How to make Neapolitan Pizza Dough

Ingredients

• 523.5 g 00 Flour (high‑protein, finely milled Italian flour; if unavailable, use bread flour (use 5‑10% less water))
• 340.3 g Water (cold tap water; chilled to slow fermentation)
• 15.7 g Sea Salt (fine sea salt, no additives)
• 1.05 g Dry Active Yeast (use half the amount you would for fresh yeast; about ¼ tsp)
• 15 ml Olive Oil (extra‑virgin, for oiling the fermentation bowl)

Instructions

1. Calculate Ingredient Amounts

   Decide how many medium pizzas you want (220 g each). For four pizzas the total dough weight is 880 g. Using baker’s percentages (100% flour, 65% water, 3% salt, 0.2% yeast) calculate flour ≈523.5 g, water ≈340.3 g, salt ≈15.7 g, yeast ≈1.05 g.

   Time: PT5M

2. Measure All Ingredients

   Weigh flour, water, sea salt, and dry yeast on the kitchen scale. Set aside the olive oil for later.

   Time: PT5M

3. Create a Salt‑Free Buffer

   Add 10 % of the flour weight (≈52 g) to the cold water. Stir until fully dissolved; this creates a buffer that protects the yeast from direct salt contact.

   Time: PT5M

4. Add Yeast to the Buffer

   Sprinkle the dry yeast into the buffered water and let it hydrate for about 2 minutes, then stir gently.

   Time: PT2M

5. Incorporate Remaining Flour and Salt

   Add the remaining flour (≈471 g) and the measured sea salt to the bowl. Mix with a spoon or hand until a shaggy dough forms.

   Time: PT5M

6. Initial Kneading in the Bowl

   Using your fingertips, knead the dough inside the bowl for about 5 minutes until it becomes sticky and cohesive.

   Time: PT5M

7. Bench Kneading

   Transfer the dough onto a lightly floured surface. Knead for 10‑20 minutes (aim for 15 minutes) until the gluten network is strong and the dough is smooth and elastic.

   Time: PT15M

8. Shape into a Ball and Oil the Bowl

   Form the dough into a tight ball. Lightly brush the inside of the mixing bowl with olive oil, then place the dough ball inside and coat the surface with a thin oil layer.

   Time: PT5M

9. First Bulk Fermentation

   Cover the oiled bowl with plastic wrap or a damp kitchen towel. Let the dough rest at room temperature (≈21 °C) for 2 hours until it roughly doubles in size.

   Time: PT2H

   Temperature: 21°C

10. Portion the Dough

    Turn the risen dough onto a lightly floured board. Divide it into four equal pieces (≈220 g each). Shape each piece into a tight ball.

    Time: PT10M

11. Second Rise (Proof)

    Place the dough balls on a baking tray, spacing them apart. Lightly dust the tray with flour or drizzle a little olive oil. Cover the tray with plastic wrap and let the balls proof at room temperature for 4‑6 hours (average 5 hours).

    Time: PT5H

    Temperature: 21°C

Nutrition Facts

Calories

470

Protein

13 g

Carbohydrates

95 g

Fat

1 g

Fiber

5 g