Neapolitan Pizza Dough Recipe

Master the Neapolitan Pizza Dough Recipe: Flawless Crust in Simple Steps

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Is the Legendary Neapolitan Pizza Crust Really Achievable in YOUR Home Oven?

Think about the perfect pizza: a crust that’s simultaneously light, airy, chewy, and kissed with delightful charred spots (that coveted “leopard spotting”). Many believe achieving this authentic Neapolitan pizza experience at home is a near-impossible feat. But what if the secret wasn’t just general guidelines, but precise measurements and conditions? Data shows a huge rise in home bakers pursuing authenticity, and success often hinges on specifics. Forget vague instructions; today we’re unlocking a finely tuned Neapolitan Pizza Dough Recipe using exact quantities and a specific, high-quality flour. We’re moving beyond guesswork into the realm of repeatable perfection. This Neapolitan Pizza Dough Recipe uses just four core ingredients, but leverages precise measurements and temperature control to achieve that sublime crust. Ready to craft pizza Napoletana with confidence?

This guide provides the exact formula – flour type, hydration percentage, yeast amount, salt ratio, water temperature, and fermentation schedule – designed to deliver an exceptional crust replicating the Naples standard, adapted for determined home cooks like you.

Ingredients:

Authenticity in this specific Neapolitan Pizza Dough Recipe comes from using high-quality ingredients in exact proportions. Deviations will alter the outcome, so precision is key for replicating the intended result.

  • Flour: 1kg (1000g) Molino Dallagiovanna “La Napoletana” Tipo “00” Flour – This is the foundation. Using this specific renowned flour, known for its ideal protein content (typically around 12-12.5%) and fine milling, is crucial for achieving the desired extensibility, strength during long fermentation, and final light, airy texture.1 Its quality ensures a predictable and superior result. (No direct substitution recommended for replicating this exact recipe’s outcome, though other high-quality Neapolitan “00” flours are alternatives for the general style).
  • Water: 620g (or 620ml) Cold Tap Water (approx. 15°C / 59°F) – This precise amount yields exactly 62% hydration (620g water / 1000g flour). Using cold water helps control the dough temperature from the start, slowing down yeast activity for a long, controlled fermentation, which is critical for flavor development. Filtered water is ideal if your tap water has strong odors or tastes.
  • Yeast: 1.6g Fresh Yeast – Yes, that tiny amount is correct! This minimal quantity is intentional. Combined with the cool water and room temperature, it forces a very slow, long fermentation (14-18 hours), allowing complex flavors to develop without the dough becoming overly yeasty or collapsing. (Substitution: If using Instant Dry Yeast (IDY), use approximately 0.5 – 0.6g. If using Active Dry Yeast (ADY), use approx 0.7-0.8g and bloom it first).
  • Salt: 30g Fine Sea Salt – This equates to 3% salt relative to the flour weight, a common ratio in Neapolitan doughs providing optimal flavor, gluten strengthening, and fermentation control. Ensure it’s fine sea salt so it dissolves easily and evenly in the cold water.

Sensory Note: Envision working with the silky Molino Dallagiovanna flour, the coolness of the precisely measured water, the balanced salinity, and the subtle potential held within that tiny speck of fresh yeast. This precise combination is your blueprint for exceptional dough.

Timing:

This Neapolitan Pizza Dough Recipe is built around a specific fermentation schedule designed for a controlled room temperature. Patience allows the minimal yeast to work its magic slowly.

  • Active Prep Time (Mixing & Kneading): ~25-30 minutes (for the 1kg batch)
  • Bulk Fermentation (First Rise): ~2 hours at controlled room temperature (approx. 18°C / 64°F)
  • Dividing & Balling: ~10-15 minutes
  • Second Fermentation (Proofing Dough Balls): 12 – 16 hours (at the same controlled ~18°C / 64°F room temperature, aiming for a total 14-18 hour fermentation window from mixing)
  • Stretching & Topping: ~5 minutes per pizza
  • Baking Time: 60-90 seconds in a true high-heat pizza oven (900°F / 480°C), or 5-10 minutes in a very hot home oven.
  • Total Time (Start to Ready-to-Bake): Approximately 14 to 18 hours (specifically tailored for an ~18°C / 64°F environment).

Data Insight: This specific 14-18 hour timeframe at a cool 18°C is a direct result of the low yeast quantity (1.6g fresh yeast per 1kg flour) and cold water. Warmer rooms would require less time or even less yeast; colder rooms might need slightly longer. This highlights how crucial temperature control is in predictable long fermentation. Compare this to quick doughs taking only 1-2 hours – the flavor difference is night and day!

Step-by-Step Instructions: Crafting Your 1kg Batch of Perfection

Follow these steps with care, handling the dough gently to preserve its structure. This makes about 1.65kg of dough, perfect for 6 standard Neapolitan pizzas (approx. 275g each).

