This authentic Neapolitan Pizza recipe makes the perfect thin, soft, fragrant, and easily folded into a booklet. Find out how to cook it in your kitchen oven. You will not need a pizza takeaway again.
It looks like a pizza from a restaurant, but it is made in my kitchen oven and with minimum effort. To do that, I have three secrets:
In this recipe, I make the dough with the bread machine. If you want to make the dough by hand, jump to this recipe: How to make Neapolitanpizza dough
Bread Machine Pizza Dough
You must use a good quality tomato sauce for your pizza. If you made your own canned tomato sauce, that would be ideal. Otherwise, I recommend Mutti.
Just add salt and herbs to the pizza. I would typically use basil; some people also use oregano and olives. The simpler, the better.
I prefer to use the rectangular solid mozzarella for pizza, and if I can, I add 1 or 2 tablespoon of the grated one. But I prefer not to use fresh mozzarella as it releases too much water, making the pizza soggy.
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Here in France, some people use french cheese, which ruins any perfect pizza dough. It is high in fat, too creamy, and doesn't stretch.
The curd paste is pulled and kneaded in hot water. Besides the mozzarella, other cheeses for pizza are Provola, Provolone, Scamorza, and Caciocavallo. All are very stretching and firm consistency.
The best flour for pizza is the flour with higher gluten content in Italy, called type 0. The best flour professionals use is Manitoba, but any type 0 will do. If you want to know what the equivalent is in your country, here they are:
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To make this pizza dough recipe, I use the bread machine Kenwood, it is very convenient, and it always comes out perfect.
Once the dough is ready, I cover it with flour, wrap it in a plastic bag (otherwise, it will crawl into the fridge), and let it rest overnight.
You don't need to do it, but the dough used the next day makes a better crust, crunchy outside and soft inside like an oven read like the ones you eat at restaurants.
Sourdough And Your Bread Machine
Once you have the right tomato sauce and cheese, you can top the pizza with any other ingredients you fancy (except pineapple).
Pepperoni in Italian means peppers so is careful! If you order Pizza pepperoni in Italy, you will get what you asked for, not salami.
If you like spicy, steep a hot chili in the extra virgin olive oil for a few hours and drizzle it on your pizza.
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And cook it in your home oven, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
Original Italian pizza dough recipe you can use with any topping. Cooked in the home oven on a pizza stone it is the same as you have at a pizzeria
Calories: 642 kcal | Carbohydrates: 101 g | Protein: 26 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 44 mg | Sodium: 1573 mg | Potassium: 294 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 500 IU | Vitamin C: 3.7 mg | Calcium: 315 mg | Iron: 6.6 mgThis bread machine pizza dough is a weekend staple at our house! The outside of the crust is slightly crispy, but your teeth will quickly sink into the pillowy soft, airy layer underneath. Simply whip up this dough and let your bread machine do the hard work for you!
Bread Machine Pizza Dough Recipe
Are you drooling yet? Me too! You might also enjoy my 15 minute easy Margherita flatbread and this yummy mini pizza recipe. Don’t have a bread machine? Scroll to the bottom to see how you can make it by hand.
Making pizza dough in a bread machine (here’s the Bread Machine I use) – might sound intimidating at first (or maybe even impossible). But don’t worry – there are some tricks that will help make this process easier and I’m about to share all you need to know to become a bread machine pizza dough pro!
The process of making pizza dough in a bread machine takes very little effort from you. Just add the ingredients into the bread machine and remove the perfect pizza dough 1.5 hours later. No kneading, no sink full of dishes. Just perfection. Every. Time.
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Traditional pizza dough is made with only finely ground wheat flour, water, yeast, and salt. The yeast amount is minuscule to allow for a long, cold fermentation process, which helps the flavors deepen, mature, and get complex. Once the dough is ready, the dough is stretched, loaded with toppings, then baked in a ripping hot wood fire oven in a matter of 60-90 seconds for the crispiest crust.
The short bake time doesn’t allow for too much moisture to be lost, so the pizza is deliciously crispy on the outside while still soft, chewy, and moist on the inside. The perfect combo of flavors, texture, and aromas is what makes the authentic pizza a favorite with so many.
The idea with the bread machine pizza dough though, is that we are able to create a comparable flavor and texture to that of the original. Since in the bread machine the pizza dough is all done in only 1.5 hours there are several things that need to change to compensate for the lack of prolonged fermentation, as well as longer bake time since home ovens do not reach the same high temperatures that brick or stone pizza ovens do.
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To get this EASY bread machine pizza dough as close to the original as possible changes to the original recipe ingredient list needed to be made. Those changes were the addition of oil, sugar, and an increase in the yeast amount.
One of the most magical things about pizza is the crispy crust with leopard-like charring. That type of charring on the bottom of the pizza is achieved by baking the pizza at extremely high temperatures in wood-fired brick pizza ovens. The extreme temperatures aid in creating the crispy, non-floppy crust that allows you to hold a slice in your hand without the slice bending and all toppings and cheese falling off.
But, how do we achieve the same result if the home oven doesn’t retain heat the same way, since as soon as you open the oven all heat escapes? There are several tricks that we can utilize to get as close to the real deal as we can.
Pizza Dough Do's And Don'ts
First and foremost, you have to allow the oven to build up heat which will help with heat loss every time you open the oven door. When I started making pizza, I noticed that the pizzas I baked first took longer to cook than those I baked last. Also, the pizza that I baked last had a crispier crust with better looking leopard-like print bottom.
So now, I preheat the oven for 1 hour at 550F before baking my first pizza to get the best, crispiest crust.
Preheating the oven about 30 minutes before the dough cycle on your bread machine is complete will allow enough time to get the home oven as hot as it can get.
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When the dough is rested, stretched, and loaded with toppings, your oven will be ready to bake the best pizza a home oven can give you.
Preheating the oven is the first step to getting the best crust on your pizza. Another thing you can do to build on that is to use either pizza stone or pizza steel. Both help with heat loss and heat retention.
A pizza stone will give you a better result than baking the pizza on a baking sheet, but pizza steel will do even better than either. Read this article by SeriousEats that explains the difference and why one works better than the other.
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Baking the pizza on a pizza stone or steel means that the crust is hit with an immediate blast of heat as soon as it goes in the oven, which doesn’t allow it to get soggy or limp, but instead creates super crispy crust with huge air pockets. I have been using pizza steel for a while and ever since I got it, bread machine pizza is on regular menu rotation. It’s just too easy and too good not to make!
As you can see, once you get this bread maker pizza dough recipe down, the possibilities are endless! Now lets get to it!
One of the best parts about pizza is that it can be customized to your tastes. You can add any toppings you want to your bread maker pizza dough, but here are a few ideas.
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Want a “classic” pizza? Go with red sauce! I highly recommend using a good-quality tomato sauce (this is the base for your pizza, after all).
Don’t limit yourself just to tomato sauce, however. Some other pizza sauces include olive oil, pesto, alfredo, or even a white pizza sauce. I also really like bbq sauce on my pizza!
In a pinch, a
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