Experience the authentic taste of Italy with this fan-freaking-fantastic best Neapolitan pizza dough recipe, perfectly crafted for the Chefman electric pizza oven. We’re making two 12-inch pizzas using traditional 00 flour for that classic, airy crust. Using pizza flour, specifically ‘00’ flour, is crucial for authentic Neapolitan pizza due to its high protein content, which contributes to the dough’s elasticity.
This classic pizza is a staple in Italian cuisine and is perfect for any time of the year, especially during family gatherings and special occasions. Its simplicity and rich flavors make it a favorite among pizza enthusiasts.
Jump to:
- Best Neapolitan Pizza Dough Recipe Ingredients
- What is Neapolitan Pizza?
- Understanding Neapolitan Pizza Dough
- Best Neapolitan Pizza Dough Recipe Instructions
- Chef’s Note
- Substitutions
- Variations
- Best Neapolitan Pizza Dough Recipe Equipment
- Baking the Pizza
- Best Neapolitan Pizza Dough Recipe Storage
- Top Tip
- Common Mistakes to Avoid in Pizza Dough Recipes
- Conclusion
- FAQ
- Related
- Italian Pairings
- Best Neapolitan Pizza Dough Recipe
Best Neapolitan Pizza Dough Recipe Ingredients
To create the perfect Neapolitan pizza, we’ve selected premium ingredients that capture the essence of Italian cooking. This best Neapolitan pizza dough recipe uses 00 flour to provide a light and airy crust, essential for authentic Neapolitan pizza.
- 3 ½ cups (440g) 00 flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 ½ teaspoons sea salt
- 1 ¼ cups (300ml) warm water (around 105°F)
- 1 cup canned San Marzano tomatoes, crushed
- 8 oz fresh mozzarella cheese, sliced or torn
- Fresh basil leaves
- Extra-virgin olive oil
- Salt and black pepper
See recipe card for quantities.
What is Neapolitan Pizza?
Neapolitan pizza is a culinary gem that hails from Naples, Italy, known for its thin crust, soft center, and fresh, simple toppings. This iconic pizza style is traditionally cooked in a wood-fired oven at scorching temperatures, typically between 700°F to 900°F (370°C to 480°C). The high heat ensures a quick bake, usually between 90 seconds to 2 minutes, resulting in a crust that’s crispy on the outside and delightfully chewy on the inside. The balance of flavors from the tangy tomato sauce, creamy mozzarella, and aromatic fresh basil leaves makes Neapolitan pizza a beloved classic worldwide.
Understanding Neapolitan Pizza Dough
The heart of any great Neapolitan pizza lies in its dough. Neapolitan pizza dough is crafted from a simple blend of flour, water, salt, and yeast, but the magic happens during the fermentation process. Using high-protein flour, such as Type 00 or bread flour, is crucial as it provides the elasticity needed for a thin, delicate crust. The dough undergoes a slow fermentation, which not only enhances its flavor but also gives it a soft, airy texture. This meticulous process ensures that when baked, the dough puffs up beautifully, creating that signature light and chewy crust that defines Neapolitan pizza.
Best Neapolitan Pizza Dough Recipe Instructions
Follow these steps to craft two 12-inch authentic Neapolitan pizzas. We’ve included step photos to guide you through each stage of this best Neapolitan pizza dough recipe.
- Step 1: Activate the yeast by mixing warm water, sugar, and yeast. Let it sit until frothy, about 5 minutes.
- Step 2: In a large bowl, combine the 00 flour and sea salt. Create a well in the center and pour in the yeast mixture. Mix until a shaggy dough forms.
- Step 3: Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. This kneading process is crucial for developing gluten in the best Neapolitan pizza dough recipe.
- Step 4: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1-2 hours until doubled in size.
- Step 5: Punch down the risen dough and divide dough into two equal portions. Shape each portion into a ball and let them rest for 10 minutes. Gently stretch each dough ball into a 12-inch circle on a floured surface.
- Step 6: Spread a thin layer of crushed tomatoes over the dough, add mozzarella slices, and top with fresh basil leaves. Drizzle with olive oil.
- Bake the Pizza: ensure the raw dough is properly cooked to avoid undesirable outcomes such as burnt crusts or poorly cooked dough. Bake for 5-7 minutes, or until the crust is golden and the cheese is bubbly.
