📋Neapolitan Pizza Dough Recipe (no bread machine)

📋Neapolitan Pizza Dough Recipe (no bread machine)

This is the authentic Neapolitan pizza dough recipe made from scratch. Made with flour, water, salt, and yeast. For best results, you need to let the dough rest overnight. Add a classic Italian topping, and bake it in your kitchen oven on a pizza stone at a very high temperature. It is the closest you can have to authentic Pizza Napoletana.

Course Bread

Cuisine Italian

Keyword Pizza, pizza dough, pizza pastry

Prep Time 1

Total Time 2

Servings People

Calories 346kcal

Author Laura Tobin

Equipment

Ingredients

1 cup fresh water lukewarm
3 cup Caputo flour 00 if you can find Manitoba, Type 55, All purpose, Plain, Type 0
1.5 teaspoon salt
0.5 teaspoon caster sugar to activate the yeast
1 package yeast 2 tsp

US Customary - Metric

Instructions

To activate the yeast mix the Dry Active Yeast with ¼ cup of the water needed for the recipe. The water should be lukewarm. Add ½ teaspoon of sugar, and let it rest until it becomes foamy.
1 cup fresh water, 1 package yeast, 0.5 teaspoon caster sugar
In the meantime, strain the flour along with salt into a bowl, ensuring they are completely mixed. Make a ‘well’ in the center of the flour mix.
3 cup Caputo flour 00, 1.5 teaspoon salt
Combine all the wet ingredients together: water and the foamy yeast. Slowly pour them in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
Once they are thoroughly mixed, you can either continue mixing the flour with your hands, or put it into an electric mixer with a dough hook. Mix it until the dough becomes a ball that comes away easily from the side of the bowl.
Take the dough out of the bowl and knead it on a flat surface. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 1.5 hours.
For cooking instructions follow the recipes: Italian Pizza Dough Recipe. Best if the dough rest overnight in the fridge

Video

Notes

Usually, the flour used for pizza should have a high protein content, around 12/13%, to ensure a good rise. Check the nutrient label in the package.
I normally use flours rich in gluten which are the one used for making bread. They are Type 55 in France, All purpose in USA, Plain in UK, Type 0 in Italy.
The most important step in making the pizza dough is the activation of the yeast with lukewarm water. Once the yeast is activated you will have your dough with no effort.
Let the dough rest overnight (or at least 8 hours) in the fridge covered with a cling foil before making your pizza
If You don't have an oven you can fry your pizza: Fried Pizza

Nutrition