Napoletana Pizza Dough Recipe

Napoletana Pizza Dough Recipe


Napoletana Dough Recipe

Passionate about sustainability and committed to give our clients the best customer service ever, at SustainIt we are aware that the best way to face our everyday battles is to follow a balanced and healthy lifestyle which includes, or even better, starts with a balanced and healthy diet.
That`s why, among all, we really care about food and about what we eat, looking out for organic and locally grown products, growing our own vegetables, cooking and baking homemade meals and cakes, trying to get the healthiest options without giving up on taste, and sharing with you what we know, what we try, and what we like.

Today, we`d like to talk about… Pizza!
Being Italian, I couldn`t agree more on the fact that pizza is the best, tastiest and healthiest food on earth: a crunchy, crispy, beautiful balance of flour, olive oil, tomatoes, cheese and a few leaves of basil.
Providing the right amount of proteins, good fats, vitamins and antioxidants, a good pizza satisfies in addition to our finest appetite, most of the basic nutritional requirements, and constitutes a complete and balanced meal on its own.

That said, I would like now to make the following point: pizza is a complete and healthy meal on its own if, and only if, made in the proper way.
This means following the right procedures to rise the dough, choose fresh ingredients and bake it properly.
In other words, it means that the pizza we are talking about now, doesn`t have anything to share with the easy-access commercial and fast food pizzas we`re surrounded by: a source of calories, fats, and heavy digestible toppings.
A proper nightmare for all delicate stomached pizza lovers!

So, what is it all about? Where do we go to get a pizza whose quality and freshness we can be sure about?
I`ll tell you a secret: the best Pizzeria in town is…your home!

Following these simple instructions, you will be able to bake in your own oven your own delicious Napoletana Pizza, with a crispy, crunchy and lovely dough which, furthermore, is going to be really and easily digestible thanks to the long rising process you`re about to go through.
Don`t be scared, it`s very easy and it`s a very good way to have some fun in the kitchen with your friends!

Ingredients for Napoletana Dough

  • 500 grams `00` flour
  • 325 grams tap water
  • 10 grams salt
  • 3 grams active dry yeast
  • 1 tablespoon of extra virgin olive oil


Sieve the flour into a capacious bowl, sprinkle the dry yeast all over it, and then stir the mixture to dissolve the yeast.
Add the water, add the extra virgin olive oil, and start kneading all together by hand.
After a couple of minutes, add the salt, and keep on kneading the dough until it looks smooth and pulls away from the side of the bowl.
You can mix the dough in a stand mixer as well. In this case, the process is going to take around 10 minutes. We suggest you to mix it slower for the first couple of minutes, then faster for five minutes, then slower again to get a perfect, smooth and springy consistence.
Once your different ingredients have turned into a stretchy ball, move the ball of dough in a new, large flour-dusted bowl and flour the top of it to avoid the ball of dough sticking on the walls.
Cover the bowl with a clean towel or cloth, place it in a dry and warm room and let it rise for a couple of hours, or at least until the dough has doubled in size (we stored the bowl in the oven and the rising result after 2 hours was perfect).
At this point, remove the dough from the bowl and divide it into 3 or 4 pieces (it depends how big you want your pizza to be).

You now have to make your pizza balls.
This process is quite delicate and it takes a bit of practice.
Take a portion of dough and try to shape it into a ball rolling it very very gently.
Once your dough ball has been shaped, stretch the top of it down and around the rest of the dough ball, wrapping the outer layer around it and pinching the two ends together.
Set the pizza balls on an oiled plate (pinched side down), cover them with a plastic wrap, and let them refrigerate for 24 hours.
Take your soft and elastic pizza balls out 15-20 minutes before starting working again.

Dust with flour a clean surface and shape one of your balls into a pizza disc.
Once you get a circular shape, start marking the edges.
Flip the pizza with your hands until the dough stretches and you get the shape and size that you like (be careful not to make holes in the dough).

Your original Napoletana Pizza is almost ready.
It`s now time to play with the topping and express your creativity: pure your tomato sauce, slice your favourite cheeses, cut your favourite toppings.
Once you`re happy with the pizza, move it into the oven and bake it at the highest temperature for 15-20 minutes, until it becomes crispy and brown (we recommend you preheat the oven as the higher the heat, the better the pizza is going to be).

Take your pizza cutter and…

Buon Appetito!

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