Description
Create authentic Neapolitan pizza dough from scratch with this simple yet rewarding recipe.
Ingredients
- 500g (4 cups) Caputo 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
- Activate the Yeast: In a large mixing bowl, combine the lukewarm water and honey. Stir until the honey dissolves. Sprinkle the active dry yeast over and let it sit for 5-10 minutes until foamy.
- Add the Flour: Gradually mix in half of the flour to the yeast mixture until a shaggy dough forms.
- Incorporate the Salt: Mix the salt into the remaining flour and add this mixture gradually until all flour is incorporated.
- Knead the Dough: Knead using a stand mixer with a dough hook on low for 8-10 minutes, or by hand for 15-20 minutes until smooth and elastic.
- First Rise: Lightly oil a bowl, place the dough inside, cover, and let it rise at room temperature for about 2 hours until doubled in size.
- Divide and Shape: Turn the dough onto a floured surface, divide into 4 equal pieces, and shape each into a ball.
- Second Rise: Allow dough balls to rise for another 2-4 hours until puffy and airy.
- Time to Make Pizza: Shape the dough, top with ingredients, and bake in high heat.
Notes
Use high-quality ingredients for the best results. Flour quality is crucial for texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian