Neapolitan pizza dough is the foundation of a classic Italian pizza. Originating from Naples, Italy, this simple yet flavorful dough is the base for the world-famous Neapolitan pizza, known for its thin, chewy, and slightly crispy texture. The combination of just a few key ingredients – flour, water, yeast, and salt – makes for an incredibly versatile dough, perfect for creating a variety of delicious pizzas. Its cultural significance in Italy is immense, and it has even been recognized by UNESCO as part of the country’s cultural heritage.
Ingredients
To make the best Neapolitan pizza dough, you will need the following ingredients:
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500g (4 cups) of “00” pizza flour or all-purpose flour
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325ml (1 1/3 cups) lukewarm water
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10g (2 tsp) sea salt
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2g (1/2 tsp) dry active yeast or fresh yeast
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1 tsp sugar (optional for faster yeast activation)
Substitutions:
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Gluten-free version: Use a gluten-free flour blend instead of “00” or all-purpose flour. Make sure to add a binding agent like xanthan gum.
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Dairy-free: The recipe does not include any dairy, making it naturally dairy-free.
Step-by-Step Cooking Instructions
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Activate the yeast:
In a small bowl, dissolve the yeast and sugar (if using) in lukewarm water. Let it sit for about 5 minutes until frothy. -
Mix the dough:
In a large bowl, combine the flour and salt. Gradually pour the yeast mixture into the flour while stirring with a wooden spoon or your hands. -
Knead the dough:
Transfer the dough onto a clean surface and knead it for about 10 minutes, or until smooth and elastic. If the dough is too sticky, sprinkle a bit more flour. -
Let it rise:
Place the dough in a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot for 1 to 2 hours, or until it has doubled in size. -
Shape the dough:
After the dough has risen, punch it down to release air bubbles. Divide it into 2 equal portions and shape each into a ball. Allow the dough balls to rest for 30 minutes before shaping them into pizza bases. -
Bake the pizza:
Preheat your oven to the highest setting (250°C / 475°F or higher). Roll out the dough on a floured surface to your desired thickness. Add your favorite toppings and bake for 7-10 minutes until the crust is golden and crispy.
Common Mistakes to Avoid:
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Overkneading: Kneading the dough for too long can result in a tough texture. Aim for a smooth, elastic dough.
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Under-rising: Let the dough rise enough to double in size for the best texture.
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Too much flour: Adding excessive flour can make the dough dry and difficult to work with.
Pro Tips and Cooking Techniques
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Use high-protein flour: “00” flour is traditional for Neapolitan pizza because it creates a dough that’s both tender and chewy. If you can’t find it, bread flour is the next best option.
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Resting the dough: For even better results, let the dough rise in the fridge overnight. This slow fermentation helps develop more flavor.
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Preheat your oven: Make sure your oven is as hot as possible for the best crisp and char on your crust. Consider using a pizza stone or steel for even heat distribution.
Variations and Customizations
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Vegetarian: Top with vegetables like mushrooms, bell peppers, olives, or fresh arugula.
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Vegan: Omit cheese and go for a plant-based topping such as roasted veggies and olive oil.
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Low-carb: Use cauliflower crust instead of traditional dough.
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Neapolitan variations: Try different traditional toppings like fresh basil, buffalo mozzarella, or anchovies.
Serving Suggestions
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Presentation: Serve your Neapolitan pizza on a large wooden board for a rustic touch. Top with fresh basil leaves and a drizzle of extra virgin olive oil.
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Side dishes: Pair with a light salad of arugula, cherry tomatoes, and balsamic vinaigrette.
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Beverages: A crisp, cold Italian lager or a glass of chilled white wine complements the flavors of the pizza perfectly.
Nutritional Information (Approximate per serving)
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Calories: 270 kcal
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Protein: 8g
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Carbohydrates: 52g
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Fats: 1g
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Fiber: 2g
Frequently Asked Questions (FAQs)
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Can I make the dough ahead of time?
Yes! You can refrigerate the dough overnight for extra flavor and convenience. Just let it come to room temperature before shaping. -
How can I make the dough softer?
For a softer crust, add a small amount of olive oil to the dough and ensure you don’t overbake. -
What’s the best way to store leftover dough?
Store the dough in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. -
Can I use a different flour?
Yes, but using a high-protein flour like “00” or bread flour gives the best texture. All-purpose flour can work, but the result may be slightly different.
Closing Thoughts
Making Neapolitan pizza dough from scratch is not only a fun experience but also gives you the chance to enjoy a truly authentic Italian pizza at home. With just a few ingredients, you can create a perfect dough that rivals those of the best pizzerias. Try this recipe, and don’t forget to share your results with friends and family or ask for tips to perfect your pizza-making skills. Buon appetito!
