Neapolitan Style Pizza

I am always on the constant pursuit to try to perfect pizza. You might already be familiar with all of the pizza recipes I’ve made, and as they have always been great (in my opinion), I am always looking to improve on the dough. I believe with this last batch, I probably did a fairly close job to making a neapolitan style pizza dough. It had the right amount of air pockets, and a good chew.

This past week allowed me to tinker with the dough and bust out the KettlePizza (which I love using). Granted the pizzas only took minutes to cook in the KettlePizza, the dough itself was the star and took days to ferment.

Neapolitan Style Pizza Recipe
Neapolitan Style Pizza Recipe

Let’s get started.

Ingredients:

  • 1 3/4 lb 00 flour, plus more for dusting your work surface
  • 25 g kosher salt
  • .80 g active dry yeast
  • 2 1/4 cups warm water
  • 1 tbsp olive oil, optional
  • buffalo mozzarella
  • your favorite pizza sauce
  • your favorite toppings

The goal is to measure by weight, so if you have a digital food scale (which I highly recommend), use it. I found that measuring by weight rather than volume is one of the keys to a good hydration ratio. I also have been using the double zero style flour as it is a bit finer and gets the texture I am looking for.

Start by adding the flour to a mixing bowl along with the salt, yeast, and then slowly add in the water. Slowly mix, either by hand, or what I use, the KitchenAid mixer. Mix for only a minute or so, then let it rest for a few minutes. After a few minutes scrape the sides of the bowl with a wooden spoon to get any flour into the center of the mixing bowl, then mix on medium for about 5 minutes.

After 5 minutes, turn off the mixer. Cover the bowl with plastic wrap, then with a kitchen towel. You will place this in a warm area to let the dough rise. I like to place a coffee mug filled with water and place into our microwave for about a minute, then let the steam build up. I then remove the mug, and place the covered bowl in there.

Once the dough has risen, about double in size, if not more, then lightly flour your work surface, and divide the dough into 3 equal portions. Lightly oil with olive oil, place in a sealed container, and place into your refrigerator for 4 days to ferment. Yep, I did 4 days, and it was awesome!

Neapolitan Style Pizza Recipe
Neapolitan Style Pizza Recipe

After 4 days, and when you are ready to make the pizzas, remove the dough, a few hours in advance, from the refrigerator to let it come close to room temperature.

Lightly flour your work surface with the double zero flour. Remove one of the balls of dough from the container and place onto the floured surface.

Gently working from the center outward, begin shaping your dough into a pizza like shape. I find that the circle does not need to be perfect, but once you have formed your dough into a thin circle, then move it onto a lightly dusted pizza paddle. Now begin building your pizza.

Take some sauce and lightly coat your pizza. Then top with a a good buffalo mozzarella cheese. I tear off chunks of the cheese and top on the pizza. I’ve found that buffalo mozzarella cheese works way better than a store bought shredded type.  Then top with your favorite ingredients. The pizza above used thinly sliced mushrooms, onion, and bell peppers.

If you are using an oven, preheat it to the highest temperature, along with the pizza stone, or if you are using the KettlePizza then make sure your kettle is heated. I like my kettle heated to around 700 degrees.

Slide your pizza in onto the stone or into your kettle, and cook until the crust is golden and the toppings are cooked.

The end result is a perfect crust that was crisp, airy, and had the perfect chew, and that four day fermentation did the trick! I’m sure I will continue to tinker with dough throughout my life, but so far this one is the shining star. Good luck and I hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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