F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Perfect Neapolitan Pizza Dough
© John Kernick

Perfect Neapolitan Pizza Dough

  • TOTAL TIME: 1 HR 15 MIN (Active); 3 days (Total)
  • SERVINGS: five 10-inch pizzas
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

“Flour, salt, water and yeast—that’s it,” says chef Thomas McNaughton about this super-simple dough recipe, the same one he uses to make his amazing restaurant pies.

This dough is fully-seasoned and may taste too salty to some; for anyone who is sensitive to salt or is trying to reduce salt intake, the salt can be cut back in this recipe to a lower level.

  1. 1 3/4 pounds “00” flour (5 1/2 cups; see Note), plus more for dusting
  2. 0.75 grams active dry yeast (1/2 teaspoon; see Note)
  3. 2 cups warm water
  4. 27 grams kosher salt (3 tablespoons)
  1. Lightly dust a large bowl with flour. In a small bowl, whisk the yeast with 1/4 cup of the water and let stand until foamy, about 5 minutes.
  2. In a stand mixer fitted with the dough hook, combine the 1 3/4 pounds of flour with the yeast mixture and the remaining 1 3/4 cups of water and mix at low speed for 1 minute. Increase the speed to medium and mix until all of the flour is incorporated, about 4 minutes. Add the salt and mix at medium speed until a soft, smooth dough forms, about 5 minutes longer.
  3. Scrape the dough out onto a lightly floured work surface and form it into a large ball. Transfer the dough to the prepared bowl and cover the bowl securely with plastic wrap so that it’s airtight. Let the dough stand in a warm place until it has doubled in bulk, about 8 hours. Refrigerate the dough for at least 8 hours or overnight.
  4. Let the pizza dough return to room temperature in the bowl, about 2 hours.
  5. Lightly dust 2 large baking sheets with flour. Scrape the dough out onto a lightly floured work surface and punch it down. Using a sharp knife, cut the dough into 5 even pieces. Form the pieces into balls and transfer them to the prepared baking sheets. Using the tip of a paring knife, gently pop any air bubbles on the surface of each ball. Securely cover the dough balls by sliding each baking sheet into a clean 13-gallon plastic kitchen bag and tying them closed. Let the dough stand in a warm place until it has a little more than doubled in bulk, about 8 hours. Refrigerate the dough for at least 8 hours or overnight.
  6. Set a pizza stone on a rack in the top third of the oven. Preheat the oven to 500° for at least 45 minutes. Meanwhile, remove the baking sheets from the refrigerator and let the dough stand for 20 minutes.
  7. Working on a floured surface and using your fingers, press and stretch a dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel. Add toppings to the dough as desired, making sure to leave a 1-inch border around the edge.
  8. Turn the oven to broil for 5 minutes, then return it to 500°. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking. Repeat with the remaining pizza dough and toppings.
Notes Doppio zero or "00" flour, a fine Italian flour, is available at specialty food shops and online at amazon.com. To accurately weigh small quantities, use a scale that counts in 0.01-gram increments. PERFECT PIZZA TOPPINGS: Perfect Pizza SauceSummer Squash-and-Arugula Pizza with Fontina CheeseMargherita Pizza with Tomato, Mozzarella and BasilSausage-and-Olive Pizza with Capers and Pecorino Sardo
You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.