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elifscookingpot
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Classic Neapolitan Pizza Dough
This recipe guides you through making a classic Neapolitan-style pizza dough from scratch, perfect for creating delicious homemade pizzas. The process involves simple ingredients and a good amount of resting time to develop flavor and texture, resulting in a light, airy, and chewy crust.
#pizza dough
#homemade pizza
#Neapolitan pizza
#Italian
#baking
#yeast dough
Mixed Dough Ingredients
Recipe Information
30m
Prep Time
15m
Cook Time
8h 45m
Total Time
2
Servings
Medium
Italian
English
Nutrition (per serving)
300
Calories
10g
Protein
55g
Carbs
5g
Fat
Smooth Kneaded Dough
Ingredients
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Proofed Dough Ball
Instructions
0/8 completed
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- In a large bowl, dissolve the fresh yeast in a small portion of the lukewarm water. If using dry yeast, mix it directly with the flour.5m
Preview5mPreviewIn a large bowl, dissolve the fresh yeast in a small portion of the lukewarm water. If using dry yeast, mix it directly with the flour. - Add the flour to the bowl, then pour in the remaining water and the olive oil (if using). Sprinkle the salt over the flour, avoiding direct contact with the yeast initially.3mPreview3mPreviewAdd the flour to the bowl, then pour in the remaining water and the olive oil (if using). Sprinkle the salt over the flour, avoiding direct contact with the yeast initially.
- Mix the ingredients by hand or with a stand mixer on low speed until a shaggy dough forms. Continue to knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky.15mPreview15mPreviewMix the ingredients by hand or with a stand mixer on low speed until a shaggy dough forms. Continue to knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise at room temperature for 1.5 to 2 hours, or until doubled in size.2h
Preview2hPreviewForm the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise at room temperature for 1.5 to 2 hours, or until doubled in size. - Gently punch down the dough to release air. Divide the dough into 2-3 equal portions, depending on desired pizza size. Form each portion into a tight ball.5m
Preview5mPreviewGently punch down the dough to release air. Divide the dough into 2-3 equal portions, depending on desired pizza size. Form each portion into a tight ball. - Place the dough balls on a lightly floured surface or in individual containers, cover, and let them proof for another 4-6 hours at room temperature, or cold ferment in the fridge for 24-48 hours for enhanced flavor.6hPreview6hPreviewPlace the dough balls on a lightly floured surface or in individual containers, cover, and let them proof for another 4-6 hours at room temperature, or cold ferment in the fridge for 24-48 hours for enhanced flavor.
- When ready to bake, gently stretch each dough ball from the center outwards to form your pizza base, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if possible to preserve air bubbles.5m
Preview5mPreviewWhen ready to bake, gently stretch each dough ball from the center outwards to form your pizza base, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if possible to preserve air bubbles. - Top your pizza with desired ingredients and bake in a very hot oven (ideally 220-250°C / 425-475°F) for 8-15 minutes, or until the crust is golden and cheese is bubbly.15m
Preview15mPreviewTop your pizza with desired ingredients and bake in a very hot oven (ideally 220-250°C / 425-475°F) for 8-15 minutes, or until the crust is golden and cheese is bubbly.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
