Description
This Neapolitan pizza dough recipe delivers a traditional, chewy, and soft crust with a perfect bubbly char. Using simple ingredients and a slow overnight rise, it creates authentic Neapolitan-style pizza at home, ideal for pizza lovers seeking that crispy, tender texture.
Ingredients
- 665 g Type 00 flour (~4 1/2 cups packed and leveled)
- 450 g cool water (73º F)
- 1 tbsp kosher salt
- 1/8 tsp instant yeast
Instructions
- Prepare the dough: In a large bowl, combine the flour, water, yeast, and salt. Stir until loosely combined. Then, mix with wet hands until fully incorporated.
- Rest and fold: Let the dough rest for 30 minutes. Perform a strength-building fold by pulling the dough up and folding it over itself 4-6 times. Let it rest for another 30 minutes.
- Rest overnight: After the second fold, invert the dough so the seam is at the bottom. Cover it and let it rest at room temperature for 12 hours to rise slowly.
- Divide the dough: The next day, turn the dough onto a floured surface and divide it into 4 even pieces (each about 275g). Shape them into balls and refrigerate for 2 hours to 5 days.
- Shape the pizza base: 2 hours before cooking, remove the dough from the fridge. Gently stretch the dough into a 12-inch pizza base by pressing from the center and stretching outwards.
- Top and bake: Place the shaped dough on a floured pizza peel. Add your favorite toppings and bake in a preheated oven until the crust is bubbly and slightly charred (about 60-90 seconds per pizza in a very hot oven).
Notes
- You can use all-purpose flour instead of Type 00 flour, but the texture may differ slightly.
- Active dry yeast can be substituted for instant yeast, but it must be dissolved in warm water first.
- If short on time, use more yeast and let the dough rise for 2 hours at room temperature.
- To freeze dough, store it in an airtight container for up to 3 months. Thaw overnight before using.
- Prep Time: 15 minutes
- Rest Time: 17 hours (overnight rise)
- Cook Time: 60-90 seconds per pizza (in a very hot oven)
- Category: Pizza
- Method: No-knead, resting dough
- Cuisine: Italian
