The Secret Behind Neapolitan Pizza Dough!

Ingredients

• 500 g 00 Flour (sifted, high‑protein Italian flour)
• 300 ml Water (room temperature)
• 10 g Fine Sea Salt (Kosher or fine sea salt)
• 2 g Fresh Yeast (crushed, about 0.5% of flour weight)
• 200 g San Marzano Tomatoes (canned, whole, crushed by hand)
• 150 g Mozzarella di Bufala (drained, torn into pieces)
• 8 g Fresh Basil Leaves (whole leaves, washed and patted dry)
• 10 ml Extra Virgin Olive Oil (for drizzling)
• 1 g Dried Oregano (optional, sprinkle before baking)

Instructions

1. Mix Dough Slowly

   Combine flour, water, salt and crushed fresh yeast in the stand mixer. Mix on low speed for 18‑20 minutes until a smooth, slightly tacky dough forms. Do not over‑beat.

   Time: PT20M

2. First Fermentation (Room Temperature)

   Transfer the dough to a lightly oiled container, cover with a damp cloth and let it rest at about 80°F (27°C) for 24 hours. Do NOT refrigerate.

   Time: PT24H

   Temperature: 80°F

3. Divide and Shape Dough Balls

   After 24 h, turn the dough onto a lightly floured surface. Divide into two equal portions (≈400 g each) and shape each into a tight ball using the bench scraper.

   Time: PT10M

4. Second Rest (Proof)

   Place the dough balls on a tray, cover loosely with plastic wrap, and let rest for 2 hours at room temperature.

   Time: PT2H

   Temperature: 80°F

5. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to its maximum temperature (ideally 500°C / 932°F, or at least 475°F) for 45 minutes.

   Time: PT45M

   Temperature: 475°F

6. Prepare Toppings

   While the oven heats, crush the San Marzano tomatoes by hand, season lightly with salt, and set aside. Tear the mozzarella into pieces and keep basil leaves whole.

   Time: PT15M

7. Stretch the Dough

   On a well‑floured surface, gently press the dough ball with fingertips, then lift and stretch by rotating it over the knuckles until the diameter is about 30 cm (12 in). Avoid using a rolling pin if you want airy edges.

   Time: PT5M

8. Assemble Pizza

   Place the stretched dough on a parchment‑paper‑lined peel, spread a thin layer of crushed tomatoes, scatter mozzarella pieces, add a few basil leaves, drizzle with olive oil, and sprinkle oregano if desired.

   Time: PT5M

9. Bake Pizza

   Slide the pizza onto the hot stone. Bake for 8 minutes, rotating halfway, until the crust is blistered and cheese is melted and slightly browned.

   Time: PT8M

   Temperature: 475°F

10. Rest and Serve

    Remove pizza with the peel, let rest 2 minutes, then slice and serve hot.

    Time: PT2M

Nutrition Facts

Calories

850

Protein

30 g

Carbohydrates

100 g

Fat

30 g

Fiber

4 g