Step 1: Prepare Yeast & Combine with Flour

In the large bowl of your stand mixer (or a very large mixing bowl if doing by hand), add the 1kg of Molino Dallagiovanna “La Napoletana” flour. Crumble the 1.6g of fresh yeast very finely over the flour. Gently whisk it into the top layer of flour.

  • Tip: Ensuring the fresh yeast is finely crumbled helps distribute it more evenly before the water is added.

Step 2: Dissolve Salt in Cold Water

In a separate container, combine the 620g of cold (15°C) water and the 30g of fine sea salt. Stir vigorously until the salt is completely dissolved. This prevents undissolved salt crystals and ensures even seasoning.

Step 3: Combine & Initial Mix (Low Speed)

With the dough hook attachment on your stand mixer (or using your hands/a sturdy spoon), start mixing the flour/yeast on the lowest speed. Gradually pour in about 90% of the cold salted water. Allow it to mix for a minute or two until a shaggy dough begins to form. Slowly drizzle in the remaining water, mixing until all the flour is hydrated. The dough will look quite rough at this stage. Total mixing time here: 2-3 minutes.

Step 4: Knead the Dough

Increase the mixer speed slightly (low-medium, e.g., speed 2 on a KitchenAid). Knead the dough for 15-20 minutes. The 62% hydration dough will become smooth and elastic. It should clear the sides of the bowl but might stick slightly to the bottom. Resist adding extra flour unless absolutely necessary.

  • Hand Kneading: If kneading by hand, turn the shaggy dough onto a very lightly floured surface. It will be sticky. Use folds and turns rather than traditional push-and-turn kneading initially. As the gluten develops over 15-20 minutes, it will become smoother and easier to handle. The slap-and-fold technique can also work well.
  • Your Goal: Achieve a smooth, elastic dough that passes the “windowpane test” (a small piece stretches thin without tearing). Target dough temperature after kneading should ideally be around 22-24°C (72-75°F).

Step 5: Bulk Fermentation (~2 Hours at 18°C)

Shape the kneaded dough into a ball. Place it into a large, lightly oiled container (food-grade plastic or ceramic/glass). Turn the dough to coat lightly. Cover tightly. Let it ferment at a controlled room temperature of approximately 18°C (64°F) for 2 hours. The dough will not double, but should look slightly puffed and feel relaxed.

Step 6: Divide and Ball the Dough

Gently turn the bulk-fermented dough out onto a lightly floured surface. Handle gently to retain gases. Using a bench scraper, divide the dough into 6 equal portions (each weighing approx. 275g). Shape each portion into a tight, smooth ball, folding the edges underneath and rolling gently to create surface tension.

Step 7: Second Fermentation / Proofing (12-16 Hours at 18°C)

Place the dough balls into a proofing box or individual containers, ensuring they have space. If using a tray, flour it lightly. Cover them well (important to prevent drying). Let them proof at the same controlled ~18°C (64°F) room temperature for 12 to 16 hours. This completes the total 14-18 hour fermentation window. The balls should look significantly puffed, soft, and full of air. They should jiggle slightly when the container is moved.

Step 8: Stretch the Dough

When ready to bake (preheat your oven well in advance!), generously flour your work surface with semolina or ’00’ flour. Carefully take one proofed dough ball. Gently press the air from the center outwards with your fingertips, leaving a 1-inch rim untouched (the cornicione). Lift the dough, letting gravity help, and gently stretch over your knuckles into a 10-12 inch circle. Work quickly and gently. Absolutely no rolling pins!

Step 9: Top Lightly and Quickly

Transfer the delicate stretched dough onto a lightly dusted pizza peel. Add your toppings swiftly – less is more. Classic Margherita (crushed San Marzano tomatoes, fresh mozzarella, basil, EVOO) is ideal.

Step 10: Bake Hot and Fast!

Launch the pizza onto your preheated stone/steel in your screaming hot oven (max temp, preheated 45-60 mins). Bake according to the times mentioned previously (5-10 mins in home oven, potentially using broiler at end; 60-90 secs in dedicated pizza oven). Rotate as needed for even cooking.

Nutritional Information

This is an estimate per ~275g dough ball made from this 1kg flour recipe before toppings.

  • Calories: ~950-1050 kcal
  • Fat: ~3-5g
  • Saturated Fat: <1.5g
  • Carbohydrates: ~200-220g
  • Sugar: ~2-4g
  • Fiber: ~6-9g
  • Protein: ~30-35g
  • Sodium: ~1800-1900mg (from 30g salt in total batch)

(Calculated based on 1kg Molino Dallagiovanna Napoletana flour, 30g salt, negligible amounts from yeast/water. This yields approx 1650g dough / 6 = ~275g per ball).

