Neapolitan Pizza Dough
ID: 3a1c94ee...
Learn how to make the ultimate authentic Neapolitan pizza dough from scratch with World Champion Pizza Chef Johnny Di Francesco. This recipe features simple ingredients and traditional techniques to achieve a perfect, soft, and crispy crust.
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🍳 Cooking Flow
Dissolve salt in water, mix in 10% of the flour, and then dissolve the yeast in the mixture. → Add the remaining flour gradually, knead into a dough, and knead on the bench for 10-15 minutes. → Let the dough rest under a damp cloth for 2 hours, then divide and shape into 250g balls. → Proof the dough balls for 24 hours, stretch them gently, and add sauce, basil, and seasonings. → Bake at 400°C (752°F) for 90 seconds, then finish with fresh buffalo mozzarella.
Cooking Steps
Brief Cooking Order
Dissolve salt in water, mix in 10% of the flour, and then dissolve the yeast in the mixture. → Add the remaining flour gradually, knead into a dough, and knead on the bench for 10-15 minutes. → Let the dough rest under a damp cloth for 2 hours, then divide and shape into 250g balls. → Proof the dough balls for 24 hours, stretch them gently, and add sauce, basil, and seasonings. → Bake at 400°C (752°F) for 90 seconds, then finish with fresh buffalo mozzarella.
Introduction
Learn how to make the ultimate authentic Neapolitan pizza dough from scratch with World Champion Pizza Chef Johnny Di Francesco. This recipe features simple ingredients and traditional techniques to achieve a perfect, soft, and crispy crust.
Step 1
Pour room temperature water into a large mixing bowl and add the salt.
Step 2
Stir the mixture with your hand until the salt is completely dissolved.
Step 3
Add about 10% of the flour (approximately 100g) into the salty water and mix until it reaches a smooth, crepe-like consistency.
Step 4
Crumble the fresh yeast directly into the mixture and stir to dissolve it.
Step 5
Slowly add the remaining flour in small batches, mixing with one hand to allow the flour to fully absorb the liquid.
Ingredients List
Important Notes
Always dissolve salt first and add a bit of flour before adding the yeast. Direct contact with concentrated salt will kill the yeast.
Ensure your hands and bowl sides stay clean during the mixing process to achieve a well-kneaded, consistent dough.
The damp cloth prevents the dough from drying out and forming an unwanted skin on top during the resting period.
Maturation and rising must happen at the same time. Proofing at 16°C-18°C for 24 hours achieves the perfect balance.
When rotating the pizza in the oven, pull it onto the peel first, rotate it outside, and place it back to prevent ash from getting onto the crust.
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