Description
This Neapolitan Pizza Dough stands out with its rich flavor and easy preparation. Made from essential ingredients, it’s perfect for quick dinners and homemade pizza nights.
Ingredients
Scale
- 153 grams (1 cup + 1 tbsp) double zero (00) flour
- 153 grams (1 cup + 1 tbsp) all-purpose flour plus more for dusting
- 1 teaspoon fine sea salt
- 1 teaspoon instant yeast
- 205 g (roughly 6 ¾ fl oz) warm water
- 2 tablespoons semolina flour for the pizza peel
- 1 cup canned san marzano tomatoes whole or crushed
- 1 teaspoon extra virgin olive oil
- ½ clove garlic pressed or very finely minced
- 1 pinch flaky sea salt or a small pinch fine sea salt
- ⅛ teaspoon freshly cracked pepper
- 8 oz ball fresh buffalo or cow's milk mozzarella cheese sliced or torn into 10-15 pieces
- ¼ cup fresh basil leaves
- high-quality extra virgin olive oil to garnish
Instructions
- Whisk together the 00 flour, all-purpose flour, salt, and instant yeast in a large bowl.
- Add warm water and stir with a stand mixer or wooden spoon until a shaggy mass forms. Knead until smooth and elastic, about 3 minutes.
- Cover the dough and let it rest for 15 minutes. Then, knead again for 3 minutes, shape into a ball, and place in a lightly oiled bowl. Cover with a damp towel.
- Proof at room temperature for 1½–3 hours until doubled. For best flavor, refrigerate for 8–72 hours and bring to room temperature 1–2 hours before use.
- Punch down the dough and turn it onto a floured surface. Divide into two balls and rest for 15–30 minutes until puffed.
- Prepare the sauce by crushing canned tomatoes and mixing with olive oil, garlic, salt, and pepper.
- Hand-stretch each dough ball into a 12-inch round, leaving a thicker crust border. Place on a pizza peel sprinkled with semolina.
- Spread ½ cup sauce on the dough and top with mozzarella pieces.
- Bake in a pizza oven at 700°F for 3 minutes or in a standard oven at 500–550°F for 5–7 minutes on a preheated pizza stone.
- Top with fresh basil and a drizzle of olive oil before slicing and serving.
Notes
For extra flavor, allow the dough to ferment longer in the refrigerator.
Ensure your oven is at the correct temperature for crispy crusts.
Use high-quality ingredients for the best results.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 250
- Sugar: 2g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 12mg