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Author:
kneaded_things
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Contemporary Neapolitan Style Pizza Dough
This recipe guides you through making a contemporary Neapolitan-style pizza dough, perfect for producing 6 individual pizzas. It simplifies the mixing and kneading process, followed by essential bulk fermentation and precise dough balling to achieve a light, airy, and flavorful crust, ready for your favorite toppings and a high-temperature bake.
#Pizza
#Dough
#Neapolitan
#Italian
#Baking
#Yeast
#Homemade
Initial mixing of ingredients
Recipe Information
20m
Prep Time
0m
Cook Time
13h 50m
Total Time
6
Servings
Medium
Italian
English
Nutrition (per serving)
540
Calories
17g
Protein
108g
Carbs
2g
Fat
Dough after initial rest and kneading
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Dough being divided and balled
Instructions
0/7 completed
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- In a large mixing bowl, combine the pizza flour and salt. Stir briefly to ensure the salt is evenly distributed.1m
Preview1mPreviewIn a large mixing bowl, combine the pizza flour and salt. Stir briefly to ensure the salt is evenly distributed. - Add the instant yeast to the water and stir until fully dissolved. Gradually pour the yeast-water mixture into the flour, stirring continuously for 1-2 minutes until a shaggy, rough dough forms with no dry flour remaining.2mPreview2mPreviewAdd the instant yeast to the water and stir until fully dissolved. Gradually pour the yeast-water mixture into the flour, stirring continuously for 1-2 minutes until a shaggy, rough dough forms with no dry flour remaining.
- Cover the bowl with plastic wrap or a damp cloth and let the dough rest for 30 minutes at room temperature. This autolyse step allows the flour to fully hydrate, making the dough less sticky and easier to work with.30m
Preview30mPreviewCover the bowl with plastic wrap or a damp cloth and let the dough rest for 30 minutes at room temperature. This autolyse step allows the flour to fully hydrate, making the dough less sticky and easier to work with. - After the rest, transfer the dough onto a clean, unfloured work surface. Knead the dough by hand for a few minutes, pulling the edges towards the center and folding it over onto itself. Continue until the dough begins to smooth out.5m
Preview5mPreviewAfter the rest, transfer the dough onto a clean, unfloured work surface. Knead the dough by hand for a few minutes, pulling the edges towards the center and folding it over onto itself. Continue until the dough begins to smooth out. - Place the kneaded dough back into a lightly oiled bowl, cover it securely, and let it undergo bulk fermentation at room temperature for 8 to 12 hours, or until it has roughly doubled in size. The exact time will depend on your room temperature.10h
Preview10hPreviewPlace the kneaded dough back into a lightly oiled bowl, cover it securely, and let it undergo bulk fermentation at room temperature for 8 to 12 hours, or until it has roughly doubled in size. The exact time will depend on your room temperature. - Gently turn the dough out onto a lightly floured surface. Divide the dough into 6 equal portions, each weighing approximately 250 grams. Form each portion into a tight ball by pulling the edges underneath and rotating it against the surface.10mPreview10mPreviewGently turn the dough out onto a lightly floured surface. Divide the dough into 6 equal portions, each weighing approximately 250 grams. Form each portion into a tight ball by pulling the edges underneath and rotating it against the surface.
- Place the dough balls into individual, lightly oiled containers or on a lightly floured tray, ensuring they have space to expand. Cover and let them proof for another 2-4 hours at room temperature until they are light, airy, and significantly increased in volume. They are now ready for shaping and baking.3h
Preview3hPreviewPlace the dough balls into individual, lightly oiled containers or on a lightly floured tray, ensuring they have space to expand. Cover and let them proof for another 2-4 hours at room temperature until they are light, airy, and significantly increased in volume. They are now ready for shaping and baking.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
