Description
This Neapolitan pizza dough recipe yields a tender, flavorful crust with a mildly chewy texture, achieved through a slow fermentation process. Using type 00 flour and a minimal amount of yeast, the dough undergoes an overnight rise and a cold rest, allowing development of complex flavors and a perfect elasticity for topping and baking classic Neapolitan pizzas at home.
Ingredients
Scale
Dough 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
- The Night Before: In a large bowl, combine the type 00 flour, cool water, instant yeast, and kosher salt. Mix thoroughly until all ingredients are incorporated into a rough dough.
- Rest and Fold: Let the dough rest for 30 minutes to allow hydration. After resting, perform strength-building folds by gently stretching and folding the dough over itself several times to develop gluten structure. Cover and leave the dough to rise slowly overnight at room temperature.
- The Next Morning: Once the dough has rested overnight, divide it into 4 equal portions. Shape each portion into a smooth dough ball by stretching the surface taut and pinching it underneath.
- Cold Rest: Place the dough balls in a container and refrigerate for at least 2 hours, and up to 5 days. This cold fermentation enhances flavor and texture.
- Preparing to Bake: When ready to make pizza, remove the dough from the refrigerator and let it come to room temperature, approximately 1 to 2 hours, to relax the gluten and facilitate stretching.
- Shape and Bake: Preheat your oven and pizza stone or baking surface to a high temperature (ideally 482°F/250°C or higher). Stretch the dough gently into pizza rounds without pressing out the air bubbles to maintain a light crust. Add your favorite toppings and bake the pizza in the hot oven until the crust is golden and toppings are cooked, about 7 to 10 minutes depending on your oven.
Notes
- Type 00 flour is finely milled Italian flour ideal for pizza dough but can be substituted with all-purpose flour if unavailable, though texture may vary.
- Ensure water temperature is about 73ºF to optimize yeast activation and fermentation.
- Folding the dough after the initial mix strengthens gluten, aiding dough elasticity and structure during baking.
- Cold fermentation in the fridge intensifies dough flavor and improves texture.
- Allowing dough to come to room temperature before shaping helps make stretching easier and prevents tearing.
- Bake pizzas on a preheated pizza stone or steel at high temperatures to achieve the authentic Neapolitan-style crust.
