I’ve had several requests for the Neapolitan pizza crust recipe I use for my farm to fire pizzas, since I began sharing my Pie of the Week journey. So, I’ll share it here!
A couple of background notes…
- This recipe is scaled to make four 10″-ish pizzas. You can multiply or divide it to make more or fewer, or larger or smaller pies.
- I’ve typically referred to it as a Neapolitan style” crust. Technically, that requires only using a combination of Italian “00” flour and American bread flour, water, salt, and yeast. This is probably more accurately a New Haven style crust, though I make it a bit thinner than that style, so it looks more like a Neapolitan. You do you – there really isn’t any such thing as “wrong” when it comes to homemade pizza!
- This is still very much a work in progress! While my crust is better than anything I can find locally, I’m still in the “constantly fiddling to improve it” stage. So no guarantees it’ll stay the same very long.
- I’m not going to give shaping and baking instructions here. I’ll probably create a post later showing how I shape and bake. There are just too many ways to do both, which depend a great deal on how you want your pizza to turn out and the oven you’re going to bake it in. But, I generally hand stretch (more so than “toss”) it, and bake it in a Gozney Roccbox at about 960 degrees, for between 90 seconds and 2 minutes, depending on the topping load. Before I got my portable pizza oven, I was baking it on a stone in my home oven, at 550 degrees (as hot as it goes) for about 5 minutes
This is the current iteration of my go-to farm to fire pizza dough. While a true Neapolitan pizza dough (by law in Italy) can only contain Italian "00" flour, American bread flour, water, salt, and yeast, mine is a bit more elaborate.
It's probably closer to a New Haven pizza dough, except I make it thinner and bake it hotter for the crispy/creamy cornicone characteristic of a Neapolitan. The rye flour gives a more robust flavor and makes up for the fact that I don't want to spend the time it would take to make sourdough pizza crust. The sugar helps with browning/carmelization that hot baking temperatures provide. The olive oil adds flavor and helps elongate and lubricate the gluten strands so you can stretch the dough a lot without it tearing.
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| Prep Time | 15 minutes |
| Cook Time | 2 minutes |
| Passive Time | 1-3 days |
| Servings |
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Ingredients
- 33 g Rye Flour
- 645 g Unbleached Bread Flour
- 20 g Sugar
- 19 g Kosher Salt
- 4 g Instant Yeast
- 24 g Extra Virgin Olive Oil
- 408 g Cool Water
Ingredients
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Instructions
- Add all the dry ingredients to a stand mixer bowl, and stir to combine.
- Add water and oil, and stir to get mostly combined. Put the bowl in the mixer, attach the dough hook, and mix/knead for 5 minutes on low. (You can also hand-knead for about the same time).
- Let sit for 5 minutes.
- Mix 4 more minutes on low. Check to see if gluten allows a “baker’s window pane” (you can stretch it thin enough to be translucent, nearly see-through, without tearing). If not, mix it a bit longer (or hand-knead).
- Immediately divide into 4 equal portions (preferably by weight)
- Make a small puddle of olive oil on the counter.
- Form each portion into a ball, then plop the bottom of it into the oil puddle. Place the dough balls on a parchment-covered baking sheet.
- Brush the top of each ball with more oil, and loosely cover the sheet with shrink wrap.
- Immediately refrigerate for 24-72 hours.
- On pizza night, pull the dough ball(s) out of the refrigerator one hour before using. If the rest are remaining in the fridge for a later time, cover the dough ball(s) in use with a clean dish towel. Otherwise keep covered with shrink wrap.
- Shape and bake as you wish.
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