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Neapolitan Pizza Dough

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A simple and rewarding recipe for crafting authentic Neapolitan pizza dough, perfect for light, airy crusts.

Ingredients

  • 500g (4 cups) Caputo 00 Flour (or other high-quality 00 flour), plus extra for dusting
  • 325g (1 1/3 cups) lukewarm water (about 80-85°F / 27-29°C)
  • 10g (2 teaspoons) fine sea salt
  • 1g (approx. 1/4 teaspoon) active dry yeast
  • 5g (1 teaspoon) honey

Instructions

  1. Activate the Yeast: Combine lukewarm water and honey in a large mixing bowl. Stir until honey dissolves and sprinkle active dry yeast over the water. Let it sit for about 5-10 minutes until foamy.
  2. Add the Flour: Gradually incorporate about half of the flour into the yeast mixture until a shaggy dough forms.
  3. Incorporate the Salt: Add salt to the remaining flour, then mix into the dough until fully combined.
  4. Knead the Dough: Use a stand mixer with a dough hook on low speed for 8-10 minutes or knead by hand for 15-20 minutes until smooth and slightly tacky.
  5. First Rise: Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap, and let it rise for about 2 hours at room temperature until doubled in size.
  6. Divide and Shape: Turn the dough out onto a lightly floured surface, divide into 4 equal pieces, and shape each into a smooth ball.
  7. Second Rise: Let the dough balls rise on a floured surface or in airtight containers for another 2-4 hours until puffy and airy.
  8. Time to Make Pizza: Shape the dough, add your favorite toppings, and bake at high temperatures.

Notes

Great for family activities; kids will love shaping their own pizzas. Store leftover dough in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.

Find it online: https://www.wholesomeeasy.com/neapolitan-pizza-dough-recipe/