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EASIEST NEAPOLITAN PIZZA DOUGH RECIPE IN THE WORLD

This recipe is straightforward and guaranteed to produce a pizza dough with complex flavors that’s easy to handle and shape. Adjust the ingredient quantities based on the number of dough balls you need. For optimal results, prepare the dough 24-48 hours in advance. Alternatively, allow the dough to ferment for 48 hours, then shape it into dough balls and store each one in a lightly oiled, airtight plastic pint container in the freezer for future use.
For the best quality, use Caputo flour, which can be found at your local Italian specialty store or on Amazon. To ensure accuracy, weigh all ingredients with a food scale.
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Prep Time 2 days
Servings 1 Dough Ball (280 g)
Calories 620 kcal

Ingredients
  

  • 111 g Tap Water
  • 1.77 g Saf Instant Yeast
  • 110 g Caputo “00” Pizzeria Flour
  • 54 g All Purpose Flour
  • 3.3 g Salt

Instructions
 

  • Pour cool tap water into a stand mixer mixing bowl.
  • Add your instant yeast and stir it making sure to wet all the yeast granules.
  • Add your Caputo flour, and your AP flour.
  • Add Salt.
  • Mix in a stand mixer until the dough is smooth and pulls away from the edge of the bowl, about five minutes.
  • Let rise in a covered bowl for 30 minutes.
  • If making 1 ball, shape, place in an airtight container and refrigerate for 24-48 hours. If not used within 48 hours, you must freeze it. Try to stretch your fermentation as close to 48 hours as you can to get the best complex flavor.
  • If you are scaling this recipe, say making a dozen balls, I bulk cold ferment all the dough without shaping it into individual balls. Shape the bulk batch of cold mixed dough into individual balls 4 hours before you are going to bake them. As soon as you shape the balls, place them into an oiled container and put back into the refrigerator. Take the dough balls out one hour before baking, letting them rest at room temperature.
  • Bake for 90 seconds.