Neapolitan Pizza Dough
By Tested and perfected in the Sur la Table kitchen
Neapolitan Pizza Dough
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 (10-inch) or 8 (5-inch) pizzas
- 2 cups (11 ounces) bread flour, plus more as needed, and for work surface
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 envelope (2-¼ teaspoons) instant yeast
- 1 cup warm water (105 to 115 degrees)
- 2 tablespoons extra-virgin olive oil, plus more for oiling the bowl
Authentic Neapolitan pizza dough is a simple, thin-crust pizza dough that originated in Naples in the 1800s. Originally, pizzas in Naples were made with a simple tomato sauce and vegetables. Cheese did not become a usual topping until the 1880s.
Place flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 30 seconds to combine. With mixer running on low speed, add water and olive oil, and mix for 1 minute to combine. Increase speed to medium and process until dough forms a slightly sticky ball, about 1 to 2 minutes. If ball does not form, add more flour, 1 tablespoon at a time, and continue mixing until ball forms. Coat a large mixing bowl with a thin film of olive oil. Transfer dough ball to prepared mixing bowl and cover with plastic wrap. Let rest until doubled in volume, about 1-½ to 2 hours.
Press dough gently to remove air bubbles, and turn out on a lightly floured work surface. Using a bench scraper, divide dough into 8 equal pieces. Roll each piece into a tight ball, cover loosely with plastic wrap, and allow dough to rest for 15 minutes.
Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch, and roll to a diameter of about 5 inches, keeping the remaining dough covered.
Transfer dough rounds to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment. Continue rolling dough balls and placing on the baking sheet, separating layers of rolled dough with additional sheets of parchment, as needed. Cover stack of dough rounds with plastic wrap and set aside until ready to bake.
Place flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 30 seconds to combine. With mixer running on low speed, add water and olive oil, and mix for 1 minute to combine. Increase speed to medium and process until dough forms a slightly sticky ball, about 1 to 2 minutes. If ball does not form, add more flour, 1 tablespoon at a time, and continue mixing until ball forms. Coat a large mixing bowl with a thin film of olive oil. Transfer dough ball to prepared mixing bowl and cover with plastic wrap. Let rest until doubled in volume, about 1-½ to 2 hours.
Press dough gently to remove air bubbles, and turn out on a lightly floured work surface. Using a bench scraper, divide dough into 8 equal pieces. Roll each piece into a tight ball, cover loosely with plastic wrap, and allow dough to rest for 15 minutes.
Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch, and roll to a diameter of about 5 inches, keeping the remaining dough covered.
Transfer dough rounds to a parchment paper-lined rimmed baking sheet and cover with another piece of parchment. Continue rolling dough balls and placing on the baking sheet, separating layers of rolled dough with additional sheets of parchment, as needed. Cover stack of dough rounds with plastic wrap and set aside until ready to bake.