And it starts with the dough. This isn’t your everyday pizza dough. Get this right and you will make better pizza than you can buy. For real.
If you want to learn about Neapolitan pizza read this post. Don’t skip to the recipe. This is not about anything except making pizza dough.
2500 words on pizza dough. Nothing else. Look at the crust on the pizzas in this post. That’s what I’m talking about…
Ooni Pizza Dough Recipe (pizza Oven Pizza Dough)
Every pizza dough recipe out there goes something like this. Mix up some flour, water, way too much yeast, salt, oil and sugar. Proof it for a few hours. Ball it up. Make pizza.
It works. Sort of. There’s something there holding the toppings up. But it’s bland. Simple. Usually pretty dry. Not that good. Nowhere near that magical Neapolitan pizza crust.
Don’t believe me? Think about that wonderful bread you get at an artisan bakery. The depth of flavour. The texture. Now think of Wonder bread. That’s the difference I’m talking about. This is about artisan.
Poolish Pizza Dough (with Yeast Or Sourdough Starter) • Electric Blue Food
It isn’t really hard to make Neapolitan pizza dough. It is going to seem a bit daunting at first. I’m doing my best to explain it here.
It took me a full year to figure all this out. Maybe more. I don’t know how many pizzas I screwed up. A lot. Don’t feel bad for me though. Screwed up Neapolitan pizza is still pretty amazing.
This is a long read. The summary of a year’s work. Follow me down the rabbit hole. It’s fun. And the results are sooo worth it. I’m asking a lot here. But if you are serious about making the best pizza you have ever had read on.
What Is The Best Yeast For Pizza Dough?
Before you get too far understand that Neapolitan pizza is cooked with high heat. That’s a pre-requisite. You need an oven that gets hot to make Neapolitan pizza.
Your kitchen oven can’t do it. Your BBQ might be able to do it. You will need some gear to make this happen.
The days of needing a wood burning oven are behind us. They are still super cool. I still want one. But you don’t need it to make Neapolitan pizzas.
Easy Homemade Pizza Dough Recipe
What doesn’t work is a pizza stone. Neapolitan pizza relies on refractory heat. That’s a fancy way of saying it needs heat from above as well as below.
Neapolitan pizzas cook in the 750F to 900F range. They cook in under two minutes. 90 seconds from the time the pizza hits the oven to dinner. For real.
Try to cook a pizza on a stone at 900F on your BBQ. You get one seriously burnt pizza. Or raw dough on top. There’s no in-between. I tried to make BBQ pizza work for a long time. I gave up.
Authentic Italian Pizza Dough Recipe
You need an oven that makes pizza. The nice thing is now they are in the hundreds of dollars. Not the thousands like they used to be.
And you can use that oven for other things. Want to make naan bread? Sear a steak at 800F? Roast vegetables at high temp? The best nachos you have ever had? All possible with the right oven.
You are going to need a scale. Actually you will need two scales. Or a really good one. You probably have one that measures to 1 gram accuracy. That’s good. But you are going to need a second scale.
Home Made Pizza Using Fresh Yeast Dough
The second one will need to measure to 1/100 of a gram. That covers you if you want to use instant dry yeast. If you are using a sourdough starter 1/10 of gram is fine.
Took me forever to figure out where to buy the second scale. I saw them online for hundreds. Medical scales. Too rich for me. Turns out drug dealers need scales that measure 1/100 grams.
And they don’t want to spend hundreds of dollars. Go to a smoke shop. That’s where I got mine. Cheap. But it works just fine.
Whole Wheat No Yeast No Rise Vegan Pizza Dough
You will need a pizza paddle. One that’s big enough. Mine is 14 inches. Works well. A small second paddle you can use to move your pizza around as it cooks is helpful too.
You can use them to measure the room temperature where you will be proofing the dough. That’s really important. You can use it to measure your pizza oven temperature.
That’s really important too. And you can use it with your regular oven. Way more accurate than the knob on the front. Great for baking.
