Naples-Style Pizza Dough
Naples-Style Pizza Dough
Yield: Makes 4 ea. 7 oz. dough balls
1 tsp. or 6 grams fine sea salt
½ tsp. or 2 grams dry instant yeast
1 ¼ cups or 275 grams water at room temperature
3 ½ cups or 475 grams 00 Caputo flour
- In a 5 qt. mixer, fitted with the dough hook, dissolve the salt and yeast in the water, mixing over low speed for 2 minutes.
- Add the flour and mix at low speed for 2 minutes; check the consistency of the dough. It should be releasing from the sides of the bowl. If the dough is too sticky, add a bit more flour. If it is too dry and climbing up the dough hook, add a bit more water. Mix for 8 more minutes. Remove the dough from the bowl and turn out onto a work surface. Cover with a damp cloth or plastic wrap and allow it to rest for 10-15 minutes.
- Shape it into a thick log; then cut it into 4 pieces (about 7-oz. each). Roll the dough on the work surface in a circular motion with your hands, forming a smooth ball and place the balls on a lightly floured baking sheet or plastic container with a secure top.
- Cover the surface of each ball with a bit of flour to prevent the dough from forming a skin. Cover the dough with plastic wrap or with an air tight cover and leave at room temperature for 3-4 hours. The dough is now ready for baking
- Alternately, you may refrigerate the dough right away and let age until the next eay. Before using the dough, remove it from the refrigerator and let it rest at room temperature for a minimum of 1 hour. You can keep the dough at room temperature for up to 3 hours or longer. The dough will continue to get soft as it rests and becomes easier to stretch and more delicate at the same time. The dough is over-proofed when it becomes too soft to work with and bubbles form on the surface.
Opening the dough:
- Flour both sides of the dough ball and using the thumb and pointer finger of both hands, about a 1/4-1/2-in. from the edge of the ball, begin pulling the dough apart, pinching and stretching as you turn the dough like a wheel in your hand. Gravity will help as the dough opens and stretches.
- You can continue to stretch the dough in your hands, forming a round pizza skin as thick or as thin as you want. Don’t get discouraged if you don’t have a perfect round or get holes in it at first; it’s all about practice!
- Put the skin on a flour dusted work surface and top with your ingredients. Slip the large pizza peel (with a little flour or semolina on it) under the dough and gently lift the dough with thumb and pointer finger. The motion is: push with the peel and pull with your fingers.
- If you want to freeze the dough balls for later use, put them individually into airtight freezer bags. To thaw frozen dough, transfer to the refrigerator for 5-6 hours or up to 12. Bring them to room temperature about an hour before you want to use them.
Baking Naples Style Pizza in a Wood Stone Home Oven:
All of our pizza recipes call for the oven temperature to be between 550 and 580 F. If you want to try cooking a Naples style pizza at home, have your oven heated to 620-650 F. Follow the basic baking instructions in our recipes, but pay close attention to the pie, as it will cook in about 90 seconds. Check the bottom of the crust as you rotate the pizza, and protect it with the utility peel if it is starting to burn. It’s easy to finish the top by lifting the pizza up toward the dome for a few seconds. Try this dough with our Pizza Margherita and Pizza Marinara recipes for a taste of Napoli!