …

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Instructions. In the mixing bowl, whisk the yeast into the water. Whisk in the salt. Add the flour. Mix for 2 minutes at low speed, then about 10 minutes at medium speed (or until the dough cleans the side of the mixing bowl and is soft and supple). Leave dough in the mixing bowl and cover with a damp cloth. Allow dough to rise for one hour.

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When calculating your own recipe, it’s best to stick to the percentages below. These are the ratios used by the Associazione Verace Pizza Napoletana, which safeguards the original recipe for Neapolitan dough. 100% flour. 65% water. 3% salt. 0.2% fresh yeast. wow wow wow! What if you don’t like calculating? No worries, just go to my website!

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New York-style pizza dough is an offshoot of Neapolitan-style dough designed to be cooked in a slightly cooler-burning coal-fired (or as is more often the case in modern New York pizzerias, gas-fired) ovens. It's stretched out slightly thicker than a Neapolitan base, though on the scale of pizzas, it's still considered "thin crust."

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Add tomato puree as desired onto the flattened dough and put pizza in the middle rack of the oven on a pizza stone, baking at 550 degrees F. about 10-15 minutes. If using a real high heat pizza oven of 900 degrees F the cooking time is 5 minutes. Add the fresh mozzarella half way into the baking time in the regular oven.

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Calling all pizza lovers! Today I am sharing our go-to Authentic Neapolitan Pizza Dough Recipe from the folks at Forno Bravo. Neapolitan pizza, or pizza Napoletana, is a variety of pizza that originated in Naples, Italy. It is made with simple and fresh ingredients: a simple dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil.

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In a large mixing bowl, combine the flour and salt. In a small bowl, mix together the warm water and yeast and stir to combine. Either on a large, clean work surface or cutting board, pour out the flour mixture and make a well in the center. Slowly pour the water and yeast mixture into the middle of the well and, using a fork, gradually pull

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Frequently Asked Questions

How to make a classic neapolitan pizza dough?

  • Now add the olive oil and fold it in before covering the bowl with a tea towel/cloth and leaving it to the side (room temperature) for 5-10minutes.
  • After max 10 minutes, remove the cloth.
  • Leave the dough in the bowl and start to work it again using the tips of your fingers to fold each side into the middle and then turning the bowl ...

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What makes neapolitan pizza so great?

Neapolitan pizza crust also tends to be crispy and well-risen, appearing thicker than the thin crust found in Roman pizza. Along with having a super thin base, authentic neapolitan pizza contains more sauce than cheese so the meal cannot be cut into slices like its American counterpart.

How do you make authentic pizza dough?

To mix the dough

  • Place water in mixing bowl.
  • In a separate bowl, mix salt and yeast (and sugar if using) into flour
  • Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
  • After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)

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How to make perfect pizza dough?


  • Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
  • In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
  • Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. ...

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