Neapolitan Pizza Dough

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This Neapolitan crust is chewy and airy on the inside and crispy on the outside! When we moved from a big city to a small town, we missed good Neapolitan style pizza. It is non-existent where we currently live. My desperation turned into research, practice, adjusting, and more practice. Fast forward, I can finally share this perfect crust with you! 

No pizza oven? No problem! This pizza was made in a regular home oven and I will share the technique with you.

Watch the dough making method here https://youtu.be/msiEJ4MA0I4
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Prep Time        35 mins
Rise Time        1-3 days + 4 hours
Yields              (2) 12 x 12 crusts 
Ingredients
  • Tipo 00 Flour aka Double 00 Flour - 431g https://amzn.to/32KPuUQ
  • Cold Water - 280ml
  • Caputo Dry Yeast - 1/2 tsp (or .08 g if using fresh yeast) https://amzn.to/2ZRnrS4
  • 12.9 g fine sea salt (Avoid table salt. Sea salt is needed to prevent bacteria developing while rising)
This recipe yields (2) 12"x10" crusts. To make more or less, use this formula. You will need...
  • 100% Tipo 00 Flour (Use the the weight provided for 2 pizzas and adjust from there)
  • 65% water (65% of the weight of the flour)
  • 3% sea salt (3% of the weight of the flour)
  • 0.2% fresh yeast (0.2% of the weight of the flour) (use half the weight if using dry yeast)
This formula is courtesy of Städler Made
Method
  • In a stand mixer bowl - add the cold water and salt. Mix well until the salt is dissolved
  • Once dissolved, add 1/4 cup of your total flour. Mix well. This will create a safety barrier from the salt to prevent killing the yeast.
  • Add the yeast and remaining flour. Knead for 3 - 5 mins, until you have a shaggy dough. Turn off the mixer and cover the bowl with a damp cloth. Let the dough rest for 20 minutes.
  
  • Remove the cloth. Knead for 10 - 15 minutes until the dough pulls away from the side. It will be soft and supple.
  • Place the dough on a clean surface and shape into a ball (Do not flour the surface). 
  • Use olive oil to generously grease an airtight container. Place the dough in the container and brush the dough with olive oil, covering the dough completely. 
      
  • Place Saran Wrap over the container and then seal it with an air tight lid. Place in the refrigerator for 1-3 days to cold rise. This creates NEXT LEVEL pizza.
  • After 3 days, remove the dough and place on a clean surface. Shape into a ball. Cut it in half to create 2 balls. Knead into 2 balls and place on a baking sheet with plenty of room. Cover the sheet with a damp cloth and let it rest at room temperature for 4 hours. (A draft-less place is ideal. I put mine in the oven.)
     
  • Your dough is done and ready for your own toppings and cooking method!!
To make your pizza in a regular oven, here are some tips....
  • Place one of your oven racks on the highest part of the oven. Place the other rack in the middle of the oven. On the lower rack, place aluminum foil on it to catch any food particles that might fall.
  • Place an oven safe pizza pan on the top rack. Preheat your oven on the highest temperature with the pizza pan in it. 
  • Once the oven is ready. Change the temperature to the broil setting.
  • Using oven mits, remove the pizza pan and place your prepared pizza on the hot pan. IMMEDIATELY put the pan back in the oven under the broiler. 
Tip: Generously dust your pizza peel with flour or corn meal. Prepare your pizza on the peel so you can easily transfer it to the baking pan.

  • Watch your pizza! Rotate the pan if you have hot spots under the broiler. Once your crust is golden and has some desirable char, remove the pan. Transfer your pizza to a heat safe, cutting surface. Cut and serve!! 


Tip: I leave the oven door open once I put the pizza in. I watch the pizza bubble up and use long tongs to rotate the pan as it bakes. I ban all fur babies and humans from the kitchen while the oven door is open!!!!! Please keep your pets and kids away!
****Be careful at all times....the pan is HOT HOT HOT****
My tools
  • Tipo 00 Flour is highly recommended. It will produce the most chewy and airy dough. You can substitute with regular AP flour and still end up with a good crust. But for next level amazing crust, use Tipo 00 Flour (aka Double 00 Flour) https://amzn.to/3kEV1CN
  • I also use Caputo dry yeast. It pairs well and works perfect with Tip 00 flour. You can use this yeast for all your baking needs so might as well have it! Be sure to store it in the refrigerator to increase the shelf life. https://amzn.to/2ZTdEL8
  • I highly recommend 3 days for the cold rise. But sometimes life gets ahead of us so if you need a quicker rise, here's the method.
    • First rise, room temperature for 2 hours (covered with a damp cloth, set in a draft-less place). This replaces the 3 days in the refrigerator. 
    • After 2 hours, flour a clean surface. Lightly knead the dough into a ball again. Cut into 2 pieces. Shape both pieces into 2 balls. Cover again with a damp cloth. Leave at room temperature for 4 hours to proof (place in a draft-less place). 
    • The dough is done and ready! 
Enjoy and Thanks for Visiting!!

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