Napoletana Pizza Dough
Master the art of authentic Italian pizza with this traditional Napoletana Pizza Dough recipe, crafted for pizza enthusiasts seeking the perfect crust. Made with just five simple ingredients—Italian "00" flour, fresh yeast, cold water, salt, and an optional touch of olive oil—this dough yields a light, airy base with a delightfully chewy texture and crisp edges. The secret lies in the hand-kneading and a slow 24-48 hour cold fermentation, which develops its signature flavor and elasticity. Designed to be baked at high temperatures, this dough transforms into the quintessential Neapolitan-style crust, ideal for topping with classic or inventive ingredients. Whether you're using a pizza stone or a wood-fired oven, this recipe ensures pizza-night perfection, every time.
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Recipe Information
Ingredients
- 500 g 00 flour (Italian-style flour)
- 10 g Salt
- 325 ml Water (cold)
- 3 g Fresh yeast (or active dry yeast)
- 10 ml Olive oil (optional)
Instructions
In a large mixing bowl, combine the cold water and salt. Stir until the salt is fully dissolved.
Crumble the fresh yeast into the water (or sprinkle the active dry yeast if using). Stir gently until the yeast dissolves completely.
Gradually add the 00 flour into the water-yeast mixture, mixing with your hands or a wooden spoon to combine.
Once the dough begins to come together, transfer it to a clean work surface. Knead the dough by hand for 8-10 minutes, or until it becomes smooth, elastic, and slightly tacky. If using olive oil, knead it in at this stage.
Form the dough into a ball and place it in a lightly floured or oiled bowl. Cover with a damp cloth or plastic wrap and allow it to rest for 2-3 hours at room temperature for its initial rise.
After the initial rise, gently deflate the dough and divide it into 4 equally sized portions, shaping each into a tight round ball.
Transfer the dough balls to a lightly floured tray or container, ensuring they are spaced apart to prevent sticking. Cover them loosely with plastic wrap or a damp cloth.
Allow the dough balls to ferment in the refrigerator for 24-48 hours. This slow fermentation develops deeper flavor and improves texture.
When ready to bake, remove the dough from the refrigerator and let it come to room temperature (approximately 1-2 hours).
Preheat your oven to its maximum temperature (250°C/482°F or higher if possible) and, if available, heat a pizza stone in the oven.
Lightly flour a clean work surface. Stretch each dough ball by hand into a 10-12 inch round, being careful not to deflate the edges. Avoid using a rolling pin to preserve the airy crust.
Transfer the stretched dough to a pizza peel or parchment paper dusted with semolina or flour. Add your desired toppings.
Slide the pizza onto the hot stone and bake for 5-7 minutes, or until the crust is puffed and lightly charred, and the toppings are cooked to your preference.
Repeat the process with the remaining dough balls. Serve immediately and enjoy your Napoletana pizzas!
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 381.7 g | 139% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 1.5 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
