The Perfect Pizza Dough

Masterclass in Authentic Neapolitan Crust

When it comes to pizza, the dough is the soul of the dish. A truly exceptional pizza begins with a base that is airy, elastic, and full of flavour. In this guide, we’ll explore the art and science behind creating the perfect Neapolitan pizza dough, covering everything from the right flour to proofing times and baking techniques.

Why the Dough Matters

The dough determines texture, taste, and structure. A well-made dough should produce a crust that is crisp on the outside yet soft and chewy inside, with those characteristic leopard spots that define a true Neapolitan pizzaboden.

Choosing the Right Flour

Flour is the foundation of your dough, and not all flours are created equal. For authentic Neapolitan pizza, opt for Tipo 00 flour, a finely milled Italian flour with a protein content of around 11–12%. This ensures the perfect balance of elasticity and strength.
Other options include:

Strong bread flour: Higher protein, ideal for a slightly chewier crust.
Wholemeal blends: For added flavour and fibre, though less traditional.

The Role of Hydration

Hydration refers to the ratio of water to flour. For Neapolitan dough, aim for 65–70% hydration. This creates a soft, extensible dough that can withstand long fermentation without tearing.

Fermentation and Proofing Times

Patience is key. Authentic dough requires slow fermentation to develop flavour and texture:

Bulk fermentation: 8–12 hours at room temperature.
Cold proofing: Up to 48 hours in the fridge for deeper flavour. This slow rise allows natural enzymes to break down starches, resulting in a digestible and aromatic crust.

Kneading and Gluten Development

Knead until the dough is smooth and elastic, typically 10–15 minutes by hand or 8–10 minutes in a mixer. Proper gluten development ensures the dough can trap gas during fermentation, creating that airy crumb.

Shaping and Baking

Shape gently to preserve air pockets. Bake in a wood-fired oven at 450–500°C for 60–90 seconds, or in a home oven at the highest setting (usually 250°C) for 6–8 minutes on a preheated stone or steel.

Neapolitan Pizza Dough Recipe

Ingredients (for 4 pizzas):

500 g Tipo 00 flour
325 ml water (room temperature)
10 g salt
2 g fresh yeast (or 1 g dry yeast)

Method:

Dissolve yeast in water.
Add flour gradually, mixing until combined.
Add salt and knead until smooth and elastic (10–15 mins).
Cover and ferment at room temperature for 8–12 hours.
Divide into 4 balls, cover, and proof for another 4–6 hours.
Shape gently, bake at 450–500°C for 60–90 seconds (or 250°C for 6–8 mins on a stone).

Classic Pizza Sauce

Ingredients:

400 g canned San Marzano tomatoes
1 tbsp extra virgin olive oil
Pinch of salt
Fresh basil leaves
Method:
1. Crush tomatoes by hand or blend briefly
2. Stir in olive oil and salt.
3. Add torn basil leaves.
4. No cooking needed—use raw for authentic Neapolitan flavour.

Import: Add cheese first (!) and then other toppings of your choice.
The beauty of pizza lies in its versatility. Classic combinations like mozzarella, fresh basil, and San Marzano tomatoes define the authentic Neapolitan style. For a richer flavour, add prosciutto di Parma, buffalo mozzarella, or a drizzle of extra virgin olive oil after baking.