Mastering the Art of Neapolitan Pizza Dough: A Simple Guide for Two Bakes
Are you ready to create authentic Neapolitan pizza in your kitchen? If the thought of making your own pizza dough excites you, you’re in the right place! In this detailed guide, we’ll walk you through the steps to prepare two perfect batches of Neapolitan pizza dough using a simple ingredient list. With a passion for culinary excellence, Chef Vito Iacopelli provides an easy recipe that will surely impress your family and friends. Let’s get started!
Ingredients: A Closer Look
Before we dive into the process, let’s gather our ingredients. With these basics in hand, you’ll be well on your way to crafting delicious Neapolitan pizza:
- Water: 8.4 oz (240 g)
- Yeast: 0.1 oz (4 g)
- Flour: 14 oz (400 g)
- Sea Salt: 0.5 oz (15 g)
- Olive Oil: 0.3 oz (10 g)
These ingredients might seem simple, but they come together to create something truly special. The balance of flour, water, and yeast creates a beautiful, airy dough, while the salt enhances the flavor and the olive oil adds richness.
The Dough-Making Process: Step-by-Step
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Mixing the Ingredients:
Start by combining the water and yeast in a mixing bowl. Allow them to sit for about 5 minutes until the yeast activates and becomes frothy. This is an essential first step in ensuring your dough rises beautifully! -
Incorporating the Flour and Salt:
Next, gradually add the flour and sea salt into the bowl while mixing. A wooden spoon or your hands can come in handy here. Mix until all ingredients are combined, and a shaggy dough starts to form. -
Kneading the Dough:
Transfer your dough onto a lightly floured surface. Knead it for about 10 minutes until it’s smooth and elastic. The tactile experience is satisfying, and you’ll know the dough is ready when it springs back when pressed. -
Adding Olive Oil:
As the dough becomes more elastic, incorporate the olive oil. This step adds richness and flavor to your dough. Continue to knead for another minute or two until the oil is fully absorbed. -
First Rise:
Place your kneaded dough into a clean bowl, cover it with a damp cloth, and let it rise at room temperature for about 1-2 hours, or until it has doubled in size. This is where the magic happens! -
Shaping the Dough:
After the first rise, punch down the dough gently to release any excess air. Divide it into two equal portions and shape each piece into a tight ball. This shaping helps develop the gluten structure, which is crucial for a great pizza base. - Second Rise:
Allow the shaped dough balls to rise again for about 30-60 minutes, covered with a kitchen towel. They will puff up and be ready to stretch out into pizzas.
Creating Your Masterpiece
With your dough ready, the options are endless! Preheat your oven to the highest setting and get creative with toppings. Classic Margherita, spicy pepperoni, or even a veggie delight, the choice is yours. Remember, a hot oven is key to achieving that perfect Neapolitan pizza crust — crispy on the outside and chewy on the inside.
Ready, Set, Enjoy!
Once baked to golden perfection, slide your creations out and admire your handiwork. Cut into wedges, serve with a sprinkle of fresh basil or a drizzle of olive oil, and enjoy every bite. This simple yet delightful recipe not only brings the flavors of Naples into your home but also offers the joy of sharing a meal made from scratch.
Try this Neapolitan pizza dough recipe and elevate your pizza game! Join Chef Vito Iacopelli as he continues to share his culinary expertise. Don’t forget to follow him on Instagram and Facebook for more delightful recipes every Tuesday and Friday. Exciting new culinary adventures await, and we can’t wait for you to be part of the journey!