How to Make NEAPOLITAN PIZZA DOUGH for Beginners

By Vincenzo's Plate · 540 min

Ingredients

Instructions

1. Pour 600 ml (2.5 cups) of water into a stand mixer bowl, add 100 g of the flour and mix well. Then add the yeast and mix for about 2 minutes.
2. Add about 450 g of the flour and mix on low speed until creamy and smooth. Increase the speed and gradually add the remaining flour, a little at a time, until it is all incorporated.
3. Increase the speed and knead for 5 minutes. Turn off the mixer and check the dough: it should be sticky but fully combined.
4. Dust a surface with flour and turn the dough out onto it. If any flour is left over, fold it into the dough, then add the salt and knead again.
5. Return the dough to the mixer and mix for 5 more minutes with the paddle or hook. Then shape it into a ball and press it with one finger: if it springs back quickly, it is ready. If not, knead a little more.
6. Place the dough in a large stainless steel bowl, cover tightly with plastic wrap, and rest at about 15–16°C (59–60°F) for 16–20 hours or overnight. In a warm kitchen, rest it in a cool place and refrigerate before bed.
7. Remove the wrap, dust your hands with flour, and ease the dough away from the bowl's edges. Place it on a floured surface.
8. Dust a tray with flour. Divide the dough into 250 g (8.8 oz) pieces, shape each into a smooth ball by tucking the edges under, and place them on the tray with space between them.
9. Cover the balls and let them rest for at least 4 hours before using.
10. To stretch a ball, dust a surface with flour, press the centre with your fingers and turn it in a circle, leaving the edges untouched. Once it is wide enough, lift it and slap it down on the surface briskly, repeating a few times, then shape it into a round without overworking it.
11. Alternative: place the stretched dough over an upside-down large bowl, gently stretch it and turn the bowl until the dough drops down, keeping the edges alone for the crust.

Summarized from Vincenzo's Plate's video. Watch it for the details.