Italian
Neapolitan-Style Home Pizza Dough
Slow-fermented pizza dough with blistered edges, tender chew, and clean wheat flavor.
4 servings · 35 minutes prep · 8 minutes cook
Ingredients
Dough
- 4 cups plus 3 tbsp, preferably weighed
- 1 1/2 cups
- 2 tsp
- 1/2 tsp
- 1 tsp, for lightly oiling containers only
Directions
Mix and Ferment
- Stir cool water and fine salt until dissolved. Add bread flour and instant yeast, mixing until no dry flour remains.
- Rest for 20 minutes, then knead for 5 to 6 minutes, until smoother and elastic but still slightly tacky.
- Cover and rise at room temperature for 2 hours, then divide into 4 equal dough balls. Lightly coat containers with extra virgin olive oil, add dough balls, cover, and refrigerate for 18 to 24 hours.
Temper and Bake
- Remove dough from the refrigerator 2 hours before baking. Place a pizza stone or steel in the oven and heat to 550°F or the highest setting for at least 45 minutes.
- On a lightly floured surface, press one dough ball from the center outward, leaving a thicker rim. Stretch to 10 to 11 inches, keeping the center thin but not torn.
- Top lightly and bake on the hot stone for 6 to 8 minutes, until the rim is puffed and browned in spots and the bottom is firm with light charring.
