Italian pizza dough (like Neapolitan) is known for its thinness, elasticity, and crispy crust. Here’s an authentic recipe:
Ingredients (for 2 pizzas ~30 cm):
– “00” flour (or high-grade wheat flour) — 500 g
– Warm water (about 25–30°C) — 325 ml
– Fresh yeast — 10 g (or 3–4 g dry yeast)
– Sea salt — 10 g
– Olive oil (optional) — 1 tbsp
Instructions:
1. Dissolve yeast in warm (not hot!) water. Add salt and, if using, olive oil. (For dry yeast, mix it with sifted flour.)
2. Sift flour into a large bowl (00 flour is ideal), make a well, and gradually pour in the yeast mixture.
3. Knead the dough by hand for 10–12 minutes until smooth and elastic. It should be slightly sticky but not stick to your hands.
4. Form a ball, place in an oiled bowl, cover with a damp towel, and let rise at room temperature for 8–12 hours. For best results, refrigerate for 48–72 hours for a better flavor and texture. (Or 1–2 hours in a warm place for a faster rise.)
5. Divide the dough into 2 portions, form balls, and let rest under a towel for 30 minutes.
6. Stretch the dough by hand (don’t roll!) into a thin circle, keeping the edges slightly thicker.
7. Add toppings and bake at 250–300°C (ideally on a pizza stone) for 8–12 minutes until golden.
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