In the picturesque city of Naples, the birthplace of one of the most iconic culinary creations, the Neapolitan pizza, there lies a secret ingredient that elevates this dish to a world-renowned delicacy. This secret is none other than the Caputo “Italian 00 flour,” a finely milled flour that is quintessential in achieving the unparalleled quality of softness, chew, crispness, and taste that Neapolitan pizza is famous for. My Neapolitan Pizza Dough Recipe is a homage to this tradition, meticulously crafted to celebrate the simplicity and excellence of the ingredients that come together to create a masterpiece of Italian cuisine.
The Caputo “Italian 00 flour” is not just any flour; it is the heart and soul of Neapolitan pizza dough. Sourced from the rich fields of Italy, this flour is renowned for its high extensibility and balanced protein content, making it the perfect foundation for a dough that boasts an exquisite balance between tenderness and elasticity. This flour ensures that the pizza dough is soft enough to form the characteristic bubbles and char upon baking, yet strong enough to hold the weight of the toppings without becoming soggy. The result is a crust that offers a delightful contrast in textures: a crispy exterior that gives way to a soft, airy interior, creating a sensory experience that is both satisfying and ethereal.
Crafting the perfect Neapolitan pizza dough is an art that requires precision, patience, and respect for tradition. The process begins with the careful measurement of ingredients—Caputo “Italian 00 flour,” water, salt, and a small amount of yeast—each playing a crucial role in the dough’s development. The water, ideally at a specific temperature, is mixed with the yeast to activate it, before being gradually incorporated into the flour. This step is followed by the addition of salt, which not only enhances flavor but also strengthens the gluten network, contributing to the dough’s elasticity.
Kneading is a critical step in the dough-making process, one that cannot be rushed. It involves a gentle yet firm touch, allowing the gluten strands to align and form a cohesive mass that is smooth, pliable, and resilient. This labor of love, often done by hand, imbues the dough with the baker’s passion, a vital ingredient in any culinary endeavor. After kneading, the dough is left to rest and undergo a slow fermentation process. This step is essential for developing the dough’s flavor and texture, as the yeast works its magic, creating tiny air pockets that will become the signature bubbles in the crust.
The final act before baking is shaping the dough into the classic round pizza base, a skill that requires both technique and intuition. The dough is stretched and coaxed, never rolled, to preserve its delicate structure and ensure an even thickness. This meticulous preparation ensures that, once introduced to the intense heat of a wood-fired oven, the dough puffs up beautifully, creating the iconic Neapolitan pizza crust that is at once crispy, chewy, and irresistibly soft.
My Neapolitan Pizza Dough Recipe is more than just a set of instructions; it is an invitation to partake in a culinary tradition that has captivated hearts and palates around the world. It is a testament to the importance of quality ingredients, with Caputo “Italian 00 flour” taking center stage, and a reminder of the joy that can be found in the simple pleasures of life, like sharing a homemade pizza with loved ones. Through this recipe, I aim to honor the legacy of Neapolitan pizza makers, who have long understood that the secret to a memorable pizza lies in the quality of its dough. By following their footsteps and using the finest flour available, we can all experience the magic of a true Neapolitan pizza, where every bite is a journey to the streets of Naples, filled with the softness, chew, crispness, and taste that only this legendary pizza can offer.
My Neapolitan Pizza Dough Recipe
Course: StarterDifficulty: Easy5
servings30
minutes40
minutes300
kcalIngredients
1 / 2 teaspoon (3 grams) fresh cake yeast
2 cups lukewarm water (90° to 100°f)
1 tablespoon table salt or fine sea salt
71 / 4 cups caputo flour, plus more for dusting
Directions
- In a small bowl, using a fork, stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.
- In another small bowl, combine the salt and remaining 1 cup water. Stir to dissolve the salt.
- To make the dough by hand: Place 71 / 4 cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the saltwater mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 12 to 15 minutes. It will still be a little sticky but shouldn’t stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
- To make the dough using a mixer: Fit a heavy duty stand mixer with the dough hook attachment. Place 71 / 4 cups of the flour in the mixer bowl. Add the yeast mixture along with the saltwater mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 2 minutes. Raise the speed to medium-low and mix the dough until it is smooth and not sticky, about 5 minutes longer. (If the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.)
- Reduce the speed to low and mix the dough for 3 minutes longer. The dough should be soft and as smooth as a baby’s bottom and none of the dough should stick to the bowl. Turn the dough out on a lightly floured work surface.
- To prepare the dough for rising: Cut the dough into fifths to form five even portions, each weighing 9.5 ounces. Pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other four portions. Place each portion in a 1-gallon lock-top plastic bag. Squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
- Let rise in a cool room (about 60°F) for 6 to 8 hours. Alternatively, refrigerate for at least 10 hours or up to 24 hours. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with any Neapolitan pizza recipe.
