Neapolitan Pizza Dough
Makes 1 lb. 15 oz. dough or four 9½ in. pizzas
Ingredients:
- 1 lb. 2 oz. 00 pizza flour or bread flour, plus extra if needed and for dusting
- 2 tsp. caster (superfine) sugar
- 1¾ tsp. fine sea salt
- 1 tsp. instant dried yeast
- 11 fl. oz. lukewarm water
- 3 tsp. extra virgin olive oil, plus extra for greasing
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Instructions:
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To use a stand mixer, attach the dough hook and combine the flour, sugar, salt and yeast in the bowl. In a separate bowl, combine the water and olive oil. Turn the mixer to low speed, slowly add the water and oil and mix for 2–3 minutes, until the dough forms a rough ball. Rest the dough for 1 minute, then mix for another 1–2 minutes, until a smooth ball forms. If the dough seems too wet and sticky (see Notes), add another tablespoon of flour and mix for a further 1 minute to combine.
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To mix the dough using your hands, combine the dry ingredients in a bowl. Combine the wet ingredients in a separate bowl, then use your hands to incorporate the wet and dry ingredients together. Transfer the dough to a lightly floured surface and knead for about 8 minutes, until a soft, smooth dough forms, and shape into a ball.
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Place the dough in a lightly oiled bowl, cover tightly and allow it to rest in a warm place for about 2 hours, or until doubled in size (see Notes).
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Divide the dough into four equal portions. Using your hands, shape each portion into a ball and place on a lightly oiled tray, then cover and allow to rise for at least 3–4 hours, until doubled in size.
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Alternatively, for a slow rise that will increase the flavour of the dough, follow the instructions above, but place the portions of dough in individual lightly oiled airtight containers, with room to rise. Seal and refrigerate overnight, or up to 3 days. Allow the dough to rise for 4–6 hours, until doubled in size.
Shaping the dough
Sprinkle a work surface with flour, place a dough ball on top and lightly dust with a little more flour. Place your hands (see Notes) in the centre of the ball and push and stretch the dough out to a 9½ in. circle. Take care to not deflate the air bubbles in the outer ½–¾ in. edge, as these will create a beautifully aerated crust.
Your dough is now ready for topping and cooking.
Notes
This is a high hydration dough, so it is wet and sticky compared to a drier bread dough.
Depending on room temperature, proving can take up to 4 hours.
Do not use a rolling pin to shape your pizza dough, as this will deflate it.
