Description
Experience the authentic taste of Naples with this classic Neapolitan pizza dough recipe. Crafted using finely milled 00 flour, lukewarm water, active dry yeast, fine sea salt, and a secret touch of honey, this dough delivers the perfect balance of chewy and crispy with a beautifully puffy, airy crust. Ideal for creating traditional 12-inch pizzas, this dough undergoes slow fermentation for enhanced flavor and texture, yielding a crisp, leopard-spotted crust akin to wood-fired ovens. With detailed steps for mixing, kneading, proofing, and baking on a pizza stone or baking steel, this guide empowers home cooks to impress friends and family with genuine Italian pizza magic.
Ingredients
Dry Ingredients
- 500g (4 cups) Caputo 00 Flour (or other high-quality 00 flour), plus extra for dusting
- 10g (2 teaspoons) fine sea salt
- 1g (approx. 1/4 teaspoon) active dry yeast
Wet Ingredients
- 325g (1 1/3 cups) lukewarm water (about 80-85°F / 27-29°C)
- 5g (1 teaspoon) honey
Instructions
- Activate the Yeast: In a large mixing bowl, combine lukewarm water and honey. Stir until honey dissolves completely. Sprinkle the active dry yeast evenly over the surface, then let sit for 5-10 minutes until the mixture becomes foamy, signaling active yeast.
- Add the Flour: Gradually add about half of the 00 flour into the yeast mixture. Use your hand or a dough whisk to mix until a shaggy dough begins forming.
- Incorporate the Salt: Mix the salt into the remaining flour. Slowly add this salted flour mixture to the dough a little at a time, continuing to mix until all flour is incorporated and a rough dough forms.
- Knead the Dough: Using a stand mixer with a dough hook, knead on low speed for 8-10 minutes, or knead by hand on a lightly floured surface for 15-20 minutes until the dough is smooth, elastic, and slightly tacky to touch.
- First Rise (Bulk Fermentation): Lightly oil a large bowl and place the dough ball inside, turning to coat it with oil. Cover the bowl tightly with plastic wrap. Let it rise at room temperature (70-75°F / 21-24°C) for two hours until doubled in size. For deeper flavor, cold ferment in the refrigerator for 24-48 hours.
- Divide and Shape: Turn the risen dough gently onto a floured surface and divide into four equal pieces (about 250-280g each). Shape each piece into a smooth ball by stretching the top and tucking it underneath gently.
- Second Rise (Proofing): Place dough balls spaced apart on a floured surface or in individual airtight containers, cover loosely with plastic wrap or damp towels, and let them rise at room temperature for 2-4 hours until puffy.
- Shape Your Dough: Gently press each dough ball into a flat disc using your fingers, pushing from the center outward while leaving a slightly thicker edge for the cornicione. Stretch dough to about 10-12 inches, being careful to preserve air bubbles and patch any tears.
- Preheat Oven and Bake: Preheat your oven to the highest temperature possible (usually 500-550°F / 260-290°C). Place a pizza stone or baking steel inside and heat for at least one hour. Slide shaped pizza onto the hot surface and bake for 5-7 minutes until the crust is puffy with leopard spots, and cheese is bubbly.
Notes
- Honey is a secret ingredient that feeds yeast during long fermentation and promotes crust browning but is not part of traditional Neapolitan dough recipes.
- 00 flour is critical for authentic texture; bread flour can be used as a substitute if necessary.
- Water temperature should be lukewarm (80-85°F / 27-29°C) to activate yeast properly.
- Proper kneading is essential for gluten development, providing dough elasticity and chewiness.
- Cold fermentation for 24-48 hours enhances flavor and dough complexity.
- High-heat baking on a preheated stone or steel is key for authentic crust texture and appearance.
- If dough is too sticky, add flour gradually; if too tough, avoid over-kneading next time.
- Dough can be frozen after first rise; thaw overnight in the refrigerator before use.
- Overproofing dough can cause loss of structure; monitor proofing times carefully.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Neapolitan pizza dough, authentic Italian pizza, 00 flour pizza dough, homemade pizza dough, slow fermented pizza dough, traditional pizza crust, pizza stone baking, easy pizza dough
