Impasto della Pizza Napoletana (Neapolitan Pizza Dough)

Let me show you how I make the Impasto della Pizza Napoletana (Neapolitan Pizza Dough), a traditional dough recipe that is at the heart of pizza in Naples, Italy. Known for its soft, yet slightly chewy texture, this dough is simple to prepare but does require some patience to achieve the right result.

Origin and Context:

The Impasto della Pizza Napoletana comes from Naples in the Campania region of Italy, and it is a classic dough for Neapolitan-style pizza. This dough is light, airy, and crisp when baked in a wood-fired oven, making it a favorite around the world. The authentic recipe follows strict guidelines set by the Associazione Verace Pizza Napoletana (VPN), which ensures that every pizza meets the traditional standards of Naples.

Now, let me show you how to create this wonderful dough that serves as the base for many delicious pizza toppings. Based on my overall experience, it’s easy to master with the right technique, so let’s dive into it.

Notes on What to Expect:

From my own personal experience, making this dough requires some patience, especially during the rising periods. However, once you see it puffing up into a soft, airy ball, it’s all worth it. When baked, the crust should be crisp on the outside with a light and fluffy inside, perfect for a variety of toppings.

Ingredients:

• 1 kg (1000 g) of Manitoba flour (a high-protein flour ideal for pizza dough)
• 600 ml lukewarm water
• 30 g salt
• 2 g fresh yeast
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Equipment Needed:

• Mixing bowl
• Wooden spoon or dough scraper
• Clean kitchen towel
• Baking sheet or pizza stone
• Oven (preferably wood-fired for an authentic experience)
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Prep Time:

• 15 minutes to mix and knead
• 2 hours for resting
• 4–6 hours for dough balls to rise
• 1–2 minutes for shaping

Cook Time:

• 5–7 minutes in a high-temperature oven

Time to Stand:

• 2 hours to allow the dough to rise, then a further 4–6 hours for the dough balls

Total Time:

• Approximately 8–10 hours (including rise times)

Servings:

• Makes around 6 large pizzas or 8 small ones

Calories (per serving):

• Approx. 250 calories per slice (depending on the toppings used)

Cost of Ingredients:

• Moderate (depends on the availability of Manitoba flour)

Cuisine:

• Italian, specifically Neapolitan

Course:

• Main dish (pizza)

Method:

1. Prepare the Dough: In a small bowl, dissolve the salt into the lukewarm water. Gradually add about 10% of the flour into the water, stirring continuously to prevent lumps. Once mixed, crumble the fresh yeast into the water mixture and stir until fully dissolved.
2. Mix the Dough: Slowly add the rest of the flour into the mixture, stirring constantly until the dough begins to form. Once it comes together, transfer it to a clean, lightly floured surface.
3. Knead the Dough: Knead the dough for about 10 minutes, until it becomes smooth and elastic. This step is crucial for developing the dough’s texture, so take your time.
4. Let the Dough Rest: Cover the dough with a damp kitchen towel and let it rest for 2 hours in a warm place. It should double in size.
5. Shape the Dough: Once the dough has risen, divide it into small balls of about 180-250 grams each. Let these rest, covered, for 4 to 6 hours at room temperature.
6. Prepare the Pizza: Preheat your oven to the highest possible temperature. If using a pizza stone, place it in the oven to heat as well. Take each dough ball and, on a floured surface, gently stretch and press it into a round pizza base.
7. Bake: Transfer the dough onto a hot baking sheet or pizza stone, then bake for 5-7 minutes or until the crust is golden and bubbly.

Variations and Tips:

• Vegan: You can omit the fresh yeast and use a yeast substitute suitable for a vegan diet.
• Gluten-Free: For a gluten-free pizza dough, substitute the Manitoba flour with a gluten-free flour blend.
• Extra Flavor: For a more flavorful crust, add a tablespoon of olive oil to the dough mixture or brush it on the crust before baking.

Substitutions for Dietary Needs:

• Dairy-Free: No dairy in this recipe; simply avoid cheese toppings if you’re dairy-free.
• Low-Sodium: Reduce the amount of salt to suit a low-sodium diet.
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Nutritional Information (Per Serving):

I hope this guide has made making Neapolitan pizza dough seem a little less daunting! Have you tried it before or are you planning to? Please be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!