As a pizza lover, I’ve made lots of pizza dough in my life and today, I want to share this easy to make Neapolitan pizza dough with you.
Serves: 6 large pizzas Prep Time: 24 hrs Cook Time: 5 mins
Baking is very fast in your conventional oven; alternatively Weber kettle or ideally a wood fire oven. – 90 seconds plus.
The good thing is that you can make this authentic wood fired pizza recipe at home. Let’s get started.
Ingredients & Tools for your homemade Neapolitan Pizza Dough
This pizza dough recipe is super easy to make, all you need are four (4) ingredients.
- 1000 grams of Italian flour.
- 1 gram fresh Yeast.
- 30 grams of salt.
- 600 ml of water.
- Pizza stone, spatula and cutter.
- BBQ Weber Kettle.
Authentic Neapolitan Pizza Dough Recipe
Steps to create the wood fired pizza base:
- Dissolve the salt in a large bowl with water.
- Pour 10% of the flour and stir it until it is completely mixed.
- Add the yeast to the mixture and stir it until fully dissolved.
- Slowly add the flour to the mixture and mix all the ingredients with your hands until it forms a floury shaggy dough.
- Remove the dough from the bowl and place it in a lightly floured surface, then knead for about 10 minutes or until it’s smooth and elastic.
- Let the dough rise: Place the dough into a bowl and cover it with cling wrap. Make sure that it’s airtight and let it rise for 20 hours.
- Divide the dough into 6 balls and place each ball on a flour covered surface and sprinkle more flour on top of the dough balls. Then cover them lightly and let them rise again so they can double in size. (approx. 3 or 4 hrs).
- Roll dough out to create the pizza pies. At this stage, the dough is amazingly elastic and would create the most delicious pizzas. The reason this will happen is we are fermenting for a long period of time and secondly there’s not much manipulation of the dough so this will help us with elasticity and the end result will be a delicate and light pizza base.
- If you’re using a conventional home oven that only goes up to 480f/250c then you should add 35 ml of olive oil and mix it into your dough.
- If you’re cooking on a BBQ or a wood fired oven that exceeds the previous temperatures, you don’t have to add anything else to the dough.
Steps for the baking time:
Option 1: Home oven
- Using a home oven, roll dough into the desired shape and bake it in the oven for 3 minutes and remove from oven.
- Add the sauce and toppings of your choice.
- Set the broiler of your oven or the top grill to max temperature and continue to bake your Neapolitan pizza dough close to the heat source at the top of the oven for another 2 minutes. Make sure that the toppings don’t get burned.
Option 2: BBQ or Wood Fired Oven.
- Fill the BBQ kettle with three (3) baskets of charcoal and fire it up.
- When the charcoal is fired up and the grill is searing hot, add 3 big chunks of hardwood and open all the vents of the grill to keep the oxygen flowing; this will ensure that the temperatures stay high.
- Place your pizza on the pizza stone and let it bake from 90 seconds to 3 minutes and then remove. Remember to place the pizza stone on the grill while it is still firing up so it doesn’t crack as a result of extreme temperature.
Bonus Recipe: Neapolitan Pizza Sauce
Now that you have your wood fired Neapolitan pizza dough base, here’s a quick bonus for the authentic Neapolitan pizza sauce recipe.
Serves: 6 pizzas Prep Time: 3 mins
- Two (2) cans of whole San Marzano tomatoes (these tomatoes are cultivated in volcanic soil, and that’s why you should use these to achieve the sweet Napoli flavor).
- Four (4) leaves of fresh basil.
- Pinch of sea salt.
- Chop the basil leaves and mix it with the tomatoes. Mash the tomatoes and the chopped basil together and add a pinch of sea salt and you’re done.
- Put some of it on the pizza base and add your chosen toppings.
- Bake it for 90 seconds to 3 minutes. Let it cool off if you can and enjoy this delicious pizza.
Neapolitans have different recipes for wood fired pizza dough and the Neapolitan sauce.
A very good chef friend of mine, born and raised in the region, revealed to me the best way to enjoy a Neapolitan sauce. He said to me in his thick Italian accent: “when you’re making authentic Neapolitan food you need to use the right ingredients and don’t saturate with flavors a dish that is supposed to be something simple and delicious“.
This Neapolitan pizza dough is so flavorful, so soft, and puffy, that with just a few ingredients you’ll be enjoying the best wood fired pizza of your life; even during baking time, the delightful aroma of slightly burnt pizza crust will have your stomach churn and your mouth watering.