Neapolitan pizza is largely about the dough. It takes a long time of practice and experience to bake the perfect Neapolitan pizza, but once you master it, it’s fairly easy. Here we go through 3 different types of dough with different types of fermentation.
a 24-48h cold-fermented dough, a 6h dough, and a fast-rising pizza dough if you’re in an extra hurry
Our tests show that a cold-fermented dough that has been allowed to rise a little longer turns out better than the quick versions.
But maybe you don’t have all the time in the world, so we give you 4 different variations that go from long fermentation to quick.
But if you do have the time, do plan ahead, for example by setting a dough on Thursday if you plan to bake pizza on, say, Saturday.
One of the main advantages of cold fermentation is that it leads to better flavor and texture in the pizza dough. During cold fermentation the dough gets time to develop a deeper flavor profile, since colder temperatures slow down fermentation and allow a gradual release of enzymes in the flour that break down the starch into sugar. This results in a more complex and aromatic flavor profile.
Cold fermentation can also help give the dough a more elastic structure, which can make it easier to work with when you shape the pizza. By slowing down fermentation with cold fermentation, the gluten in the dough gets more time to develop and form strong bonds, which gives the dough a more elastic consistency and a more airy texture when baked.
Another advantage of cold fermentation is that it can make the dough more manageable and flexible. The dough can be prepared in advance and kept refrigerated for several days before it’s used. This makes it possible for pizzaiolos to bake pizzas according to demand and make sure they always have fresh dough on hand.
Neapolitan Pizza Dough: 48 h Cold Fermentation
Recipe for 8 dough balls at 8 oz per dough ball
Hydration is 65%
Keep in mind that the weight of the ingredients in the recipe is very important, so make sure you have a good scale.
You’ll need:
- 2 ½ lb pizza flour (we suggest Tipo 00, we use Caputo)
- 0.8 g dry yeast
- 1¼ oz salt
- 1 ½ lb water
How to make it:
- Mix part of the water with the yeast and about 10% of the flour. Make sure the yeast dissolves properly
- Then mix in the salt so it dissolves.
- Mix in the rest of the water and flour and knead, preferably in a machine, for about 7–10 minutes or until you have a smooth dough.
It should be a little sticky. - Let it rise in its bowl at room temperature for about 1.5 h. Put plastic wrap over the bowl so the surface of the dough doesn’t dry out.
- Put the dough on a lightly floured work surface and measure out 8 oz of dough.
- Now you’re going to “ball” the dough.
- Fold the edges in toward the bottom of the dough so you get a taut surface.
- The shape should be a round ball.
- Put the dough in a plastic container that you’ve greased with a little olive oil (so the dough releases better when you bake the pizza)
- Put on the lid.
- Repeat with the rest of the dough you have left.
You should end up with 8 equal-sized dough balls. - Put the containers in the fridge for about 48 h.
- Take the container out to room temperature about 3–4 hours before you’re going to bake the pizza.
If you only want to ferment for 24 h, that works too: use exactly the same recipe as above but cold-ferment for 24 h instead.
Neapolitan Pizza Dough: 6h Room-Temperature Fermentation
Recipe for 8 dough balls at 8 oz per dough ball
Hydration 60%
This dough is a little quicker and turns out very good. However, you don’t quite get the same spring in the dough as with a longer cold fermentation.
But this dough won’t disappoint anyone.
Be careful with the measurements when you weigh out the different parts.
You’ll need:
- 2 ½ lb flour (preferably Tipo 00, we use Caputo
- 5.92 g fresh yeast
- 1¼ oz salt
- 1 ½ lb water
How to make it:
- Mix part of the water with the yeast. Make sure the yeast dissolves properly
- Add about 10% of the flour
- Then mix in the salt so it dissolves.
- Mix in the rest of the water and flour and knead, preferably in a machine, for about 7–10 minutes or until you have a smooth dough.
- Let the bowl rise at room temperature for about 2 h. Put plastic wrap over the bowl so the surface of the dough doesn’t dry out.
- Put the dough on a lightly floured work surface and measure out 8 oz of dough.
- Now you’re going to “ball” the dough.
- Fold the edges in toward the bottom of the dough so you get a taut surface.
- The shape should be a round ball.
- Put the dough in a plastic container that you’ve greased with a little olive oil (so the dough releases better when you bake the pizza)
- Put on the lid.
- Repeat with the rest of the dough you have left.
You should end up with 8 equal-sized dough balls. - Leave the containers at room temperature for 4 h.
Pizza Dough: 1 Hour Rise
about 8 dough balls
We don’t want to call this dough Neapolitan, but if you’re short on time it works fine.
The dough isn’t as pliable, but works well in a pinch.
You’ll need:
- 2 ¼ lb Vetemjöl Special (Swedish wheat flour)
- 25 g fresh yeast (half a package)
- 5 tbsp olive oil
- 1 ½ tbsp granulated sugar
- 2 ½ cups lukewarm water (37 degrees Celsius)
- 1 tbsp salt
How to make it:
- Dissolve the yeast in the lukewarm water.
- Mix in the olive oil, sugar and flour
- Knead the dough in a machine for about 7-10 min
- Add the salt and knead for another 8 minutes
- Put the dough on a lightly floured work surface and measure out 8 oz of dough.
- Now you’re going to “ball” the dough.
- Fold the edges in toward the bottom of the dough so you get a taut surface.
- The shape should be a round ball.
- Put the dough in a plastic container that you’ve greased with a little olive oil (so the dough releases better when you bake the pizza)
- Put on the lid.
- Repeat with the rest of the dough you have left.
You should end up with 8 equal-sized dough balls. - Leave the containers at room temperature for another 45 minutes.
