Neapolitan-style Pizza Dough
Born in Napoli, Neapolitan-style pizza has a soft, puffy crust made with flour, water, salt and yeast, traditionally fermented for 24 hours.
- Prep Time
- 1 hour + 24-48 hour proof
Ingredients
- Makes
- 6 x 260g (9.2oz) dough balls for 11–12-inch pizzas
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
Understanding baker’s percentages:
Baker’s percentages show each ingredient’s weight compared to the flour, which is always 100%. They make it easy to scale the recipe up or down while keeping the same dough balance.
Step 1
Divide the water into two batches: 590–595g (20.8–21oz) (first water) and 5–10g (0.2–0.3oz) (second water).
Step 2
Add the first water and yeast to the mixer and mix on slow speed for a couple of minutes until the yeast has dissolved.
Step 3
Add the flour to the mixer and mix on slow speed until all the flour has combined and there are no dry bits left.
Step 4
Stop the mixer and rest the dough for 1–2 minutes.
Step 5
Add the salt along with the second water and mix on medium speed for a further 2 minutes until all the salt has been combined.
Step 6
Allow the dough to rest for 5 minutes before removing it from the mixer. If you wish to freeze any dough, after removing it from the mixer, divide it into desired portions and freeze it before it begins fermenting.
Step 7
Form the dough into a big ball. Place in a bowl, cover and leave at room temperature for 3–4 hours.
Step 8
Divide and shape the dough into 260g (9.2oz) dough balls, transfer to a dough tray and cover. Leave at room temperature for 30 minutes to 1 hour, then place in the fridge to ferment for 24–48 hours.
Step 9
After removing from the fridge, let the dough balls sit at room temperature for 3–6 hours before baking (time will vary based on the room temperature).
