Neapolitan style pizza dough

The classic of the classics. The Neapolitan pizza has a thin base and a big and chewy crust. This dough should be cold proofed for at least 24 hours for best results.

Beware, this dough is not suitable for home ovens. While it would work, the Neapolitan pizza needs to be cooked in ~90 seconds to create the correct texture.

This dough pairs well with my Neapolitan style tomato sauce.

Method

In a container, mix all the dry ingredients (Tipo 00, salt, yeast). After that add the water. Give it a quick mix with a spoon or your hands until everything is combined.

Start kneading the dough.

If you have a stand mixer mix it for 3 minutes on low speed to combine the dough, and then 5 minutes on medium to develop gluten strength.

If you knead by hand, knead for 10 minutes.

Tip!

The dough is ready when it passes the windowpane test. Wet your hands, take a piece of dough, and gently stretch it. If it doesn't break, it has passed the test! If not, knead a few more minutes.Image courtesy of Ankarsum

Transfer the dough to a lightly oiled bowl, cover it with a damp towel and let it rest in room temperature for 30 minutes

Time to build some more gluten strength. Wet your hand in some water and perform 4 stretch & folds. You can see an example how this is done in this video.

Once again, cover the bowl with a damp towel and let it rest for 30 minutes

Put the dough on the kitchen counter and divide it into 275g pieces.

Shape the doughs into a ball (see example here) and place each dough ball in a container that is lightly oiled and air tight

Place the containers in the fridge for at least 12 hours.

Tip!

For optimal results I recommend 24 hours - 72 hours in the fridge. More time equals more flavor

Take out the dough from the fridge between 1-2 hours before baking.

Neapolitan style pizza dough

Method

Tip!

Tip!

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