Healthier Alternatives & Considerations

Given the precision of this recipe, major ingredient swaps aren’t recommended if you aim to replicate the specific result. However:

  • Flour Blends (Compromise): Introducing whole wheat will alter texture and hydration needs, moving away from the authentic profile.
  • Salt Level: The 3% salt is standard for flavor and function in this style. Reducing it significantly will impact taste and dough behavior.
  • Topping Choices: This remains the best area for health-conscious choices. Prioritize vegetables and limit heavy amounts of cheese and cured meats.
  • Portion Size: A 275g dough ball makes a substantial 12-inch pizza. Consider making smaller pizzas (e.g., dividing into 8 balls ~206g each) for smaller portions.

Serving Suggestions: Honoring the Crust

With a crust this good, keep toppings simple and high-quality:

  • Margherita: The benchmark – San Marzano tomatoes, fresh mozzarella di bufala or fior di latte, fresh basil, EVOO.
  • Marinara: Pure flavor – San Marzano tomatoes, fresh garlic, dried oregano, EVOO.
  • Seasonal Simplicity: Showcase quality ingredients like cherry tomatoes and basil in summer, or perhaps mushrooms and truffle oil in autumn.
  • Let it Shine: Avoid overloading the pizza. Allow the flavor and texture of the crust developed through this precise Neapolitan Pizza Dough Recipe to be the star.

Common Mistakes to Avoid with This Precise Recipe

Beyond the general pitfalls, consider these specifics:

  1. Ignoring Temperature: This recipe relies on ~15°C water and ~18°C room temp for its 14-18 hour timeline. Significant deviations require adjusting yeast amount or fermentation time. Solution: Monitor your temps! Use a thermometer for water and be aware of your room’s ambient temperature.
  2. Inaccurate Yeast Measurement: With only 1.6g fresh yeast, accuracy is vital. Too much will overproof the dough in the long timeframe. Solution: Use a jeweler’s scale measuring to 0.1g or even 0.01g for yeast and salt if possible.
  3. Not Using the Specified Flour: Different “00” flours absorb water differently and have varying gluten strength.2 Solution: Use the Molino Dallagiovanna Napoletana for this recipe’s intended result.
  4. Aggressive Handling Post-Fermentation: Deflating all the gas built over 14-18 hours ruins the airy structure. Solution: Be extremely gentle when dividing, balling, and especially stretching.

Storing Tips: Handling Your Precious Dough

  • Storing Proofed Dough Balls: Best method. After the 14-18 hour proof, tightly wrap individual balls or place in airtight containers.
    • Refrigerator: Use within 1-2 days max (flavor profile might change slightly). Allow 2-3 hours at room temp before stretching.
    • Freezer: Freeze for up to 1-3 months. Thaw overnight in the fridge, then bring to room temp for 2-3 hours before use.
  • Storing Baked Pizza: Best fresh. Reheat leftovers in a hot oven or skillet to restore crispness.

Conclusion: Precision Makes Perfect

This detailed Neapolitan Pizza Dough Recipe proves that exceptional, authentic pizza crust is achievable through precision: specific high-quality flour, exact hydration, minimal yeast, proper salt ratio, and controlled temperature over a long fermentation. Embrace the process, trust the numbers, and enjoy the incredible results.

Ready to embark on this precise pizza adventure? Try this exact Neapolitan Pizza Dough Recipe and witness the difference detail makes! Let us know how it turns out in the reviews or comments, share your beautiful pizza pictures, and subscribe for more in-depth, tested recipes!

FAQs:

  • Q1: Why use Molino Dallagiovanna “La Napoletana” flour specifically?
    This flour is highly regarded and specifically milled for Neapolitan pizza, offering the ideal balance of elasticity, extensibility, and strength for long fermentation and high-heat baking, contributing significantly to the desired texture and flavor profile of this recipe.3
  • Q2: Why only 1.6g of fresh yeast for a whole kilogram of flour?
    This very small amount is intentional for a long, slow, controlled fermentation (14-18 hours at ~18°C). This extended period allows complex flavors to develop from the flour itself, rather than relying on a strong yeasty taste from rapid fermentation. It also creates a more digestible crust.
  • Q3: What if my room temperature isn’t exactly 18°C (64°F)?
    Temperature is crucial for fermentation speed. If your room is warmer (e.g., 21-22°C / 70-72°F), the dough will be ready sooner (potentially 10-12 hours). If colder (e.g., 15-16°C / 59-61°F), it might need longer (18-24+ hours). You may need to adjust fermentation time or use the refrigerator for part of the proofing to manage warmer temperatures.
  • Q4: Is 62% hydration difficult to handle?
    62% hydration is quite manageable, especially with strong “00” flour like Molino Dallagiovanna’s. It won’t be excessively sticky after proper kneading. If you’re new to pizza dough, it’s a great starting point before trying higher hydrations (65%+), which become noticeably stickier.
  • Q5: Why use cold water (15°C)?
    Cold water helps keep the initial dough temperature down. Combined with the low yeast amount, this ensures the fermentation starts slowly and proceeds evenly over the long 14-18 hour period, crucial for flavor development and preventing premature over-proofing, especially during the kneading phase which generates heat.