Neapolitan Pizza Dough Guide (Print Version)
Soft, chewy Neapolitan pizza dough with Tipo 00 flour and cold fermentation yields artisan crust.
# Ingredients:
→ Dough Base
01 -
4 1/2 cups (665 g) Type 00 flour, packed and leveled
02 -
1 7/8 cups (450 g) cool water, approximately 73°F
03 -
1 tablespoon kosher salt
04 -
1/8 teaspoon instant yeast
# Steps:
01 -
In a large bowl, combine the flour, water, yeast, and salt. Stir with a spoon until ingredients are just incorporated.
02 -
Using wet hands, mix and pinch the dough until the mixture is uniform with no dry spots.
03 -
Cover the bowl and let the dough rest at room temperature for 30 minutes.
04 -
Perform a series of strength-building folds by pulling the edge of the dough and folding it over itself all around. Cover and let rest for another 30 minutes.
05 -
Repeat the folding process once more. Cover securely and allow the dough to proof at room temperature for approximately 12 hours.
06 -
Transfer the dough to a floured surface. Using a bench scraper or sharp knife, divide into four equal portions.
07 -
Shape each portion into a tight ball by folding and pinching the seams, then gently rolling to a round shape.
08 -
Place each dough ball into a lightly oiled container, cover, and refrigerate for at least 2 hours or up to 5 days.
09 -
Allow the dough to rest at room temperature for about 2 hours before shaping.
10 -
On a floured surface, gently stretch each dough ball into an 8 to 10 inch round, maintaining a thicker edge for the crust.
# Notes:
01 -
Using Type 00 flour yields a softer, more extensible dough ideal for Neapolitan-style crust. For best results, bake at maximum oven temperature with a preheated pizza stone or steel.