How to Cook Perfect Neapolitan Pizza Dough

Neapolitan Pizza Dough. Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast. True to Italian tradition, Neapolitan pizza dough is made up of very few ingredients, water, salt, yeast and all-important flour. The taste and crunch make all the difference, so watch as we pair it back and respect the simplicity of this fine dough.

This recipe uses bakers percentages which means the amount of water added is based on the total amount of flour. 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. You can cook Neapolitan Pizza Dough using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of Neapolitan Pizza Dough

1. Prepare 165 grams of Flour (Caputo 00 flour is best, bread flour is good).
2. Prepare 3 1/5 grams of Salt (Kosher or Table).
3. You need 2 2/5 grams of Instant Yeast (I use Fleischmann's quick-rise).
4. It's 104 grams of Water.

This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. It makes for a beautiful, supple and fluffy dough. You can find it at your local grocery or online. If you can't find it, you can use all-purpose; it will still make next level pizza!

Neapolitan Pizza Dough step by step

1. Note for bakers: The weights in this recipe can be represented as ratios for easily calculating required ingredients for large batches. The salt, yeast, water, are represented as percentages of the initial weight of the flour used. The ratios are as follows: Flour: 100% Salt: 2% Instant yeast: 1.5 % Water: 65% For example if you want 10 pizza's, multiply the 160g of flour per pizza by 10 (equals 1,600g). Then multiply 1,600 by 0.02 to find the required salt, 0.015 for the yeast, 0.65 for the water..
2. Combine flour, salt, yeast in a large bowl and mix until homogeneous..
3. Add water and incorporate into dry ingredients using hands or mixer on slow speed until no dry flour remains on bottom of bowl..
4. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours..
5. Turn dough out onto lightly floured surface and divide into 270g even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4..
6. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking..
7. Bake as hot as possible (if you have the right equipment, 900-1,000 Fahrenheit) until crust is darkened and toppings bubble (2-3 minutes if cooking at 900 Fahrenheit)..

Divide the dough into desired size pieces and form each piece into a ball. Place the dough balls onto a lightly oiled pan or into a dough box. Mist with pan spray and cover with plastic wrap, a large plastic bag or trash can liner, or a lid. Place the pan into a refrigerator to slowly ferment overnight. The quintessential Neapolitan sub-species is the Pizza Margherita, made with San Marzano tomatoes from Italy, fresh water buffalo mozzarella cheese, and fresh basil, producing the colors of the Italian flag, red, white, and green.