Description
A traditional Neapolitan pizza dough recipe that yields four authentic pizza bases with a tender, airy crust. Made with simple ingredients and an overnight fermentation for enhanced flavor and texture.
Ingredients
Scale
Ingredients
- 665g Type 00 flour (about 4 1/2 cups packed)
- 450g cool water (73º F)
- 18g kosher salt (about 2 1/2 tbsp)
- 1/8 tsp instant yeast
Instructions
- Mix and Rest: In a large bowl, combine the Type 00 flour, cool water at 73ºF, instant yeast, and kosher salt. Mix until the ingredients come together into a shaggy dough. Allow the dough to rest for 30 minutes to hydrate the flour fully.
- Strengthen and Ferment: After resting, perform strength-building folds by stretching and folding the dough inside the bowl several times. Cover the bowl and let the dough rise overnight at room temperature to develop flavor and improve texture.
- Divide and Refrigerate: The next day, divide the dough into 4 equal portions. Shape each portion into a tight dough ball. Place the dough balls in the refrigerator and allow them to rest for at least 2 hours, up to 5 days, to mature the dough.
- Prepare and Bake: When ready to bake, bring the dough balls to room temperature. Shape each dough ball into a pizza base. Preheat your oven to its highest setting, ideally with a pizza stone inside for best crust development. Add your desired toppings and bake the pizzas until the crust is golden and the toppings cooked through, usually about 7-10 minutes depending on oven type.
Notes
- Type 00 flour is traditional for Neapolitan pizza and yields a tender, elastic crust.
- Maintaining water temperature at 73ºF is important for yeast activity and dough consistency.
- The overnight fermentation is key for flavor development.
- Refrigerating the dough balls allows further fermentation and improves dough handling.
- Use a pizza stone and preheat the oven thoroughly for best results.
- This dough does not contain oil, following traditional Neapolitan style.
