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plantfuture
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Neapolitan Pizza Dough
This recipe guides you through making an authentic Neapolitan pizza dough, known for its light, chewy texture and rich flavor. It starts with a poolish (pre-ferment) for optimal development, followed by mixing, kneading, and a long, slow fermentation process to achieve the perfect crust. The recipe is inspired by weeks of refinement, aiming for the best homemade Neapolitan pizza experience.
#Pizza
#Neapolitan
#Dough
#Italian
#Baking
#Fermentation
#Homemade
Finished Neapolitan Pizza
Recipe Information
45m
Prep Time
9m
Cook Time
31h 40m
Total Time
6
Servings
Medium
Italian
English
Nutrition (per serving)
900
Calories
32g
Protein
190g
Carbs
3g
Fat
Active Poolish
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Dough Being Kneaded
Instructions
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- Prepare the poolish: In a large bowl, combine 200g of Caputo '00' flour, 200g of water, and 0.5g of instant dry yeast. Mix well until no dry lumps remain.5m
Preview5mPreviewPrepare the poolish: In a large bowl, combine 200g of Caputo '00' flour, 200g of water, and 0.5g of instant dry yeast. Mix well until no dry lumps remain. - Cover the poolish and let it ferment at room temperature (around 20-22°C or 68-72°F) for 12-16 hours, or until it's bubbly, active, and has a pleasant, slightly acidic aroma.16hPreview16hPreviewCover the poolish and let it ferment at room temperature (around 20-22°C or 68-72°F) for 12-16 hours, or until it's bubbly, active, and has a pleasant, slightly acidic aroma.
- In a large mixing bowl or stand mixer, combine the fermented poolish with 400g of cold water. Mix until the poolish dissolves into the water.5m
Preview5mPreviewIn a large mixing bowl or stand mixer, combine the fermented poolish with 400g of cold water. Mix until the poolish dissolves into the water. - Gradually add the remaining 800g of Caputo '00' flour to the mixture, mixing on low speed until a shaggy dough forms and all the flour is hydrated.10m
Preview10mPreviewGradually add the remaining 800g of Caputo '00' flour to the mixture, mixing on low speed until a shaggy dough forms and all the flour is hydrated. - Add the 25g of fine sea salt and continue to mix or knead by hand for 10-15 minutes until the dough is smooth, elastic, and passes the 'windowpane test' (you can stretch a small piece thin enough to see light through it without tearing).15mPreview15mPreviewAdd the 25g of fine sea salt and continue to mix or knead by hand for 10-15 minutes until the dough is smooth, elastic, and passes the 'windowpane test' (you can stretch a small piece thin enough to see light through it without tearing).
- Transfer the dough to a lightly oiled bowl, cover it tightly, and let it bulk ferment at room temperature for 2-3 hours, performing a stretch and fold every 45 minutes for the first 90 minutes. The dough should roughly double in size.3h
Preview3hPreviewTransfer the dough to a lightly oiled bowl, cover it tightly, and let it bulk ferment at room temperature for 2-3 hours, performing a stretch and fold every 45 minutes for the first 90 minutes. The dough should roughly double in size. - Gently divide the dough into 6 equal portions (approximately 260-270g each). Shape each portion into a tight ball using a consistent technique to create surface tension.10m
Preview10mPreviewGently divide the dough into 6 equal portions (approximately 260-270g each). Shape each portion into a tight ball using a consistent technique to create surface tension. - Place the dough balls in individual proofing boxes or on a lightly floured tray, spaced apart. Cover them and let them proof at room temperature for another 4-6 hours, or until they are visibly puffy and light.6h
Preview6hPreviewPlace the dough balls in individual proofing boxes or on a lightly floured tray, spaced apart. Cover them and let them proof at room temperature for another 4-6 hours, or until they are visibly puffy and light. - Preheat your pizza oven (like a Gozney) to its highest temperature (450-500°C or 850-950°F). Gently stretch a dough ball from the center outwards, leaving a raised rim.5m
Preview5mPreviewPreheat your pizza oven (like a Gozney) to its highest temperature (450-500°C or 850-950°F). Gently stretch a dough ball from the center outwards, leaving a raised rim. - Add your desired toppings to the stretched dough. Carefully launch the pizza into the preheated oven and bake for 60-90 seconds, rotating halfway through, until the crust is charred and bubbly and the toppings are cooked.2mPreview2mPreviewAdd your desired toppings to the stretched dough. Carefully launch the pizza into the preheated oven and bake for 60-90 seconds, rotating halfway through, until the crust is charred and bubbly and the toppings are cooked.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
