Neapolitan Pizza Dough Recipe
User Reviews
5
-
Prep Time
1 hr
-
Additional Time
1 d 2 hrs
-
Total Time
1 d 3 hrs
-
Servings
6 1 medium dough ball per serving
-
Calories
607 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Italian
Neapolitan Pizza Dough Recipe
Description
Neapolitan Pizza Dough Recipe relies on a straightforward mix of flour, water, yeast, and salt. The initial mixing creates a sticky dough that rests briefly before a series of stretch and fold interventions spaced at 15-minute intervals helps develop gluten strength without formal kneading. After these, the dough is refrigerated for 24 hours to promote flavor and texture development. The dough is then divided into portions sized to produce pizzas of different diameters, with each piece shaped into a ball and allowed to proof at room temperature for two hours. This process yields dough that is easier to stretch and has good elasticity for traditional thin-crust Neapolitan pizzas. Leftover dough can be stored refrigerated for an additional day before use to allow flexibility in pizza preparation timing.
Ingredients
- 1000 g all-purpose flour King Arthur brand recommended
- 680 ml water at 85F
- 3 g instant yeast SAF Gold recommended
- 16 g kosher salt
Instructions
- Add water to a large bowl. Add flour, then yeast on one side of the flour and salt on the other, making sure the two don't touch each other before you start mixing. Mix by hand, squeezing the dough between your fingers, until a sticky homogeneous mass is formed. Cover the bowl with plastic wrap and let rest for 15 minutes.
- After 15 minutes, perform a set of stretch and folds, then another one after 15 minutes, and another one 15 minutes later. Cover the bowl with a piece of paper towel, then plastic wrap, and refrigerate for 24 hours.
- Remove the dough from the fridge and turn it over onto a work surface. Cut into 4, 6, or 8 equal pieces, depending on if you want to make large, medium, or small pizzas.
- Shape the dough pieces into balls, cover, and let proof at room temperature for two hours before stretching and making pizza.
- Unused dough may be refrigerated for up to another 24 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61 medium dough ball per serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 127g | 42% |
| Protein | 17g | 34% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 1043mg | 43% |
| Potassium | 179mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 0.5g | 1% |
| Calcium | 29mg | 3% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
