Are you dreaming of that perfect Neapolitan pizza, with its airy crust and subtly charred edges? Forget takeout! Making your own pizza dough at home might seem daunting, but this 24-hour Neapolitan pizza dough recipe is surprisingly simple and delivers incredible results. It's the perfect blend of easy recipes and delicious dishes, perfect for a weekend homemade cooking project. This recipe offers a healthier alternative to store-bought dough, letting you control ingredients and savor the fresh taste of a truly homemade pizza.
Ingredients:
- 500g strong bread flour (00 flour is ideal, but strong bread flour works well too)
- 325g lukewarm water
- 5g active dry yeast (or 15g fresh yeast)
- 10g salt
- 2 tablespoons olive oil
Instructions:
Step 1: Activating the Yeast
In a large bowl, combine the lukewarm water and yeast. Gently stir and let it stand for 5-10 minutes until foamy. This proves the yeast is alive and ready to work its magic!
Step 2: Combining Ingredients
Add the flour and salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.
Step 3: Kneading the Dough
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. If using a stand mixer, knead with the dough hook attachment for about 6-8 minutes. The dough should become smooth and elastic.
Step 4: First Rise
Add the olive oil to the dough and knead it in for a minute or two. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for approximately 4-6 hours, or until doubled in size. This is the first of two crucial rises that give the dough its unique texture.
Step 5: Shaping and Second Rise
Gently punch down the dough to release the air. Shape it into a ball and place it back in the bowl, cover, and refrigerate for at least 16 hours, or ideally overnight. This long cold fermentation is key to the Neapolitan pizza's characteristic flavor and texture.
Step 6: Preparing Your Pizza
Once the dough has chilled for 16-24 hours, remove it from the refrigerator. Let it rest at room temperature for about 30 minutes. This allows the dough to relax before shaping. Gently stretch or roll out the dough to your desired thickness and shape.
Step 7: Baking Your Pizza
Preheat your oven to its highest temperature (ideally 500°F or higher, a pizza stone will help). Carefully transfer the pizza dough to a pizza peel or baking sheet. Top with your favorite sauce, cheese, and toppings. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Tips for the Best Neapolitan Pizza:
- Flour Power: Using 00 flour will result in a lighter, chewier crust.
- Water Temperature: Make sure your water is lukewarm; too hot will kill the yeast.
- Don't Overknead: Overkneading can result in a tough crust.
- Patience is Key: Allowing the dough to rise properly is crucial for its texture and flavor.
Variations:
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Herbs and Spices: Add herbs like oregano or rosemary to the dough for extra flavor.
Nutritional Information (per serving, approximate):
This will vary depending on toppings. A basic Neapolitan pizza with tomato sauce and mozzarella cheese will contain approximately:
- Calories: 300-400
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 40-50g
Making your own Neapolitan pizza is a rewarding experience, offering a delicious and customizable meal. Enjoy the process and the amazing results! Remember to check out more easy recipes and quick dinner ideas on our blog for your next culinary adventure! This homemade cooking technique will soon become one of your best recipes.