Hint: Preheat your Chefman pizza oven to the highest setting (around 750°F) for at least 20 minutes before baking to ensure a crispy crust. This is essential for achieving the best results in this Neapolitan pizza dough recipe.
Chef’s Note
Be gentle when stretching the dough to maintain its airy structure. Avoid using a rolling pin to keep the crust light and fluffy.
Substitutions
To accommodate different dietary needs or ingredient availability, consider these substitutions:
- Flour – If 00 flour is unavailable, use all-purpose flour for a similar result, though the texture may differ slightly from the best Neapolitan pizza dough recipe.
- Yeast – Instant yeast can replace active dry yeast; skip the activation step.
- Mozzarella – Use dairy-free mozzarella alternatives for a vegan option.
Variations
Here are some ways to customize your Neapolitan pizza:
- Spicy – Add red pepper flakes to the tomato sauce for a kick.
- Deluxe – Top with prosciutto, arugula, or shaved Parmesan after baking.
- Kid-friendly – Let kids add their favorite toppings like pepperoni or pineapple.
- Large crowd? Check out our eggplant parmesan recipe to round out the meal.
Best Neapolitan Pizza Dough Recipe Equipment
Using the right equipment can significantly impact the outcome of your recipe. For this best Neapolitan pizza dough recipe, the Chefman Electric Pizza Oven is a game-changer.
My Experience with the Chefman Electric Pizza Oven:
I attempted this recipe about 10 times, resisting the need to buy a pizza oven. I tried pizza stones, smart ovens, grills, and even a wood pellet-powered outdoor pizza oven. Each time, the results were good but not quite what I was aiming for (actually, some attempts were brutal failures). The first time I made pizza in my new Chefman was way better than all of the previous attempts. The oven reaches temperatures up to 750°F, which is crucial for achieving that authentic Neapolitan crust.
Save yourself the frustration and get this indoor oven that reaches 750 degrees! It heats up quickly, fits perfectly on the countertop, and the built-in pizza stone ensures even cooking. Click here to check it out and elevate your homemade pizza experience.
If you don’t have this oven, you can still achieve good results with a regular oven and a quality pizza stone. Preheat your conventional oven to its highest setting and use a pizza stone to replicate similar cooking conditions.
Baking the Pizza
Achieving the perfect Neapolitan pizza requires baking at high temperatures, ideally between 750°F to 900°F (400°C to 480°C). A pizza stone is indispensable in this process, as it absorbs moisture and distributes heat evenly, ensuring a crispy crust. The pizza bakes quickly, typically within 90 seconds to 2 minutes, so it’s essential to keep a close eye on it. Watch for the crust to puff up and develop charred spots, and for the cheese to melt and bubble. This rapid, high-heat baking is key to capturing the authentic texture and flavor of Neapolitan pizza.
Best Neapolitan Pizza Dough Recipe Storage
Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best taste.
These pizzas can be frozen after baking. Wrap them tightly in plastic wrap and aluminum foil before freezing for up to 2 months.
Top Tip
Use fresh, high-quality ingredients. Fresh basil and real San Marzano tomatoes make a noticeable difference in flavor, enhancing this best Neapolitan pizza dough recipe.
Common Mistakes to Avoid in Pizza Dough Recipes
When making Neapolitan pizza dough, there are a few common pitfalls to watch out for. Overworking the dough can lead to a dense, tough crust, so handle it gently. Using the wrong type of flour, such as all-purpose flour, may not provide the necessary elasticity for a thin, delicate crust. Additionally, using too much yeast or not allowing the dough to ferment long enough can result in a crust that lacks the desired crispiness and flavor. Finally, not preheating your oven to the correct temperature can prevent the crust from cooking properly. By avoiding these mistakes, you can ensure your Neapolitan pizza dough turns out perfect every time.
Conclusion
Creating a traditional Neapolitan pizza at home is a rewarding endeavor that requires attention to detail and a commitment to quality ingredients. By understanding the nuances of Neapolitan pizza dough and following a straightforward recipe, you can craft a delicious and authentic pizza. Remember to avoid common mistakes like overworking the dough or using the wrong type of flour, and always preheat your oven to the correct temperature. With practice and patience, you’ll be able to make Neapolitan pizzas that rival those found in the heart of Naples, Italy.
