Neapolitan Pizza Dough

Quick and super easy Neapolitan pizza recipe you can make in the oven

Dough Recipe

Ingredients:

• 300 g (about 2 1/3 cups) '00' flour

• 300 g (about 2 1/3 cups) all-purpose flour

• 1 teaspoon (3 g) active dry yeast

• 12 g fine sea salt

• 350 g (about 1 1/2 cups) warm water, no warmer than 100 F

• 2 tablespoons olive oil

Instructions

• In a large bowl, mix together the flour, yeast, and salt with your hands. Pour in the water and olive oil and mix until it becomes kind of a solid big clump.

• Empty it out from a bowl onto a clean surface and this is where the kneading begins.

• Knead the dough for close to 10 minutes until it's a really smooth ball

  • For tips on how to knead dough if you've never done it, check out this video: https://www.youtube.com/watch?v=E5NwwX7y6Ao

• Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise for 2 hours or until doubled inside.

• Turn the dough out onto a clean work surface. The dough should be tacky, but not sticky. If it's a little sticky, lightly dust the dough with flour. Divide the dough into 4 equal portions and shape into smooth, tight balls. See the above video tutorial on shaping dough balls.

• Transfer the dough to a greased pizza dough box. Cover and transfer to the fridge for at least 2 hours, up to 72 hours.

• On a well-floured surface, stretch the dough into an 11-12" circle and top as desired.

• Once your dough is ready and stretched, top with any sauce, cheese, and toppings of your choice and toss into the oven at the highest temperature it gets to

Tip: Preheat your oven at the highest temperature possible for almost one hour if you have time to ensure the best cook

Other tips for the dough:

Once your dough is made:

1. 1st rise. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise for about 2 hours or until it’s doubled in size.

2. Shape. Divide the dough into 4 equal portions. I like to use a scale here and dough balls that weigh 220g make about 11-12″ pizzas, perfect for a pizza stone or pizza oven. You want to create balls of dough that are smooth and tight (see video below).

3. Proof. After you’ve shaped your dough balls, transfer them to a well-greased dough proofing box and lightly spray the tops of the dough with non-stick spray so they don’t dry out. Refrigerate for 2-3 hours before using. The dough will also last for at least 2 days in the fridge in this state and the flavors will only develop more over time.