Making authentic Neapolitan pizza dough is a process that requires patience and precision, but the results are undoubtedly worth it. Here is a detailed guide to making this classic pizza dough at home.
Ingredients:
500g Type 00 wheat flour
325ml cold water (about 65% hydration)
3g fresh yeast
15g fine sea salt
Instructions:
Dissolve the yeast: Start by crumbling the fresh yeast into the lukewarm water. Gently stir the mixture until the yeast is completely dissolved.
Mix flour and salt: Combine the flour with the salt in a large bowl. It's important to mix the salt with the flour before adding it to the yeast mixture to avoid direct contact, which could inhibit the yeast's activity.
Add yeast water: Make a well in the center of the flour and pour in the yeast-water mixture. Start incorporating the flour from the edges using a fork until the liquid is absorbed.
Knead: Once the mixture starts to come together, transfer the dough to a lightly floured surface. Knead with your hands for about 10 to 15 minutes until it's smooth and elastic. The dough should be soft but not sticky to your hands.
If you have a good food processor, you can also knead it with this. Italian type 00 flour has a higher protein content (over 12%). This makes the dough more elastic, but also more difficult to knead.Let it rest: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rest in the refrigerator for about 24 hours (48 h for more flavor) until it has doubled in size.
Portion and shape: Gently tip the dough onto a floured surface and divide it with a dough scraper or knife into 3 equal pieces (for pizzas about 28-30 cm in diameter). Shape each piece into a ball by pulling the sides under and turning. Cover the dough balls and let them rest for another 3 hours at room temperature.
Roll out: Take one dough ball and press it with your fingertips from the center outwards, pushing the air towards the edge to create a rim. Gently stretch the dough with your hands or over your knuckles until it reaches the desired thickness and size. Avoid pressing down the rim to maintain the characteristic airy crust.
Top and bake: Top the rolled-out pizza as desired, but remember to keep the traditional Neapolitan toppings simple. Bake in a preheated oven as hot as possible (450-500°C) on a pizza stone or a heavy baking sheet for 60-90 seconds until the crust puffs up and turns golden brown.
With this guide, you should be able to make an authentic Neapolitan pizza dough at home. The secret lies in the simplicity of the ingredients and the care in preparation.
If you have any further questions, please write them in the comments!
Enjoy your baking and Buon Appetito!