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5 from 2 votes

Neapolitan Pizza

Our Homemade Neapolitan PizzaRecipe is a base recipe that can be easily adapted to any other pizza style. Ithas only flour, yeast, water, and salt. It only takes 20 minutes of hands-ontime. Just give a day of fermentation for it great flavor, and you are done.
Course Main Course
Cuisine American
Keyword Homemade Pizza Dough, Pizza Crust, Pizza Dough, Pizza Dough Recipe, Neapolitan Pizza recipe, Neapolitan pizza
Prep Time 30 minutes
Cook Time 15 minutes
Fermentation Period 8 hours
Servings 3
Calories 425kcal
Author the PROs

Ingredients

Dough

  • 500 g 00 Type Flour You can also use Bread Flour
  • 325 g Water
  • 10 g Fine Salt
  • 5 g Dry Active Yeast

Sauce

  • 120 ml Tomato Sauce

Toppings

  • 300 g Low-Moisture Mozzarella Cheese
  • Additional toppings of your preference
  • Olive Oil for Garnishing

Instructions

Prepare the Dough

  • Activate Yeat - Separate 20 grams of water from the total water and heat it up to 95°F –105°F. 
  • Mix the lukewarm water with the yeast together and whisk them in a small bowl and let it sit for10 to 15 minutes.  

Mix the Dough

  • In the bowl of the electric mixer, mix the flour with the yeast mixture, and the remainder of the water and mix on low speed until the dough comes together, about 1 minute. 
  • Add the salt to the mixture and mix for 1minute.

Knead the Dough

  • Knead the dough in the mixer on low speed for 5- 7 minutes. Switch to medium-low speed and mix for another 2- 3 minutes.
  • Detach the mixture from the dough hook and the walls of the mixing bowl and form one big mass of dough.

First Fermentation

  • Cover tightly and let the dough ferment in the refrigerator until it proofs and almostdoubles in size, for about 1 to 1 ½hrs.  The ideal temperature for the first fermentation is 80°F. 

Degas Dough

  • With your fist, push down on the mixture and deflate the mixture. *This will release all the accumulated gas from the dough.  
  • Once you flatten the dough, bring it together into a big ball again.

Shape into Balls

  • Divide the dough into 3 equal pieces with a bench scraper, about 280 grams each.  
  • Make a tight ball out of each piece of dough and make the smooth side the top, tucking the rough bottom side into itself to swell up the top.  
  • Firmly squeeze the balls near the bottom to get out any air pockets. 
  • Gently roll the bottom under your palm on a dry work surface, using a circular motion to close the bottom and smooth it out. 

Second Fermentation

  • Place the dough balls evenly in a proofing box or on a wide tray, making sure they are separated and not touching.   
  • Cover tightly and refrigerate for 8 to 24 hrs. 
  • Remove the balls from the refrigerator and let them sit for about 1 hr. to take the chill out. 

Pre-Heat the Oven

  • Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other.   If you only have 1stone/steel place it in the middle rack of your oven.
  • Set the oven to 500°F and pre-heat for about 1 hr.
  • Prepare the toppings for the pizza and have everything in its place.

Shaping of the dough

  • Using your fingertips, dimple the dough a few times.  
  • Take it up in your hands, turning it with your fists, gently pulling with each rotation to stretch out the dough.
  • Dip the dough into a little flour, shaking off the excess, and set on a clean, lightly floured surface. 
  • Start stretching out the dough with your hands, turning the ball as you press down the center.

Laying of the pizza

  • Leave a little bit of board to the edge of the dough, give the right thickness and the right shape to the pizza. Be careful not to make holes.
  • Alternatively, if your find stretching by hand is difficult, use a rolling pin to work the dough until you form a 12-inch circle.

Top the dough

  • Grab a large, preferably flat spoon and disperse the sauce onto the center of the dough.  
  • Use the back of the spoon to spread the sauce outward from the center in a spiral motion. Leave about ¾” inch around the rim of the pizza. Shake the pizza peel to make sure the dough isn’t sticking. 
  • Pour the cheese onto the center of the pizza and spread it with your fingers. Do not go all the way up the rim.  
  • Arrange the rest of your toppings evenly over the cheese.
  • Give it a final shape by adjusting the rim as necessary to give the pizza a perfectly round shape.

Transfer the pizza to the oven

  • Shake the pizza back and forth again to make sure it isn’t sticking.  If it sticks to the peel, lift the edge and add flour, cornmeal, or a mixture of both. 
  • Slide the prepared pizza onto the hot pizza steel, stone, or baking sheet. The pizza peel and the stone or steel should be at the same level, not angled or sloped. 
  • Bring the pizza to where you want to place it just slide it off the peel by moving the peel forward and backward.  Once the dough touches the stone or steel, it will stick to it.  
  • Look at the shape; you will only have a few seconds to make any adjustments with the peel. You must be incredibly careful as it would be scorching to touch with your bare hands. 

 Bake the pizza

  • Check the oven as it should be at 500F.
  • Set a timer for at least 5 to 6 minutes so you can check the progress.  If you see any large bubbles in the pizza, just poke them with a knife and add additional cheese on top. Try not to open the oven door. 
  • Grab the peel and rotate the pizza 180° if you feel the back is cooking faster.  Check the bottom of the pizza to make sure it has been cooked well. It should be rich brown and burnished. The total cooking time should be from 12 to15 minutes total depending on your oven. Bake until the crust is properly browned.

Finish

  • You may want to add a small number of your finishes right before serving your pizza. If you like, drizzle the pizza with garlic oil, or add flaky salt, our favorite truffle salt or any other add-on that you may want.
  • For additional flavor, add a sprinkle of Parmesan or Pecorino to give it an extra pungent flavor.

Nutrition

Serving: 3g | Calories: 425kcal