Neapolitan Pizza Dough

Ingredients

• 607.9g Tipo 00 flour (or bread flour)
• 376.9ml room temperature water (62% hydration)
• 15.2g fine sea salt (2.5%)
• 3.65g active dry yeast (0.6%)

Instructions

1. 1Measure all ingredients precisely using a digital scale. Use room temperature water (70-75°F / 21-24°C). For authentic Neapolitan pizza, use only 00 flour and avoid oil and sugar. Keep salt and yeast separate until mixing to protect yeast activity.
2. 2In a large bowl, combine 00 flour and salt. Dissolve the active dry yeast in a small portion of the water first and let it sit for 5-10 minutes before adding. Make a well in the center and add water gradually while mixing with your hands or a wooden spoon. The dough should be very wet and sticky - this is normal for Neapolitan style.
3. 3Transfer to a floured surface and knead for 6-8 minutes until smooth and elastic. The dough should be very tacky but not overly sticky. The dough is ready when it can be stretched thin enough to see light through without tearing (windowpane test). Resist the urge to add more flour — stickiness is normal and essential for Neapolitan texture.
4. 4Place dough in a lightly floured bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature for ~3 hours or until doubled in size.
5. 51 hour before desired baking time, divide the dough into 4 equal portions and shape into smooth balls (250g each). Handle very gently to preserve air bubbles for maximum oven spring. Place on a floured surface, cover, and let rest for 1 hour before stretching.
6. 6Gently stretch each dough ball by pressing from the center outward (never use a rolling pin). The dough should be very thin in the center with a thicker edge. Add toppings sparingly - traditional Neapolitan uses minimal toppings. Bake at 800-900°F (425-485°C) for 60-90 seconds for authentic results.

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Nutrition Information