Neapolitan pizza dough is the simplest thing in the world- it only contains four ingredients! Below is a recipe to give you a great start on making a basic Neapolitan pizza dough, but you can experiment with mixing, proofing and fermentation times to really give YOUR dough a unique flavour and finish.
- 1kg High Protein Flour, ideally Allinson’s Bread Flour or Caputo 00 Blue
- 635ml Water, at blood temperature (around 28°)
- 2g Fresh Yeast
- 20g Salt
- 10ml Olive Oil (Optional)
There are a great number of techniques that can be utilised for making Neapolitan dough- some people believe it’s best to ball the dough immediately from the mixer, whilst others will ferment at room temperature and some will do a mix. This technique tends to work best for the home pizza chef as the dough is bulk fermented for an extended period, negating the need to try and store balled dough in your fridge!
To begin, mix the flour with 90% of the water in a mixer with the dough hook attachment. As soon as it’s combined, turn the mixer off, and leave the dough for half an hour to hydrate the flour.
When the time is up, mix the salt with the remaining water and add to your bowl. Mix for 30seconds before adding the yeast.
Once you’ve added the yeast, mix on the lowest speed for 10 minutes, then turn the mixer off and leave your dough to sit for 10 minutes. Next add in the oil, if using, and mix for further 5 minutes.
Transfer the dough to a large container and cover loosely with a tea towel and leave at room temperature for 30minutes.
Finally, cling film the container and transfer to the fridge for 2 days.
When the day comes to cook the pizzas, divide the dough into 270g chunks and shape into smooth balls. Leave the dough balls at room temperature for around 2 hours before opening into a pizza skin and cooking.
Top Tip: When cooking pizzas in your wood fired oven; remember that you will need a large rolling flame and your oven roaring hot to get that 90 second cook time!
Are you interested in our wood fired ovens? Head over to our product pages for more information.