Neapolitan Pizza Dough

To make a perfect pizza dough for a pizza oven, which can reach very high temperatures, it is recommended to use a traditional Neapolitan recipe. This dough becomes light and airy with a fine, crispy bottom when baked in a pizza oven.

Here is a recipe that works excellently for pizza ovens:

Ingredients:

• 500 grams Tipo "00" flour (or a mix of Tipo "00" and manitoba flour for extra elasticity)
• 325 ml lukewarm water
• 10 grams sea salt
• 1-2 grams fresh yeast (or 0.5 grams dry yeast)
• 1 teaspoon sugar (optional, to help the yeast)

Instructions:

1. Prepare the Yeast:

   • If using fresh yeast, dissolve it in a small amount of the lukewarm water along with the sugar. Let it stand for 5-10 minutes until it starts to foam. If using dry yeast, mix it directly with the flour.
     
     

2. Mix Ingredients:

   • Pour the flour into a large bowl or directly onto a clean work surface. Make a well in the center and pour in the yeast mixture and the water.
   • Add the salt to the water (important that it does not come into direct contact with the yeast before mixing).
     
     

3. Mix and Knead:

   • Mix the ingredients until they begin to come together into a dough.
   • Transfer the dough to a floured work surface and knead for about 10-15 minutes, until the dough is soft, elastic, and not sticky. You can also use a stand mixer with a dough hook on low speed.
     
     

4. Fermentation:

   • Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap.
   • Let the dough rise in a cool place (around 18-22°C) for 8-12 hours, or overnight. Alternatively, you can let it rise in the refrigerator for up to 24 hours for even better flavor development. Remove the dough from the refrigerator about 2 hours before use to allow it to come to room temperature.
     
     

5. Shape the Pizza:

   • Once the dough has risen, divide it into 3-4 equal parts (depending on how large you want your pizzas). Shape each part into a round ball.
   • Let the dough balls rest under a damp towel for about 30 minutes before shaping the pizzas.
   • On a floured work surface, use your hands to gently stretch and shape each dough ball into a round pizza. Try to make the dough as thin as possible without tearing, and create a small rim around the edges to hold the toppings.
     
     

6. Prepare the Oven:

   • Preheat your pizza oven to the highest temperature, usually between 400-500°C. If using a wood-fired pizza oven, ensure the fire is well-established and the oven floor is very hot.
     
     

7. Add Toppings:

   • Place the dough on a pizza peel if using a wood-fired pizza oven, or on a piece of baking parchment if using an electric pizza oven.
   • Add your favorite toppings. Start with a thin layer of tomato sauce, then cheese, and other optional ingredients.
     
     

8. Bake:

   • Slide the pizza into the preheated oven. Bake the pizza for 1-3 minutes, or until the edges are golden brown and the cheese is bubbly and melted. In a wood-fired pizza oven, this process is very quick, so keep an eye on the pizza at all times.
     
     

9. Serve:

   • Remove the pizza from the oven and let it rest for a couple of minutes before slicing.
   • Serve immediately and enjoy!

This Neapolitan pizza dough provides an authentic taste and texture, perfect for high temperatures in a pizza oven.

Customize the toppings to your preference to create your perfect pizza!