Neapolitan Pizza Dough Recipe.

This is a simple pizza dough recipe that I use for all of my thin-crust pizzas. There’s only 3 ingredients, plus water. I’m not gonna lie to you, pizza takes practice to get right. You’ll need a gram scale for this so you can accurately measure.

INGREDIENTS

+ 1000g of ’00 flour (fine-ground flour or substitute with bread flour)
+ 650g warm water
+ 1g Instant dry yeast
+ 28g sea salt, fine

DIRECTIONS

+ STEP 1: HYDRATE
Add water to a large mixing bowl. Sprinkle the yeast on top of the water and let sit for 2-3 minutes.

+ STEP 2: BUFFER
Mix a handful of flour with the water in the mixing bowl. In the flour bowl, mix in the salt.

+ STEP 3: MIX
Add the remaining flour and salt mixture to the mixing bowl and combine. The dough should be at about 80F at this point. Once most of the flour is incorporated, transfer the dough to your work surface.

+ STEP 4: KNEAD
Knead the dough for about 10-15 minutes. This process strengthens the dough and will help get us a light, airy crust.

+ STEP 5: FIRST RISE
Transfer the dough ball to an oiled bowl and cover with plastic wrap. Let sit at room temperature for 2 hours. Ideally, make this in advance so it can sit in the fridge overnight after the first rise. This will help develop a better dough flavor.

+ STEP 6: DOUGH BALLS
After the first rise, punch down the dough to remove excess air. Then, separate it into 6, 270g-ish dough balls. Place the dough balls on a large tray or baking dish with an inch or two of space in between to give them room to rise. Cover the dough balls and let them sit at room temperature for 6 hours. If making this dough in advance, place the dough balls in the refrigerator overnight after the second rise. The dough will need to sit at room temperature for about 2-3 hours before stretching.

#pizzadough #neapolitanpizza #casitamaderecipes