How To Make Neapolitan Pizza Dough With Dry Yeastvincenzo's Plate
A stand mixer is the last bit of gear you need. By stand mixer I mean a Kitchen-Aid or Hobart mixer or equivalent. I do not mean a food processor. A dough hook for your mixer is very nice to have. Think about getting one.
You could try to do it by hand but that would be real work. I’ve never even tried. If you know what you’re doing though, by hand is definitely an option.
There are only 4 ingredients in Neapolitan Pizza Dough. That’s all. No secret ingredients. No sugar. Or oil. None of that. Those are the rules. Not my rules.
Easy No Yeast Pizza Dough
The rules set out by theAssociazione Verace Pizza Napoletana. Seriously. Four ingredients. It’s mind blowing what you can do with those 4 ingredients.
The water and salt don’t matter too much. But the flour has to be 0 or 00. All purpose won’t work. At 800F all purpose flour burns. Badly. Don’t try it. Any decent Italian grocer will have pizza flour.
I like Molina Caputo 00 in the blue bag. My favourite. But there are lots of choices. Just make sure it says 0 or 00.
Fresh Yeast Recipes
I use a live sourdough starter. A sourdough starter from Ischia in Naples in fact. Just to give you an idea of how crazy I am. But any good sourdough starter culture will work.
If you are into making sourdough bread your starter is perfect. If you have no idea what I’m talking about google it. Sourdough starter. There is a ton of information on it. Worth considering as you get into making Neapolitan pizza.
Instant dry yeast works as well. But it takes so little instant dry yeast to do this that you need a scale that goes down to 1/100 of a gram.
The Best Pizza Dough Recipe
You are going to be measuring a few granules of yeast. Literally. First time I did it I didn’t believe it was even possible. But it is.
Time and temperature are the other two ingredients. Key variables in the process. Yeast ferments at different rates depending on the temperature.
Colder temperatures. Slower fermentation. Higher temperatures. Faster fermentation. So if time is fixed colder temperatures need more yeast. For higher temperatures less yeast is needed. That’s all you really need to know.
Easy No Yeast Pizza Dough Recipe
A sourdough starter has bacteria in it as well as yeast. The bacteria are what makes sourdough sour. And that’s why it takes so long to make this pizza dough. The bacteria work slower than the yeast. Takes more time for them to add that sour tang.
The same bacteria are present in the air. You get the same effect if you are using instant dry yeast. Might not be quite as good as sourdough. But it is close enough to impress the hell out of everybody who tries your pizza.
I’ve tried to make dough in 24 hours. It worked. I made pizza. It puffed up. Looked perfect. But it didn’t have the flavour. No depth.
Homemade Pizza Dough For Beginners
So figure out what room temperature is where you will let the dough sit. And then use the table below to figure out how much starter or instant dry yeast you will need.
A lot of complicated concepts here but the formula works. You don’t need to understand it. But you do need to follow it.
It will amaze you how little yeast you need. You won’t believe it at first. Nobody does. But it will work. Have faith.
Easy Peasy Pizza (no Yeast!)
Slow fermentation. That’s the key to complexity and flavour. Give it the time it needs to work it’s magic. A little bit of yeast. A long time. That’s the secret.
The table gives you the right amount of yeast. Cellar temperature range. If you can’t get into the range because your house is too hot try using a cooler with a frozen water bottle.
I’ve done that. It works. If you try to go much above 70F it gets very, very hard to measure out your yeast accurately.
Pizza Dough Proportions, Automatic Calculator
I have a workflow that works for me. Yours might wind up a little different. But this is a good starting point. The important thing is to get your workflow figured out and stick to it. I use a timer to keep myself on track.
If you are using a starter take it out the fridge the night before you are going to make dough. Let it warm up.
In the morning feed your starter. Leave it out on the counter to really get going. Using instant dry yeast? Ignore this step.
Whole Wheat Pizza Dough
Put a bottle of water in the fridge. You will want your water at about 40F. Go to work. Or do what you need to do. Enjoy your day.
Measure out your ingredients. Pull out your stand mixer. By stand mixer I mean a Kitchen-Aid or Hobart mixer or equivalent.
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