Neapolitan Pizza Dough
Neapolitan Pizza Dough
This authentic Neapolitan pizza dough recipe uses Caputo Pizzeria 00 flour, water, instant yeast, and salt. It's mixed and kneaded with a Kenwood Chef, then undergoes a two-stage fermentation process for perfect flavor and texture.
Equipment
- 1 Kenwood Chef with dough hook
Ingredients
- 1 kg Caputo Pizzeria 00 flour
- 600 ml Water Room temperature
- 3 g Fast action (instant) yeast
- 25 g Fine sea salt
Instructions
Mixing & Kneading (15-20 mins total)
- Dissolve yeast in 550g of water.
- Attach the dough hook to the Kenwood Chef and add all of the flour to the bowl.
- Start mixing on speed 1 or 2 (low speed) and gradually add the yeast-water mixture.
- Once combined (about 2 minutes), add the salt and continue mixing on low speed.
- Slowly add the remaining 50g of water while mixing.
- Knead at speed 1 or 2 for 15 minutes. Pause once or twice to scrape down the sides of the bowl if needed. The dough should become smooth, elastic, and pass the windowpane test (stretching without tearing).
Bulk Fermentation (2.5-3 hours at 21-23°C)
- Lightly oil a large bowl and place the dough inside.
- Cover with a damp tea towel or cling film.
- Leave to rise at room temperature for 2.5-3 hours until nearly doubled in size.
Balling & Final Fermentation (3 hours)
- Turn the dough onto a lightly floured surface.
- Divide into 6 pieces, each weighing 260g.
- Shape each piece into a tight ball by pulling the edges underneath.
- Place in a lightly floured dough tray.
- Cover and let rest at room temperature for another 3 hours.
Ready to Cook
- Stretch each dough ball to 11-12 inches, top with toppings.