I have been trying different pizza dough recipes and this is by far my favorite one, this is an easy and Authentic Neapolitan Pizza Dough Recipe that is foolproof and works every time.
Neapolitan Pizzas require high temperatures to come out perfect with the leopard spots, although, even when pizzas made with this dough recipe is cooked in an indoor oven, the results are outstanding.
However, you can even cook it in your home oven as you would normally cook any pizza, and the pizza would still taste amazing.
I cooked it in an indoor pizza oven, and my results were pretty amazing although I bet it is WAYY better on an outdoor oven.
I do have some pizza recipe recommendations, in the end, so do check them out to get the best results out of this amazing Neapolitan pizza dough recipe.
So, follow the exact recipe below, and you are going to be amazed at the results of this recipe-
Easy Authentic Neapolitan Pizza Dough Recipe
– 500 grams Caputo Tipo 00 Flour
– 2 tbsp Instant Yeast
– Water(room temperature)
Take some water at room temperature and add 1 tbsp salt or rock salt to it. Now mix the salt till it dissolves completely in the water.
Once the salt has dissolved in water, we move onto the crucial next step.
Add 10 percent of the total flour that you are going to use to make your dough.
You can weigh this, but I just didn’t bother to do that.
I felt I was too cool to weigh anything, so instead, I just add a little bit of flour to make the consistency like a crepe batter.
It is pretty easy to do as you just have to add a little flour and get it to a nice batter-like consistency, as you can see in the video below.
You do this because you are going to add yeast next and it is important to dilute the salt with some flour so that it does not kill the yeast.
This is the reason we just add a little bit of flour in this step.
You have to use fresh yeast for this recipe, and I did that once and then used instant yeast with my next attempts, make sure you use half the quantity of instant yeast compared to the fresh yeast.
So, I use 1 tbsp of fresh yeast because I used 500 grams of flour in total(including what I put in the water+till the end for making the dough) but if you are using instant yeast, then use 0.5 tbsp of it.
Dissolve it in this batter-like mixture that you made in Step 2.
Now add the rest of the flour and start making the dough.
Do not add all the dough at once but add it slowly so that while kneading the dough it gets proper aeration which causes the dough to form better gluten bonds.
Keep adding the dough and kneading it, till you have formed your dough ball.
You will know your dough is ready when you press the dough and bounce back to its normal shape.
Once the dough ball is ready, you need to level it to rest and cover it with a damp cloth for about 2 hours.
You use a damp cloth so that the dough does not form a crusty top layer which happens to me all the time.
After two hours, you can then take the dough out and separate it into individual balls that you desire to use for your pizza dough.
My Overall Thoughts on this Easy Authentic Neapolitan Pizza Dough Recipe
This is my favorite pizza dough recipe and the pizzas that I made with this dough tasted amazing.
There is a reason why people love Neapolitan pizza dough recipes.
The crust was crispy but at the same time chewy.
It almost felt like it melted in the mouth and has a nice, light fabulous taste.
If you love pizzas, then I HIGHLY recommend this pizza dough recipe.
It was easy and authentic since a Neapolitan chef uses the same recipe.
If you try out this recipe, let me know your results.
Also, if you need any help or have questions, leave them in the comments below, and I’m happy to help.
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