Homemade NEAPOLITAN PIZZA DOUGH! So Easy You Have to Try It!

This Neapolitan Pizza Dough is going to elevate your wood-fired pizza game to a whole new level. If you want a soft and chewy pizza crust with just the right amount of crisp and char, made with 4 simple ingredients, then you have to try my Neapolitan Pizza Dough. It’s the perfect base for everyone to create their own favorites. To get an authentic Neapolitan pizza crust, your dough has got to be made of just 4 simple ingredients: flour, water, salt, and yeast. That’s exactly what I’m going to teach you how to make. You’re going to get a soft and delicious crust with crispy edges, and some amazing charred, leopard spotting just like you’d find in a real pizza joint. Top them any way you want, and enjoy the tastiest pizzas you’ve ever had. I recommend making extra because this stuff will get gobbled up fast.

RECIPE HERE: https://heygrillhey.com/neapolitan-pizza-dough/
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what’s up it’s Susie from hey Grill hay and today I’m giving you a four ingredient Neapolitan style pizza dough it is slow fermented thin brown delicious you’re going to love this one so let’s do it if I want pizza dough tomorrow night that means I have to start my dough this morning and that is because this is a cold fermenting dough I do have another recipe for like a super fast fermenting grilling dough but this is Neapolitan Style requires a little bit more time and a little bit more finesse but it is incredibly simple it’s only four ingredients plus some olive oil and very simple to make okay we’re going to start with flour now this is 2 lbs of flour I like to do this by weight it is about 6 and 1/2 cups and this is not allpurpose flour hold on got pull this out this isn’t allpurpose flour this is a specific type of pizza flour called double O flour 20 flour and it is Mill extra fine it gives you a really soft dough a really tender dough it crisps up really beautifully in the pizza oven now most grocery stores are carrying double O flour nowadays but if they’re not you can order some online as well so set this aside we got to move on to our wet this is 1 and2 lbs of water I know it’s weird but get yourself a kitchen scale it’s really helpful or three to three and a half cups of water and really fine sea salt this is just over a half an ounce of really fine sea salt it’s about 6 oz or 1 and 1/2 tablespoons we want to dissolve the salt into the water this will make sure we don’t have salt pockets in our dough and the flavor is perfectly distributed now because this is a cold ferment you don’t need warm water or hot water like you normally would to activate yeast we just want to make sure we don’t kill it and this salted water can kill the yeast so we’re going to take some of the flour from our mixing bowl stir it into our water this will make sure that the salt water doesn’t kill the yeast when we add it back to our dough I learned all of my Neapolitan style pizza dough tricks from Jack Carlile we call him Papa Jack he was the head chef at C Chef for several years he owned his own pizza restaurant and he came onto the grill Squad which is my member’s only educational platform and taught an entire class on backyard style Neapolitan style pizza so if you’re very interested in backyard style pizza I will link that course in the description below this video you can check it out to our flowy water we’re going to add in our yeast this is about four teaspoons of ye yeast or about4 Oz and then we add our wet mixture to our flour now you can mix this by hand I like to use my stand mixer we need it all to come together and then we’re going to have to knead it for about 15 to 20 minutes it is a very good upper body workout if you do it by hand I prefer to use my mixer it’s a little bit of a cheater step but saves me some time you can turn off your mixer scrape down the sides as needed to make sure that all the flour on the exterior gets incorporated into the dough once all the liquid is incorporated into the flour set it to low and just let it slowly knead and come together if you’re doing this by hand it’ll take about 15 to 20 minutes I have doing it in my mixer it cuts the time down a little bit so I will start checking around 5 minutes from now probably about 10 minutes it’ll be ready to come off right now the dough looks a little bit stringy when it’s ready it will be really well Incorporated very smooth and it’ll be nice and bouncy took about 10 minutes but our dough looks beautiful it’s still a little bit tacky but it’s so smooth you can tell the flower has been really well incorporated into all of the liquid so now we transfer it for our first little rise this is going to go from my mixing bowl into another Bowl I’m going to get a little bit of olive oil in here so it doesn’t stick and then my pizza dough is going to pop right into here and rise at room temperature I’m just going to cover it with a dish towel and then 1 hour from now we’ll be back to portion it into individual dough [Music] ball seriously look how beautiful this dough is now in an hour it should have doubled in size it’s been about an hour our dough as you can see has about doubled in size it is so smooth and so luscious and so lovely the next step is to divide this into our dough balls and get it into individually portioned containers um some people like to use 16 oz Deli