Neapolitan Pizza Dough
If you want a soft and chewy pizza crust with a little crisp and char made with just 4 ingredients, you have to try my Neapolitan Pizza Dough.
Prep Time1 hour hr 30 minutes mins
Fermenting Time1 day d
Total Time1 hour hr 30 minutes mins
Course: Main Course, Main Dish
Cuisine: Italian
Keyword: Neapolitan Pizza Dough
Servings: 6 pizzas
Author: Susie Bulloch
- 6.5 cups 00 flour 2 pounds
- 3 cups cool water 1.5 pounds
- 1.5 Tablespoons salt 0.6 ounces
- 4 teaspoons dry active yeast 0.4 ounces
Flour. Pour 2 pounds flour into a large mixing bowl and then set aside.
6.5 cups 00 flour
Wet mix. In a separate bowl, pour in your water and then add your salt. Whisk the water until your salt dissolves.
3 cups cool water, 1.5 Tablespoons salt
More flour. Add a cup of flour to your wet mix and whisk until your wet mix is an even mixture. DO NOT add yeast before completing this step.
6.5 cups 00 flour
Yeast. Add in your yeast and whisk until everything is combined.
4 teaspoons dry active yeast
Combine. Pour your wet mixture into your flour. Use a scraper to mix everything together until dough is solid and slightly stringy.
Knead. Knead your dough for 15-20 minutes in dough box or on a clean surface.
Rest. Roll dough into a ball and coat lightly with olive oil. Place in a clean bowl and cover with a kitchen towel or plastic wrap for 1 hour.
Ferment. Uncover your dough and cut into 8 ounce balls. Lightly coat in olive oil and place in lidded deli containers. Place in refrigerator for 24-72 hours.
Stretch, cook, and enjoy. Once your dough is fermented, stretch into a circle and place on pizza peel. Add your favorite toppings, fire your pizzas, and enjoy.
Calories: 500kcal | Carbohydrates: 104g | Protein: 15g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1754mg | Potassium: 165mg | Fiber: 4g | Sugar: 0.4g | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 6mg