Classic Neapolitan Pizza Dough Recipe

A classic Neapolitan dough is made with just 4 ingredients - salt, water, 00 flour and yeast. Some chefs have developed variations using olive oil in the dough mix and sugar or honey to ""activate" the yeast but we find these to be unnecessary.

This recipe makes a 60% hydration dough - that means for 1000g of flour we add 600g water. This is the prefect to dough to start with - it should be easy to stretch and not to wet and sticky when it comes to launching. Once you have perfected this you can start experimenting with higher hydrations.

Makes:

• 6 large pizzas

Equipment

Having the right tools makes dough making so much easier! At Pizzata we use:

• Ooni Dual Platform Digital Scales - we love the Ooni scale as it has 2 weighing platforms- a larger one for weighing flour and water and a smaller platform for accurately weighing salt and yeast.
• Stand mixer with dough hook (optional)
• Pizzata Dough Proofing Tray - a must-have for serious dough makers!

Pizza Dough Ingredients:

• 1 kg 00 Italian Flour (It will not turn out the same with NZ supermarket flour!)
• 10g Yeast
• 600g Water
• 30g Salt
• Semolina (Semola) for dusting

Method:

1.  Mix the dough - Place flour and yeast in mixer with a dough hook, turn onto lowest setting. Gradually add water and then salt. Continue to mix for 10 minutes. 
2. First Rise - Form dough into one large flat ball and place in lightly floured proofing box. Cover and leave to rise for 1hour at room temperature.
3. Form into balls and second rise - Divide the risen dough into 6 roughly equal parts. Form these into balls and place in proofing box to rise in fridge overnight for best resuts (if you are in a hurry you can skip this step and use the dough on the day it is made). Let the dough stand for at least one hour at room temperature before stretching (or longer on cooler days).
4. Stretch, Top and Bake - Dust a clean surface generously with semolina.  Place a dough ball into the semolina and gently stretch it (come along to our pizza making class to learn the right technique) Add toppings: hand crushed San Marzano Tomatoes, Fior di Latte Mozzarella. Bake in pizza oven for best results at 400 degrees for 2 minutes.

Watch our short video showing how we make Neapolitan Pizza dough in a mixer