By using the special pizza flour, the dough has a better consistency and tears less easily. Unlike most pizza dough recipes, you only need very little yeast for this dough. This ensures a much better taste that is common with original Neapolitan pizza dough.
Below you will find the ingredients for the recipe. You can easily use this basic dough recipe for other dishes, such as pizza sticks, pizza bread, Garlic Knots or pita bread. There are no limits to your imagination. I like to bake smaller pieces, especially when I only have a bit of dough left, and then dip them in olive oil.
You can make your own Pizza sauce and add herbs, like Basil and Oregano, or just decorate the pizza after baking with these Italian herb leaves.
I recommend a Pizza stone (or baking steel) that can be bought here:
THE PIZZA DOUGH BASIC RECIPE
The recipe for this original Italian pizza dough comes from an ancient Italian pizzeria in Naples and is written in old documents as “Pasta per la pizza numero 328” that was found on a faded piece of paper. For this dough you need original Italian pizza flour, the so-called Tipo 00 flour
But now to the ingredients. You only need a few ingredients for the basic pizza dough recipe. Therefore it is very important that you pay attention to the best quality of the ingredients used.
I have linked the ingredients below with which I have had the best experience:
This original Pizza dough recipe is the from an Italian Pizzeria owner in Naples, Italy and it simply tastes unique. Best of all, with this simple recipe with good ingredients, and can be easily prepared at home. You can top your pizza dough as you like, make Calzones, Garlic Knots or Cheese/ Pizza Sticks from the dough. Have fun preparing and baking. Ingredient you’ll need for the original Italian style Neapolitan Pizza that can be bought here on Amazon: Caputo Italian Pizza 00 Flour Cabuto Lievito Yeast
Mix lukewarm water with yeast in a large bowl.
Add half the flour and stir with hands or spatula.
Add the rest of the flour, diastatic malt, olive oil and salt.
Stir dough with Danish dough whisk or knead by hand (or Kitchenaid) on slow until smooth.
Cover bowl with plastic wrap and place in warm location.
Let sit for 30 minutes, then work the dough with spatula (or hands) by folding dough from the outside in.
Cover with plastic wrap and let sit on the counter in warm place for at least 6 hrs.
Can also be placed in the refrigerator overnight and taken out 30 minutes before preparation.
Spread pastry mat with some flour.
Place dough on pastry mat, press down and fold, roll in flour so it is firm.
Preheat oven with the Pizza stone for at least 30 minutes to an hour at 500F with pizza stone or steel inside.
Meanwhile divide dough in 4 balls (each 260g) and cover with cotton towel or plastic wrap for 30 minutes to an hour while oven heats up.
Before placing into the oven, flatten the dough by hands, spread out with three fingers and leave a thick rim.
If you have a Pizza peel, it needs to be covered with flour.
Place dough on a Pizza peel and spread it with Pizza sauce and your favorite toppings (not the rim).
Finish up with Mozzarella cheese.
Carefully slide the prepared Pizza that is placed on top of the Pizza peel into the hot oven onto the Pizza stone.
Bake for 3 to 4 minutes at 500F, then turn on the broiler for an additional 3 to 4 minutes watching closely so it does not burn.
The rim should be golden and have lightly brown spots.
Remove from oven and let sit for 2 min.
Decorate with Basil or/and Oregano leaves
Don’t slice the pizza until you ready to eat.
Leftover dough can be kept in the refrigerator for several days, or frozen in plastic bags (spray out with cooking oil first)