HomeDinnerNeapolitan Pizza Crust. Recipe

Neapolitan Pizza Crust. Recipe

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Crafting the Perfect Neapolitan Pizza Crust: A Step-by-Step Recipe

Introduction

Neapolitan pizza, with its thin, chewy crust and simple yet delicious toppings, is a culinary masterpiece loved by pizza enthusiasts worldwide. The key to making an authentic Neapolitan pizza lies in the crust, which is characterized by its crispy exterior and soft, airy interior. In this article, we’ll guide you through the process of crafting the perfect Neapolitan pizza crust from scratch, so you can enjoy this Italian classic right in your own kitchen.

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Ingredients You’ll Need

Before you embark on your Neapolitan pizza-making journey, gather these essential ingredients:

For the Pizza Dough:

  • 2 1/4 cups (300g) Tipo 00 flour or high-quality bread flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 1 cup (235ml) lukewarm water
  • 1 tablespoon extra-virgin olive oil

Making the Pizza Dough

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Let’s start with preparing the pizza dough, the heart of any Neapolitan pizza:

Step 1: Activate the Yeast

  1. In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

Step 2: Mix the Dry Ingredients

  1. In a large mixing bowl, combine the Tipo 00 flour (or bread flour) and salt.

Step 3: Combine Wet and Dry Ingredients

  1. Create a well in the center of the flour mixture and pour in the activated yeast mixture along with the olive oil.
  2. Using a fork or your hands, slowly incorporate the wet ingredients into the dry until a dough forms.

Step 4: Knead the Dough

  1. Transfer the dough onto a lightly floured surface.
  2. Begin kneading the dough for about 10-15 minutes until it becomes smooth, elastic, and no longer sticky. You may need to add a bit more flour if it’s too sticky.

Step 5: First Rise

  1. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1.5 hours or until it has doubled in size.

Step 6: Divide and Shape

  1. Once the dough has risen, punch it down to release the air.
  2. Divide it into two equal portions and shape each portion into a round ball.

Step 7: Second Rise

  1. Place the dough balls on a floured surface, cover them with a kitchen towel, and let them rise again for about 30-45 minutes.

Rolling and Baking the Pizza Crust

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Now that your Neapolitan pizza dough is ready, it’s time to roll it out and bake the perfect crust:

Step 1: Preheat Your Oven

  1. Preheat your oven to the highest temperature it can go. Ideally, Neapolitan pizza is baked in a wood-fired pizza oven at temperatures around 800°F (430°C). However, a regular oven set to its maximum temperature will work just fine.

Step 2: Roll Out the Dough

  1. On a floured surface, gently stretch and roll out one of the dough balls into a thin, round pizza crust. Keep it around 10-12 inches (25-30 cm) in diameter.

Step 3: Add Toppings

  1. Transfer the rolled-out dough to a pizza peel or an inverted baking sheet dusted with flour or semolina.
  2. Add your favorite Neapolitan pizza toppings, such as tomato sauce, fresh mozzarella, basil leaves, and a drizzle of olive oil.

Step 4: Bake

  1. Carefully slide the pizza onto a preheated pizza stone or a baking sheet in the hot oven.
  2. Bake for approximately 2-5 minutes, or until the crust is puffed up, charred on the edges, and the toppings are bubbly and slightly browned.

Step 5: Serve and Enjoy

  1. Remove the pizza from the oven using the pizza peel or a spatula.
  2. Slice it up and savor the authentic flavors of Neapolitan pizza.

Conclusion

Crafting the perfect Neapolitan pizza crust is a labor of love, but the results are undeniably worth it. With this homemade recipe, you can enjoy the classic taste of Naples in your very own kitchen. Whether you’re celebrating a special occasion or simply indulging in a culinary adventure, the crispy, chewy perfection of Neapolitan pizza awaits.

Now, gather your ingredients, roll out that dough, and create a pizza that would make any pizzaiolo proud. Buon appetito!

Discover the joy of making Neapolitan pizza at home and share the deliciousness with family and friends. Happy pizza-making!

Source: ourbestbites.com

Neapolitan Pizza Crust. Recipe

Neapolitan Pizza Crust. Recipe

Yield: 1
Prep Time: 10 minutes
Cook Time: 15 minutes

Neapolitan pizza, with its thin, chewy crust and simple yet delicious toppings, is a culinary masterpiece loved by pizza enthusiasts worldwide. The key to making an authentic Neapolitan pizza lies in the crust, which is characterized by its crispy exterior and soft, airy interior. In this article, we'll guide you through the process of crafting the perfect Neapolitan pizza crust from scratch, so you can enjoy this Italian classic right in your own kitchen.

Ingredients

  • 20 ounces (about 4 cups) 00 Flour, or bread flour.
  • 2 teaspoons kosher salt
  • 2 1/4 teaspoons instant yeast (1 standard packet)
  • 13 ounces water (13oz by weight or volume, it’s the same in this case)

Instructions

  1. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
  2. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
  3. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
  4. When ready to bake, place oven rack on highest setting and place a pizza stone, cast iron pizza pan, or baking sheet on it. Preheat oven to highest possible temperature (with pizza stone, etc. in it). Spread cornmeal and/or a little flour on a pizza peel and stretch out dough by hand into an 8-10 inch circle. You should be able to shake the peel and have the crust shimmy back and forth completely loose.  If it’s stuck to the peel, fix this problem before proceeding!Top as desired (remember with this style dough, LESS is more when it comes to toppings.) and bake for a few minutes until cheese is melted and dough is bubbly and golden brown on the edges.

Did you make this recipe?

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