Classic Doughs - Neapolitan-Style (Light, airy, chewy)
Neapolitan a traditional, protected style of pizza originating from Naples, Italy, characterised by a soft, thin dough with a high, airy edge known as the Cornicione, the beautiful looking crust that has become the visual trend of pizza.
24-72hr
90 sec
4
Beginner
Ingredients
- 1 Kg 00 flour (or bread flour)
- 600 ml cold water
- 2 tsp (10 g) salt
- 1 sachet (7 g) instant yeast
- 2 tbsp extra virgin olive oil
Neapolitan a traditional, protected style of pizza originating from Naples, Italy, characterised by a soft, thin dough with a high, airy edge known as the Cornicione, the beautiful looking crust that has become the visual trend of pizza.
Best for: High-heat ovens, pizza stones, minimal toppings
1 kg 00 flour (or bread flour)
600 ml cold water
2 tsp (10 g) salt
1 sachet (7 g) instant yeast
2 tbsp extra virgin olive oil
Method
1. Mix flour and yeast.
2. Add water, salt, oil and mix until shaggy.
3. Rest 20 minutes.
4. Knead 3–4 minutes until smooth and springy.
5. Bulk ferment 24–48 hours in fridge.
6. Divide, ball, rest 2–3 hours at room temp.
7. Stretch gently by hand (no rolling pin).
Bake: As hot as possible (500–550°F / 260–290°C or higher)
Why it works: Long cold fermentation develops flavor and gluten without toughness.
