Description
This homemade Neapolitan pizza dough recipe offers an authentic and fresh taste, perfect for pizza lovers who appreciate a crunchy and delicious base.
Ingredients
Scale
- 500g (4 cups) of Caputo 00 flour (or any high-quality 00 flour), plus extra for dusting
- 325g (1 1/3 cups) of warm water (about 80-85°F / 27-29°C)
- 10g (2 teaspoons) of fine sea salt
- 1g (approx. 1/4 teaspoon) of active dry yeast
- 5g (1 teaspoon) of honey
Instructions
- Activate the Yeast: In a large bowl, combine warm water and honey. Mix until honey is fully dissolved. Sprinkle yeast over the surface. Let sit for 5-10 minutes, or until the yeast is frothy.
- Add the Flour: Gradually add about half the flour to the yeast mixture. Use your hand or a dough whisk to mix until a shaggy dough forms.
- Incorporate the Salt: Add the salt to the remaining flour and slowly add this mixture to the dough, mixing until all the flour is incorporated and a rough dough forms.
- Knead the Dough: If using a stand mixer, use the dough hook and knead on low speed for 8-10 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead vigorously for 15-20 minutes, until smooth, elastic, and slightly sticky.
- First Fermentation: Lightly grease the mixing bowl. Place the dough ball in the bowl, turning it to coat with oil. Cover tightly with plastic wrap. Let rise at room temperature (about 70-75°F / 21-24°C) for 2 hours, or until doubled in size. Alternatively, for better flavor, ferment in the fridge for 24 to 48 hours.
- Divide and Shape: Carefully turn the dough out onto a lightly floured surface. Divide into 4 equal parts (about 250-280g each). Shape each piece into a smooth ball by stretching the top of the dough and tucking it underneath.
- Second Fermentation: Place the dough balls on a lightly floured surface or in airtight containers, leaving enough space between them. Cover lightly with plastic wrap or a damp cloth. Let rest at room temperature for 2-4 hours, or until puffed and airy.
- Time to Make Pizza: Now you are ready to shape the dough, add your favorite toppings, and bake your pizzas. Remember, Neapolitan pizzas cook best at very high temperatures.
Notes
For best results, use high-quality flour and take your time with fermentation to enhance flavor. Preheat the oven well for a crispy crust.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 410mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pizza dough, Neapolitan pizza, homemade pizza, Italian cuisine