Neapolitan Style Pizza Dough

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A good Neapolitan crust makes the pie, so don’t overdo the toppings on this pizza. Light and airy inside with a crispy exterior, this crust tends to get a little charred while baking which adds a unique aroma and flavor.

INGREDIENTS BAKER’S % SMALL BATCH LARGE BATCH
Gold Medal® Neapolitan Flour 100% 10 lbs 50 lbs
Water* 63% 6 lbs 5 oz 31 lbs 8 oz
Salt (Sea Salt, Fine grind) 2.25% 3.6 oz 1 lbs 2 oz
Instant Yeast 0.25% 0.4 oz 2 oz
Batch Weight   16 lbs 9 oz 82 lbs 12 oz

*Temper water to achieve a finished dough temperature of 78-82°F.

Procedures

  1. Place water into mixer bowl along with the salt and mix with dough hook for 2 minutes on low speed or until dissolved.
  2. Add Flour and yeast then mix on low speed for 2 minutes.
  3. Continue mixing for 8 minutes on low speed.
  4. Remove dough from bowl and allow to rest for 15 - 30 minutes (keep dough covered to prevent drying).
  5. Divide and round dough into desired portions.
  6. Place dough balls into tote or on sheet pans lightly coated with vegetable oil or flour. Cover dough balls and refrigerate.
  7. Remove dough from refrigerator and allow dough to warm to room temperature for approximately 60-90 minutes or until 60°F minimum.