containers I actually just picked up these really affordable meal prep containers and they’re my go-to when I’m portioning out pizza dough they hold just the perfect amount gives room for the dough to expand and then everybody has their own individual little pizza when we go to have our pizza night so a little bit of of olive oil into the bottom so that my dough doesn’t stick a little bit more olive oil on the dough itself and then I’m going to turn this out onto a clean work surface and divide this into about six dough balls these usually are about 8 oz each usually between 6 and 8 oz for what I think is a really good like 10 in individual serving size pizza now you can eyeball this I prefer to use a kitchen scale so that all my pizzas are pretty close to the same size that one’s too big still too big pretty close to the right size almost there still almost there and close enough 8.1 all right just going to roll this into a nice little ball pop it into the first one of my containers and kind of toss it around in that oil a little bit and then on to the next o that one was much closer on my first try I ended up with two extra little dough balls that are quite a bit smaller these are about 5 and 1/2 to 6 ounces each so these are going to be like some cheesy bread no dough left Behind These are getting litted off they’re going to be popped into the refrigerator until tomorrow night I like to give these at least 24 hours but 36 hours is even better it really gives that yeast time to slowly activate you get a really beautiful luscious dough that’s super tender but it puffs up so you get those perfect Neapolitan style leopard spots on the dough with those puffy edges that get nice and dark and crispy this is in my opinion one of the best pizza dos out there if you have like a backyard style pizza [Music] oven perfect 36 hours later and our pizza dough has slowly fermented it’s ready to come out of the refrigerator and look at how much it’s risen you can see these beautiful bubbles on the surface of our dough it’s very shiny very smooth and it has doubled in size this is a great size for a pizza now one tip I will give you is when you pull your pizza dough out of the fridge give it at least 15 to 30 minutes at room temperature you can go up to an hour at room temperature we want to take the chill off of the dough it’ll make it easier to handle let even more bubbles develop you can just see even opening it all of these bubbles starting to move to the surface cuz it’s warmer out here right now uh that higher temperature of being outside of the fridge will really kind of explode that bubbly process and give you a really nice proof dough once it’s rusted it’s time to make our pizzas now I have a ton of different pizza recipes on my site you can top these however you like I’m doing this in a pizza oven I’m shooting for my pizza oven to be about 650° you can also do this in your home oven you’ll want to turn it up as high as it goes and I really highly recommend using a pizza stone the stone will hold the heat distribute the temperature evenly give you a much better crust on the bottom of your pizza from there we simply turn it out gently onto a flowered work surface now we don’t want to squish this we don’t want to reform it into a ball we don’t want to pop any of these bubbles so what I like to do is kind of let gravity help me a little bit to begin stretching our dough and you can pop it onto your flowered work surface kind of just use your hands to gently shape the dough the way that you want you don’t need to do anything special really here to form the crust it’ll kind of form itself as you stretch into shape be generous with the flower underneath your dough we want it to slide off of our pizza peel really easily just like that our pizza dough is ready to top and bake today I’m going to make one of my favorites this is a uh hot honey pepperoni pizza so it’s just a little bit of marinara some mozzarella some Parmesan some pepperoni and then we’ll finish it at the end with some red pepper flakes and some hot honey now if you’re doing this in a pizza oven you’ll probably need to turn your pizza a couple of times during the cooking process and this dough cooks really fast at that super high temperature you’ll be looking at your pizzas ready to come out of the pizza oven in about 3 minutes if you’re doing this in your oven you won’t have to turn the pizza because the Heat’s even all the way around and you can count on your pizzas being done probably closer to 3 to 5 minutes just keep an eye on them you can see these beautiful dark crispy edges these are called leopard spots and they are coveted that’s what we’re shooting for when we do this long ferment and we develop all of these bubbles the way that they puff up when it’s cooking is a sure sign that we have kind of nailed the consistency of our dough I’m going to hit this with just some of these red pepper flakes and then a drizzle of hot honey but again you can top yours however you want I can’t wait to show you the bite on this style of pizza [Music] dough you see the underside of this dough got those nice crispy brown spots it’s tender but it’s not soggy it holds up it’s very thin this is one of my favorite styles of pizza dough you can find this recipe on hr.com or on the hey gr hay app you’ll have to let me know what you want to put on top of your pizza see you next time [Music]