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Author:
bosiljakpizzanapoletana
TikTok
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Authentic Neapolitan Pizza Dough
This recipe focuses on crafting the perfect Neapolitan pizza dough, using traditional ingredients and high hydration, as shown in the video. The video highlights the mixing and handling of the dough, which is the foundation for an exquisite Neapolitan pizza. While the video primarily showcases the dough making process, the resulting dough is ideal for a classic Margherita pizza with simple, fresh toppings.
#Pizza
#Neapolitan
#Dough
#Italian
#Baking
#Yeast
#Homemade
Freshly baked Neapolitan pizza with basil
Recipe Information
50m
Prep Time
8m
Cook Time
5h 58m
Total Time
4
Servings
Medium
Italian
Serbian
Nutrition (per serving)
800
Calories
30g
Protein
100g
Carbs
35g
Fat
Stretching the pizza dough by hand
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Pizza entering the fiery oven
Instructions
0/11 completed
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- In a large bowl or stand mixer, combine the flour and about 600ml of the water. Mix until a shaggy dough forms and all the flour is hydrated.5m
Preview5mPreviewIn a large bowl or stand mixer, combine the flour and about 600ml of the water. Mix until a shaggy dough forms and all the flour is hydrated. - Dissolve the salt in the remaining 100ml of water, then crumble the fresh yeast into the mixture. Add this liquid to the dough and continue mixing.5m
Preview5mPreviewDissolve the salt in the remaining 100ml of water, then crumble the fresh yeast into the mixture. Add this liquid to the dough and continue mixing. - Knead the dough for 15-20 minutes, either by hand or using a stand mixer with a dough hook, until it is smooth, elastic, and passes the windowpane test.20m
Preview20mPreviewKnead the dough for 15-20 minutes, either by hand or using a stand mixer with a dough hook, until it is smooth, elastic, and passes the windowpane test. - Form the dough into a large ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it ferment at room temperature (around 22-25°C) for 2 hours.2h
Preview2hPreviewForm the dough into a large ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it ferment at room temperature (around 22-25°C) for 2 hours. - Gently transfer the dough to a lightly floured surface. Divide the dough into 4 equal portions (approximately 425g each) and form each portion into a tight ball.10m
Preview10mPreviewGently transfer the dough to a lightly floured surface. Divide the dough into 4 equal portions (approximately 425g each) and form each portion into a tight ball. - Arrange the dough balls on a floured tray, spaced apart. Cover them lightly with plastic wrap or a damp cloth and let them proof for another 3-4 hours at room temperature, or cold ferment in the refrigerator for 24-48 hours.3h
Preview3hPreviewArrange the dough balls on a floured tray, spaced apart. Cover them lightly with plastic wrap or a damp cloth and let them proof for another 3-4 hours at room temperature, or cold ferment in the refrigerator for 24-48 hours. - While the dough finishes proofing, prepare your toppings. Crush the San Marzano tomatoes by hand for sauce, tear the fresh mozzarella, and pick fresh basil leaves.10m
Preview10mPreviewWhile the dough finishes proofing, prepare your toppings. Crush the San Marzano tomatoes by hand for sauce, tear the fresh mozzarella, and pick fresh basil leaves. - Preheat your pizza oven or oven with a pizza stone/steel to its highest temperature (ideally 450-500°C / 850-950°F). Gently stretch a dough ball by hand, working from the center outwards, leaving a raised crust.2m
Preview2mPreviewPreheat your pizza oven or oven with a pizza stone/steel to its highest temperature (ideally 450-500°C / 850-950°F). Gently stretch a dough ball by hand, working from the center outwards, leaving a raised crust. - Place the stretched dough onto a lightly floured pizza peel. Quickly spread a thin layer of tomato sauce, add pieces of fresh mozzarella, and a few basil leaves.2m
Preview2mPreviewPlace the stretched dough onto a lightly floured pizza peel. Quickly spread a thin layer of tomato sauce, add pieces of fresh mozzarella, and a few basil leaves. - Carefully slide the pizza into the preheated oven. Bake for 60-90 seconds, rotating if necessary, until the crust is puffed and charred in spots, and the cheese is melted and bubbly.2m
Preview2mPreviewCarefully slide the pizza into the preheated oven. Bake for 60-90 seconds, rotating if necessary, until the crust is puffed and charred in spots, and the cheese is melted and bubbly. - Remove the pizza from the oven, drizzle with a little extra virgin olive oil, and serve immediately.1m
Preview1mPreviewRemove the pizza from the oven, drizzle with a little extra virgin olive oil, and serve immediately.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
