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marcpizza_
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Receta Masa de Pizza Estilo Napolitano Casera
A detailed recipe for crafting authentic Neapolitan-style pizza dough at home. This recipe guides you through the process of combining high-quality ingredients, proper kneading techniques, and crucial fermentation steps to achieve a light, airy, and flavorful crust with characteristic leopard-spotted charring when baked at high temperatures. Perfect for a homemade pizza night, this dough forms the perfect base for your favorite toppings.
#pizza
#Neapolitan
#dough
#Italian
#homemade
#baking
#fermentation
Ingredients for Neapolitan pizza dough
Recipe Information
25m
Prep Time
5m
Cook Time
3h 30m
Total Time
4
Servings
Medium
Italian
Spanish
Nutrition (per serving)
450
Calories
15g
Protein
90g
Carbs
1g
Fat
Kneading the pizza dough
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Proofed dough balls
Instructions
0/9 completed
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- In a large bowl, combine the water and fresh yeast, stirring until the yeast dissolves. Gradually add the '00' flour, mixing with your hands or a spoon until a shaggy dough forms. Add the salt and continue mixing until all ingredients are well incorporated and no dry spots of flour remain.10m
Preview10mPreviewIn a large bowl, combine the water and fresh yeast, stirring until the yeast dissolves. Gradually add the '00' flour, mixing with your hands or a spoon until a shaggy dough forms. Add the salt and continue mixing until all ingredients are well incorporated and no dry spots of flour remain. - Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it becomes smooth, elastic, and passes the windowpane test.15mPreview15mPreviewTransfer the dough to a lightly floured surface and knead for 10-15 minutes until it becomes smooth, elastic, and passes the windowpane test.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth and let it bulk ferment at room temperature for 2-3 hours, or until it has at least doubled in size. Alternatively, you can cold ferment in the refrigerator for 12-24 hours for enhanced flavor.3h
Preview3hPreviewForm the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth and let it bulk ferment at room temperature for 2-3 hours, or until it has at least doubled in size. Alternatively, you can cold ferment in the refrigerator for 12-24 hours for enhanced flavor. - Gently transfer the dough to a lightly floured surface. Divide the dough into 3 or 4 equal portions, approximately 250-300g each, depending on your desired pizza size.5m
Preview5mPreviewGently transfer the dough to a lightly floured surface. Divide the dough into 3 or 4 equal portions, approximately 250-300g each, depending on your desired pizza size. - Shape each portion into a tight ball by tucking the edges underneath. Place the dough balls in individual airtight containers or on a floured tray covered with plastic wrap, leaving space between them. Let them proof at room temperature for another 1-2 hours, or until visibly puffy and airy.2h
Preview2hPreviewShape each portion into a tight ball by tucking the edges underneath. Place the dough balls in individual airtight containers or on a floured tray covered with plastic wrap, leaving space between them. Let them proof at room temperature for another 1-2 hours, or until visibly puffy and airy. - Preheat your pizza oven or oven with a pizza stone to its highest temperature (500-900°F / 260-480°C). Gently stretch one dough ball by hand, working from the center outwards, leaving a slightly thicker rim for the crust. Avoid using a rolling pin.2m
Preview2mPreviewPreheat your pizza oven or oven with a pizza stone to its highest temperature (500-900°F / 260-480°C). Gently stretch one dough ball by hand, working from the center outwards, leaving a slightly thicker rim for the crust. Avoid using a rolling pin. - Transfer the stretched dough to a lightly floured pizza peel. Quickly add your desired toppings, such as tomato sauce, fresh mozzarella, and basil.3m
Preview3mPreviewTransfer the stretched dough to a lightly floured pizza peel. Quickly add your desired toppings, such as tomato sauce, fresh mozzarella, and basil. - Carefully slide the pizza into the preheated oven or onto the pizza stone. Bake for 90 seconds to 5 minutes, depending on your oven's temperature, until the crust is golden brown and puffed with characteristic charring, and the cheese is melted and bubbly.5m
Preview5mPreviewCarefully slide the pizza into the preheated oven or onto the pizza stone. Bake for 90 seconds to 5 minutes, depending on your oven's temperature, until the crust is golden brown and puffed with characteristic charring, and the cheese is melted and bubbly. - Remove the pizza from the oven, slice, and serve immediately. Enjoy your homemade Neapolitan-style pizza!1m
Preview1mPreviewRemove the pizza from the oven, slice, and serve immediately. Enjoy your homemade Neapolitan-style pizza!
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
