How to Make Authentic Neapolitan Pizza Dough at Home

Neapolitan pizza is all about the dough—light, airy, and slightly chewy, with a beautiful charred crust. But how exactly do you make this authentic Neapolitan pâte (dough) at home? With just a few basic ingredients and a bit of patience, you can recreate that perfect slice of Italy right in your own kitchen. Let’s dive into the step-by-step process and explore some key tips for mastering the art of Neapolitan pizza dough.


What is Neapolitan Pizza Dough?

Neapolitan pizza dough, known as pâte in Italian, is a specific type of pizza dough originating from Naples, Italy. It has a distinctive soft and pliable texture, which makes it perfect for wood-fired ovens where high heat produces a slightly crispy outer crust and a soft, chewy inside. This type of pizza dough uses only four ingredients—flour, water, salt, and yeast—but the magic lies in the method and time spent letting the dough rise and ferment.


Ingredients You’ll Need

To make traditional Neapolitan pizza dough, you’ll need only a few simple ingredients:

  • 500g « 00 » flour (Italian-style soft wheat flour)
    This flour is finer and lower in protein than all-purpose flour, giving the dough its light texture. You can substitute bread flour if needed, but for the best results, use “00” flour.
  • 325g water (at room temperature)
    Hydration is key to the dough’s texture, and Neapolitan pizza dough typically has a 65% hydration ratio.
  • 15g sea salt
    Salt enhances the flavor of the dough.
  • 0.2g fresh yeast (or 0.1g dry yeast)
    Neapolitan dough uses a very small amount of yeast to encourage slow fermentation, which develops the dough’s flavor over time.

Step-by-Step Guide to Making Neapolitan Pizza Dough

1. Start with the Right Flour

Neapolitan pizza dough uses 00 flour, which is finely milled and has a low protein content. This helps create a dough that’s soft and pliable. Begin by sifting your flour into a large bowl to eliminate any lumps and ensure a smooth dough.

2. Dissolve the Yeast in Water

In a separate bowl, dissolve your yeast in the water. Since we’re using such a small amount of yeast, make sure to mix it thoroughly to activate it. Remember, we’re not aiming for a quick rise—slow fermentation is the secret to Neapolitan pizza.

3. Gradually Combine Water and Flour

Pour the yeast-water mixture slowly into the flour. Mix with your hands or a wooden spoon until the water is fully absorbed. This will create a shaggy dough that may seem rough at first, but don’t worry—it’ll smooth out as you knead it.

4. Add the Salt

Now, add the salt directly to the dough. Salt is crucial because it tightens the gluten structure, helps with fermentation control, and adds flavor. Knead the dough lightly to incorporate the salt.

5. Knead the Dough by Hand

Once all the ingredients are combined, begin kneading the dough on a clean surface. You’ll need to knead it for about 10-15 minutes until the dough becomes smooth and elastic. You can use the « slap and fold » method—pick up the dough, slap it on the surface, and fold it over itself to help develop the gluten.

Pro Tip: If you’re using a stand mixer, knead the dough on low speed for 10 minutes using a dough hook.

6. Let the Dough Rest (Bulk Fermentation)

Place the kneaded dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rest for around 8-24 hours at room temperature for slow fermentation. This long, slow fermentation is what gives Neapolitan pizza its signature flavor and texture. The dough will rise and double in size during this period.


Shaping and Proofing the Dough

1. Divide the Dough

Once the dough has bulk-fermented, it’s time to divide it into individual pizza portions. For Neapolitan pizza, you want each ball to be around 250g. Gently cut and weigh the dough, then form them into smooth balls.

2. Final Proofing

Place the dough balls onto a lightly floured surface, cover them, and let them rest for an additional 4-6 hours. This final proofing stage ensures the dough is airy and elastic, perfect for shaping.

3. Shape the Dough

When you’re ready to bake, it’s time to shape the dough into the iconic Neapolitan pizza base. Start by pressing the dough ball in the center, gradually pushing out toward the edges while leaving a thicker rim for the crust. The goal is to stretch the dough to about 10-12 inches in diameter. Avoid using a rolling pin—it can press out the air bubbles that give the dough its light texture.

Pro Tip: Use your hands to stretch the dough by lifting it and letting gravity help pull it down naturally. Be gentle to preserve the air pockets inside.


Cooking Your Neapolitan Pizza

1. Preheat the Oven

Neapolitan pizza is traditionally cooked in a wood-fired oven at around 900°F (485°C), but don’t worry if you don’t have one at home. Preheat your oven to the highest possible temperature (usually around 500°F or 260°C) and place a pizza stone or baking steel inside to mimic the effect of a wood-fired oven.

2. Add Your Toppings

Neapolitan pizza is all about simplicity. Use minimal toppings to avoid weighing down the dough. Classic toppings include:

  • San Marzano tomatoes (or high-quality crushed tomatoes)
  • Fresh mozzarella (preferably fior di latte or buffalo mozzarella)
  • Fresh basil leaves
  • A drizzle of extra virgin olive oil

Pro Tip: Add your toppings sparingly. Neapolitan pizza shines because of its balance—too many toppings can overpower the dough’s natural flavor.

3. Bake

Slide your pizza onto the hot stone or steel. Bake for 60-90 seconds if using a wood-fired oven or around 6-8 minutes in a home oven. You’ll know it’s ready when the crust is puffed, slightly charred, and the cheese is bubbling.


FAQs

1. Why is 00 flour used for Neapolitan pizza dough?
00 flour is finely milled and low in gluten, which makes it ideal for creating the soft, chewy texture that’s signature to Neapolitan pizza.

2. Can I substitute all-purpose flour for 00 flour?
While 00 flour is recommended for the best texture, you can substitute with bread flour. However, the dough may turn out slightly denser.

3. Why is there so little yeast in Neapolitan pizza dough?
Neapolitan dough uses a slow fermentation process to develop flavor and texture. A small amount of yeast ensures the dough ferments gradually over time.

4. How can I get a wood-fired oven effect at home?
Preheat your oven to its maximum temperature and use a pizza stone or baking steel. This will help replicate the high heat and crispy bottom typical of wood-fired ovens.


Wrapping Up: The Art of Making Neapolitan Pizza Dough

Making authentic Neapolitan pizza dough at home might seem like a challenge, but with a bit of patience and practice, you’ll be well on your way to pizza perfection. Remember, the secret lies in using the right ingredients, slow fermentation, and a hot oven. So the next time you’re craving a slice of Italy, you’ll have everything you need to whip up an authentic Neapolitan pizza right in your own kitchen.

Enjoy the journey from dough to delicious pizza!

Laisser un commentaire