FAQ
A Neapolitan pizza features a soft, chewy crust made from 00 flour, baked at high temperatures (around 750°F) in a wood-fired oven. It is topped with simple ingredients like San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of extra-virgin olive oil, embodying traditional Italian flavors and craftsmanship.
Yes, Neapolitan pizza dough differs from regular pizza dough by using 00 flour, which creates a softer and chewier texture. It also undergoes a longer fermentation process and is baked at higher temperatures (around 750°F), resulting in an airy, blistered crust that sets it apart from standard pizza dough.
Classic pizza encompasses various styles with thicker crusts and a wide range of toppings, while Neapolitan pizza is characterized by its thin, soft, and chewy crust made from 00 flour. Neapolitan pizzas use simple, high-quality ingredients like San Marzano tomatoes and fresh mozzarella, and they are baked at high temperatures (around 750°F) to achieve a blistered, flavorful crust.
Lightly dust the pizza peel with flour or cornmeal before placing the dough on it.
Yes, but the crust will be less chewy and airy compared to using 00 flour.
Using 00 flour, proper kneading, and high-temperature baking create an authentic Neapolitan crust that’s light, airy, and perfectly chewy.
Related
Looking for other recipes like this? Try these:
Italian Pairings
These are my favorite dishes to serve with Neapolitan pizza:
Best Neapolitan Pizza Dough Recipe
Equipment
- Parchment paper optional
Ingredients
Dough
- 3 ½ cups 00 flour (440g)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 ½ teaspoons sea salt
- 1 ¼ cups water warm, around 105°F, 300ml
Toppings
- 1 cup pizza sauce or crushed San Marzano tomatoes
- 8 oz fresh mozzarella cheese sliced or torn
- Fresh basil leaves
- Extra Virgin Olive oil
Instructions
- Activate the Yeast: Combine warm water, sugar, and active dry yeast in a small bowl. Stir gently and let sit until frothy, about 5 minutes.
- Mix the Dough: In a large mixing bowl, combine the 00 flour and sea salt. Create a well in the center and pour in the yeast mixture. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. This kneading process is crucial for developing gluten in the best Neapolitan pizza dough recipe.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat your Chefman Electric Pizza Oven to its highest setting (around 750°F) for at least 20 minutes.
- Shape the Dough: Punch down the risen dough and divide it into two equal portions. Gently stretch each dough ball into a 12-inch circle on a floured surface. Note: If you are having trouble moving the dough around, try placing a piece of parchment paper underneath the pizza. This will help transfer the pizza to the pizza peel and into the oven. Cut the parchment paper around the pizza to reduce excess material that could burn in the oven.
- Add Toppings: Spread a thin layer of crushed San Marzano tomatoes (or pizza sauce) over the dough, leaving a ½-inch border for the crust. Add mozzarella slices and any other desired toppings (be conservative with/ toppings – heavy pizzas don’t turn out as well).
- Bake the Pizza: Using a pizza peel, transfer the assembled pizza onto the preheated stone. Bake for 5-7 minutes, or until the crust is puffed and golden with charred spots and the cheese is melted and bubbly.
- Serve: Remove the pizza from the oven, drizzle with a bit of olive oil if desired, add fresh basil, slice, and serve immediately.
Notes
Use fresh, high-quality ingredients. Fresh basil and real San Marzano tomatoes make a noticeable difference in flavor, enhancing this best Neapolitan pizza dough recipe. Substitutions: Flour: If 00 flour is unavailable, use all-purpose flour for a similar result, though the texture may differ slightly from the best Neapolitan pizza dough recipe. Yeast: Instant yeast can replace active dry yeast; skip the activation step. Mozzarella: Use dairy-free mozzarella alternatives for a vegan option.
Variations: Spicy: Add red pepper flakes to the tomato sauce for a kick. Deluxe: Top with prosciutto, arugula, or shaved Parmesan after baking. Kid-friendly: Let kids add their favorite toppings like pepperoni or pineapple.
Rachael says
The closest attempt at authentic Neapolitan pizza I’ve been able to make at home