Best Neapolitan Pizza Dough At Home

Ingredients

• 300 ml Water (room temperature, for poolish)
• 5 g Honey
• 5 g Dry Yeast
• 300 g Flour 00 (for poolish)
• 700 g Flour 00 (for main dough)
• 400 ml Water (for main dough)
• 40 g Sea Salt

Steps

1. 1

   In a container, mix 300ml of water with 5g of honey until the honey is dissolved.

2. 2

   Add 5g of dry yeast to the water mixture and whisk until dissolved.

3. 3

   Add 300g of 00 flour to the mixture and stir with a spoon until a thick paste (poolish) forms and no dry flour remains.

4. 4

   Cover the container and let it sit at room temperature for 1 hour to activate the yeast.

5. 5

   Move the poolish to the refrigerator and let it ferment for 16 to 24 hours.

6. 6

   Remove the poolish from the fridge. In a large mixing bowl, add 400ml of water and the fermented poolish. Mix by hand to break up the poolish.

7. 7

   Gradually add half of the 700g of 00 flour, mixing by hand until a slurry forms.

8. 8

   Add 40g of sea salt and mix thoroughly.

9. 9

   Add the remaining flour and knead inside the bowl until the dough starts to come together.

10. 10

    Transfer the dough to a clean work surface. Knead for about 10-15 minutes until the dough is smooth, elastic, and reaches a temperature of around 23°C (73°F).

11. 11

    Cover the dough with the bowl and let it rest for 15-20 minutes.

12. 12

    Perform a final fold to create a smooth ball. Lightly grease a container with olive oil, place the dough inside, cover, and let rest for 30-60 minutes.

13. 13

    Divide the dough into 250g-280g portions. Shape each portion into a tight, smooth ball.

14. 14

    Place the dough balls in a proofing box or on a tray, spaced apart. Cover and let them rise at room temperature for 2-4 hours until doubled in size.

15. 15

    Stretch the dough by hand on a floured surface, leaving a thick border (cornicione). Add toppings and bake in a high-heat pizza oven (450°C/850°F) for 60-90 seconds.

Notes

The poolish is the secret to the soft, digestible crust. Ensure your oven is as hot as possible for the best result. If using a home oven, use a pizza stone and preheat for at least one hour.

Nutrition per serving

• pizza
• neapolitan
• dough
• baking
• italian
• vegetarian
• dinner